Instant Pot Meatball Soup
It's February... it's still cold outside in most parts of the country. To me, that means it's still soup season. Of course, some people think it's soup season all year long, and I'm good with that; sometimes all I want is a simple bowl of soup, regardless of the time of year.
Speaking of simple, this recipe is just that - super simple. You literally throw everything into an Instant Pot or your favorite electric pressure cooker and let it do the work. It can be ready in just a matter of minutes, also making it a very fast meal for busy weeknights. It has a rich taste, delicious vegetables, and it's got meatballs... stuff for the entire family to enjoy!
Adapted from Six Sisters' Stuff
A delicious and quick soup filled with meatballs, vegetables, and rich flavor. It's also easy to make by tossing all the ingredients into an Instant Pot and letting it do the work.
Adapted from Six Sisters' Stuff
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cups sweet onion, diced
- 6 cloves garlic, minced
- 2 cups carrots, diced
- 2 cups celery, diced
- 2 cans crushed tomatoes (14.5 oz)
- 3 tablespoons tomato paste
- 1 envelope Ranch seasoning (1 oz)
- 4 cups beef broth or stock
- 32 ounces frozen meatballs (any variety)
- shredded Mozzarella or Parmesan cheese (for garnish)
- sliced green onion (for garnish)
Turn on the Instant Pot to Sauté setting and allow to get hot. Add butter and olive oil. When butter has melted, add onion and cook 2-3 minutes to soften. Add garlic and cook another minute.
Add carrots and celery, and cook 2-3 minutes. Add crushed tomatoes, tomato paste, and Ranch seasoning and mix thoroughly. Add beef broth and frozen meatballs, and stir to combine.
Press Cancel to turn off the Sauté setting. Lock the lid on the Instant Pot and set the vent valve to Sealing. Press the Pressure Cook button and set the timer for 7 minutes.
After cooking has completed, use a Quick Release by turning the vent valve to Venting. Carefully remove the lid and stir the soup until well blended. Serve with a garnish of shredded cheese and/or sliced green onions if desired.
Servings 8
- Amount Per Serving
- Calories 501kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 13g65%
- Cholesterol 68mg23%
- Sodium 1500mg63%
- Potassium 579mg17%
- Total Carbohydrate 24g8%
- Dietary Fiber 8g32%
- Sugars 11g
- Protein 21g42%
- Calcium 11 mg
- Iron 20 mg
- Vitamin D 10 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This recipe fits a 6 quart or larger Instant Pot. If using one smaller than 6 quarts, cut the recipe in half.
- Any frozen meatballs can be used - plain, Italian, beef, beef and pork, turkey, etc.