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Healthy Recipes | Instant Pot Italian Meatball Soup

Carol Blair
Tuesday, 17 September 2019
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Instant Pot Italian Meatball Soup is easily made in the Instant Pot, with accessible ingredients and in just 30 minutes. Juicy and delicious meatballs cooked in a rich tomato broth.

Instant Pot Italian Soup is my definition of pure comfort food. All you need is a warm bowl of it, some crusty bread, and a comfy blanket. If you are a huge fan of Instant Pot recipes just like we are, you will love Instant Pot Mongolian Chicken, Instant Pot Orange Chicken, and Instant Pot Tomato Soup.

Instant Pot Italian Meatball Soup is the perfect easy meal you can put on the table in 30 minutes or less. With budget friendly ingredients and thanks to using frozen, store-bought meatballs, this delicious soup is easy breezy to make. Made with juicy meatballs, marinara sauce, crushed tomatoes and topped with cheese, this meal is pure comfort food. Instant Pot Italian Meatball Soup is best served with fresh, crusty bread, and use lots of it for dipping into the soul warming tomato broth.

Filled with spinach, mini meatballs and tons of flavor, this Instant Pot Italian Wedding Soup is the comfort food you’ve been craving!

This Instant Pot version makes the recipe even easier (if you can believe that!) Just throw in all of the ingredients, set it, and forget it – what could be simpler than that?? It’s perfect for a quick weeknight meal, or even as a last minute addition to a dinner party.

Instant Pot Italian Meatball Soup

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 mins

Ingredients:

  • 1 teaspoon  dried oregano 
  • 1/2 teaspoon  red pepper flakes 
  • 1/2 teaspoon  black pepper 
  • 1/2 teaspoon  salt  (add more if needed)
  • 32 oz  beef or vegetable broth  (I used beef broth)
  • 3 tablespoon  tomato paste 
  • 1 cup  marinara sauce 
  • 1 can  / 14.5 oz crushed tomatoes 
  • 20-25  mini meatballs  (fully cooked and frozen)
  • 1 teaspoon  dried basil 
  • 2 tablespoons  extra virgin olive oil 
  • 1  large onion  (diced)
  • 8  garlic cloves  (minced)
  • 2  large carrots  (diced)
  • 1 cup  diced celery  (optional)

Garnish:
  • 2 tablespoons  scallions  (diced)
  • 1/4 cup  parmesan or mozzarella cheese 
  • 2 tablespoons  fresh parsley  (diced)

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Instructions:

  1. First, Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
  2. Second, Add the oil to the hot Instant Pot, add the diced onions and minced garlic, and sauté for 2-3 minutes, stirring a few times.
  3. Next, Add the carrots (plus celery if using) and cook for 1 minutes. Add the tomato paste and cook for another minute.
  4. Add the rest of the ingredients to the Instant Pot, except those listed in the "Garnish" section. Stir.
  5. Using manual function, set to high pressure for 9 minutes .
  6. After 9 minutes, use quick release. Stir.
  7. Serve topped with scallions, parsley and mozzarella cheese. Serve with crusty, warm bread on the side or grilled cheese.


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Carol Blair

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