Instant Pot Italian Meatball Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 serv
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Calories
301 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Italian Meatball Soup
Description
Instant Pot Italian Meatball Soup blends frozen pre-cooked meatballs with diced onion, garlic, carrot, and celery sautéed in olive oil. Tomato paste, marinara sauce, and crushed tomatoes build a rich tomato base complemented by dried basil, oregano, red pepper flakes, salt, and pepper. Simmering these ingredients under high pressure melds flavors quickly and intensifies the broth's character.
The soup is finished with optional tiny pasta shapes cooked separately to prevent sogginess and added at the end. Fresh parsley, scallions, and grated Parmesan or mozzarella cheese serve as garnish, adding aromatic, herbal, and creamy notes that contrast the hearty broth and meatballs.
This preparation suits a convenient, comforting meal, avoiding soggy pasta by cooking it apart and encouraging a brief sauté of vegetables for deeper flavor. The frozen meatballs allow efficiency without sacrificing taste. Serving with crusty warm bread complements the soup’s textures and enriches the meal.
For additional flavor, browning the meatballs before pressure cooking can add depth. Scraping the pot bottom after sautéing prevents burn notices during pressure cooking.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion diced, large
- 8 garlic minced, cloves
- 1 carrot diced, large
- 1 cup celery diced
- 3 tablespoons tomato paste
- 1 cup marinara sauce
- 1 can crushed tomatoes
- 20-25 meatballs fully cooked and frozen, mini size
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt add more if needed
- 32 oz beef broth I used beef broth, or vegetable broth
- 1/2 cup pasta optional ingredient - cook it separately for the best texture, dry, tiny, of your choice
Garnish:
- 2 tablespoons parsley diced, fresh
- 2 tablespoons scallions diced
- 1/4 cup Parmesan Cheese or mozzarella cheese
Instructions
- If using pasta, I recommend cooking it separately so it does not get soggy.
- Heat the pressure cooker: press Sauté, click the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- 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.
- Add the carrots and celery and cook for 1 minute. Add the tomato paste and cook for another minute.
- Add the remaining ingredients to the Instant Pot, except those listed in the "Garnish" section, and stir.
- Using the manual function, set the pressure to high for 9 minutes.
- After 9 minutes, do a 5-minute natural release and a quick release. Then, open the pot and stir. If you cooked the pasta separately, add it now to the pot.
- Serve topped with scallions, parsley, and mozzarella cheese. Serve with crusty, warm bread on the side or grilled cheese.
Notes
- Browning meatballs before adding to pressure cooker enhances flavor if time permits.
- Cook pasta separately to avoid sogginess when pressure cooking.
- Don’t skip sautéing vegetables for better onion and garlic flavor.
- Scrape bottom of pot after sautéing to prevent burn error during pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serv
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 301kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 1234mg | 51% |
| Potassium | 725mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2758IU | 55% |
| Vitamin C | 17mg | 19% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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