5 from 36 votes
Instant Pot Italian Meatball Soup
This Italian Meatball Soup uses cooked frozen mini meatballs combined with sautéed aromatics, vegetables, tomato bases, and herbs, all cooked under pressure for a hearty broth. The soup balances savory meatball flavors with bright tomato and herb notes, enhanced by garlic and onion. Cooking the pasta separately helps maintain its texture when added to the finished soup. Garnishes of parsley, scallions, and cheese add freshness and richness.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
serv
Calories:
301 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 serv
Amount Per Serving
Calories 301
% 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.