5.0 from 36 votes
Instant Pot Italian Meatball Soup
Italian meatball soup is a rich and flavorful tomato-based soup with Italian herbs, lots of juicy Italian meatballs, tiny pasta, and veggies.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 serv
Calories: 301 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 8 garlic cloves minced
- 1 large carrot diced
- 1 cup diced celery
- 3 tablespoons 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
- 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
- 1/2 cup dry, tiny pasta of your choice optional ingredient - cook it separately for the best texture
Garnish:
- 2 tablespoons fresh parsley diced
- 2 tablespoons scallions diced
- 1/4 cup Parmesan 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
- I know this recipe is about convenience, but I recommend browning the meatballs for extra flavor if you have a few extra minutes. If you use frozen meatballs, thaw them slightly and then sear them in batches. This simple step will add a layer of richness to the soup that your taste buds will thank you for.
- I prefer to use frozen meatballs for this recipe because they are already browned and cooked, so you can skip that step, making this a fast and easy meal. However, you can make your meatballs.
- Most Italian meatball soup recipes call for small pasta shapes. However, I did not include any pasta since it will get too soggy when cooked under pressure for 9 minutes. I recommend cooking the pasta separately and adding it to the soup.
- Do not skip sautéing the veggies before; you will not get that intense onion and garlic taste.
- Also, to avoid the BURN notice, scrape the bottom of the pan after you finish sautéing.
Nutrition Information
Serving
0g
Calories
301kcal
(15%)
Carbohydrates
28g
(9%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
34mg
(11%)
Sodium
1234mg
(51%)
Potassium
725mg
(21%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2758IU
(55%)
Vitamin C
17mg
(19%)
Calcium
123mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6serv
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.