Instant Pot Meatball Soup
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
552 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Meatball Soup
Description
The Instant Pot Meatball Soup combines frozen meatballs with aromatic vegetables like onion, garlic, carrots, and celery, enhanced by tomato paste and crushed tomatoes to create a thick tomato broth. The inclusion of a ranch dressing mix adds a unique seasoning blend that deepens the savory flavor profile. The soup starts by sautéing onions and garlic in olive oil and butter for foundational flavor. Then broth and seasonings are added before cooking under high pressure to quickly tenderize the vegetables and cook the meatballs thoroughly.
The pressure cooking infuses the meatballs with the tomato broth and seasoning, producing a hearty, comforting soup with tender carrot and celery pieces. The broth becomes rich without requiring long simmering, suitable for fast preparation. Garnishes like shredded mozzarella and sliced green onions add freshness and cheese flavor at serving.
This soup serves well as a warming main dish, especially when topped with cheese and green onions for added texture and taste contrast. The recipe keeps preparation and cook time efficient using the Instant Pot's functions.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 onion diced, large
- 8 garlic minced, cloves
- 4 carrot diced, large
- 6 celery diced, stalks
- 3 tablespoons tomato paste
- 2 cans crushed tomatoes 14.5 oz
- 4 cups beef broth
- 1 package meatballs 24-32 oz, frozen
- 1 packet Ranch dressing mix
- mozzarella cheese for garnish, shredded
- green onion for garnish, thinly sliced
Instructions
- Turn on your Instant Pot and select Sauté function, add oil and butter.
- Once hot, add diced onion and minced garlic and cook for 2-3 minutes until onions are translucent.
- Add beef broth then stir in tomato paste, celery, carrots, and ranch seasoning.
- Now add frozen meatballs and top with crushed tomatoes. Close and lock the lid.
- Select Manual function (high pressure) and set a timer for 25 minutes. Allow 10 to 15 minutes for the pressure to build.
- Release pressure using the natural-release method. You can quick release after 10 minutes.
- Portion soup into serving bowls and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 120mg | 40% |
| Sodium | 2347mg | 98% |
| Potassium | 845mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 7525IU | 151% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 113mg | 11% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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