Instant Pot Meatball Soup

If you’re craving a comforting, hearty meal that comes together in no time, this Instant Pot Meatball Soup is your new best friend. It’s packed with tender meatballs, vibrant vegetables, and a flavorful broth that warms you up from the inside out. Perfect for busy weeknights or when you want a nourishing bowl without spending hours in the kitchen, this recipe makes use of the Instant Pot to deliver maximum flavor in minimal time. The best part? It’s incredibly versatile, so you can customize it to suit your tastes or what you have on hand. Ready to cozy up with a bowl of homemade goodness? Let’s dive in!

Why This Recipe Is a Must-Try

This Instant Pot Meatball Soup combines everything you love about a classic meatball dinner and transforms it into a soul-soothing soup. The Instant Pot speeds up the cooking process without sacrificing depth of flavor. Here’s why you’ll want to add this recipe to your rotation:

• Quick and Easy: From start to finish, this recipe takes around 30 minutes, making it perfect for busy schedules.
• Wholesome Ingredients: Fresh vegetables, lean meat, and herbs create a nourishing meal full of nutrients.
• One-Pot Meal: Minimal cleanup is a huge bonus, especially when you’re short on time.
• Family-Friendly: The mild, savory flavors appeal to both kids and adults alike.
• Customizable: You can easily swap veggies or spices to suit your preferences.

Ingredients

• 1 pound ground beef or ground lamb (choose lean for a healthier option)
• 1/4 cup breadcrumbs (use gluten-free if desired)
• 1 large egg
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 6 cups low-sodium chicken broth or vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Juice of half a lemon (optional, for brightness)
• Fresh basil or parsley, for garnish

How To Make Instant Pot Meatball Soup

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, chopped parsley, cumin, paprika, salt, and pepper. Use your hands or a spoon to mix everything until just combined—be careful not to overwork the meat to keep the meatballs tender.

Step 2: Shape the Meatballs

Form the mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate while you prepare the soup base.

Step 3: Sauté the Aromatics

Turn your Instant Pot to the “Sauté” setting and heat the olive oil. Add the diced onion, carrots, and celery. Cook for about 4-5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.

Step 4: Add Broth and Seasonings

Pour in the chicken or vegetable broth, diced tomatoes with their juices, oregano, and thyme. Stir to combine.

Step 5: Cook the Meatballs in the Soup

Carefully drop the meatballs into the soup, making sure they are mostly submerged. Lock the lid on the Instant Pot and set the valve to sealing. Select the “Pressure Cook” or “Manual” setting and set the timer for 8 minutes.

Step 6: Release Pressure

Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.

Step 7: Add the Remaining Vegetables

Open the lid and stir in the zucchini and green beans. Set the Instant Pot back to “Sauté” and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.

Step 8: Finish and Serve

Turn off the Instant Pot and stir in the lemon juice, if using. Adjust salt and pepper to taste. Ladle the soup into bowls and garnish with fresh basil or parsley. Serve warm with crusty bread or a side salad for a complete meal.

Expert Tips

• Use lean ground meat to reduce excess grease and keep the soup light.
• Don’t overcrowd the pot when adding meatballs—cook in batches if necessary to prevent sticking.
• For extra flavor, brown the meatballs in the Instant Pot before sautéing the vegetables, then remove and add back later.
• If you prefer a thicker broth, stir in a slurry of cornstarch and water after cooking and sauté until the soup thickens.
• Feel free to swap out vegetables based on what’s in season or what you have on hand.
• Leftover soup tastes even better the next day as the flavors meld beautifully.

Variations and Customizations

• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
• Grain Boost: Stir in cooked quinoa, barley, or rice for a heartier soup.
• Herb Swap: Try fresh dill or cilantro instead of parsley for a different flavor profile.
• Vegetarian Version: Use plant-based meatballs or chickpea-based meatballs and vegetable broth.
• Cheesy Delight: Top each bowl with freshly grated Parmesan or a dollop of yogurt for creaminess.
• Low-Carb: Skip the breadcrumbs in the meatballs and add more non-starchy vegetables like spinach or kale.

How to Store Leftovers

To store leftover Instant Pot Meatball Soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. When reheating, warm gently on the stove or in the microwave until heated through. If the soup thickens too much after cooling, add a splash of broth or water to loosen it up. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use frozen meatballs instead of fresh ones?

Yes, you can use frozen meatballs, but since they’re already cooked, add them to the soup after the pressure cooking step. Simply sauté the vegetables, add broth and seasonings, then simmer with the frozen meatballs until heated through.

Is it possible to make this soup in a slow cooker?

Absolutely! Brown the meatballs first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add delicate vegetables like zucchini and green beans during the last 30 minutes to avoid overcooking.

Can I substitute ground chicken or turkey for the meatballs?

Yes, ground chicken or turkey works well and creates a lighter soup. Just be sure to monitor cooking times, as these meats can cook faster and dry out if overcooked.

What can I serve with Instant Pot Meatball Soup?

This soup pairs wonderfully with crusty bread, garlic naan, or a simple green salad. For a heartier meal, serve alongside rice or a grain bowl.

Conclusion

Instant Pot Meatball Soup is the ultimate cozy meal that checks all the boxes: fast, flavorful, and filling. With tender meatballs nestled in a vibrant vegetable broth, it’s a bowl of comfort that can be customized to your liking and fits perfectly into any busy lifestyle. Whether you’re cooking for your family or meal prepping for the week, this soup will quickly become a favorite. So grab your Instant Pot, gather your ingredients, and enjoy the delicious simplicity of homemade meatball soup that warms the heart and soul. Happy cooking!