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Instant Pot Meatball Soup
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Instant Pot Meatball Soup

This Instant Pot Meatball Soup is a quick, comforting, and hearty meal featuring tender meatballs, fresh vegetables, and a flavorful broth, perfect for busy weeknights.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Comfort Food, Easy, Instant Pot, Meatball, One-Pot, Quick, Soup
Servings: 4 servings

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 stalks celery 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
  • fresh basil or parsley for garnish

Instructions

  • In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, chopped parsley, cumin, paprika, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
  • Form the mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate while you prepare the soup base.
  • 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.
  • Pour in the chicken or vegetable broth, diced tomatoes with their juices, oregano, and thyme. Stir to combine.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Instant Pot
  • Large Mixing Bowl
  • Spoon
  • Plate

Notes

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. For extra flavor, brown the meatballs before sautéing the vegetables. To thicken the broth, stir in a cornstarch slurry after cooking. Swap vegetables based on seasonality or preference. Leftovers taste even better the next day. Variations include adding spice, grains, herb swaps, vegetarian options, and low-carb versions. Store leftovers refrigerated for up to 4 days or frozen for up to 3 months.