Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot Meatball Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 4 reviews

Instant Pot Meatball Soup is a comforting and easy-to-make dish featuring homemade beef meatballs simmered in a flavorful tomato and vegetable broth with elbow macaroni. This hearty American dinner is perfect for family meals and comes together quickly using your Instant Pot.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Meatballs

  • 2 tablespoons vegetable oil
  • 1 pound ground beef (85/15)
  • 1/2 cup breadcrumbs
  • 1/3 cup milk
  • 1/2 yellow onion, minced
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon Worcestershire sauce

Soup

  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 yellow onion, chopped
  • 8 ounces tomato sauce
  • 4 cups beef broth
  • 14.5 ounces diced tomatoes, do not drain
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 8 ounces elbow macaroni, uncooked
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Preheat and Brown Meatballs: Set your Instant Pot to sauté mode and add vegetable oil to the base of the pot. Combine the ground beef, breadcrumbs, milk, minced onion, egg, kosher salt, black pepper, and Worcestershire sauce in a bowl, mixing well. Roll the mixture into meatballs and add them to the Instant Pot. Brown the meatballs on all sides for about 6 to 8 minutes to develop flavor and texture.
  2. Add Soup Ingredients and Pressure Cook: Pour in the beef broth, tomato sauce, diced tomatoes (with juices), sliced celery, sliced carrots, minced garlic, Italian seasoning, 2 teaspoons kosher salt, and 1 teaspoon black pepper into the Instant Pot with the browned meatballs. Stir gently to combine. Close and lock the lid, seal the vent, and set the Instant Pot to cook on high pressure for 10 minutes. When done, carefully perform a quick release of the pressure.
  3. Add Pasta and Cook Again: Open the lid and add the uncooked elbow macaroni to the soup. Stir to mix evenly. Close and lock the lid again, seal the vent, and set the Instant Pot to cook on high pressure for 4 minutes. When finished, perform a quick pressure release again.
  4. Serve with Parmesan: Open the Instant Pot lid and stir the soup gently. Serve hot, topped with grated Parmesan cheese for added flavor and richness.

Notes

  • Do not overfill the Instant Pot; be sure to monitor liquid amounts to prevent burn warnings.
  • Use freshly grated Parmesan cheese for the best flavor.
  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • For a thicker soup, you can mash some of the vegetables after cooking or reduce the broth slightly before adding pasta.
  • Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
  • Author: Maya
  • Prep Time: 11 minutes
  • Cook Time: 14 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/instant-pot-meatball-soup-recipe/