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4.71
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24
votes
Instant Pot Meatball Soup
There's nothing like a good hearty soup during chilly fall and winter nights and this Instant Pot Meatball Soup is a great addition to your weeknight menu!
Course
Main Dish
Cuisine
American
Keyword
Instant Pot
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
6
servings
Calories
552
kcal
Author
Kimberly Sneed
Ingredients
2
tablespoons
extra virgin olive oil
2
tablespoons
butter
1
large onion
diced
8
garlic cloves
minced
4
large carrots
diced
6
stalks celery
diced
3
tablespoons
tomato paste
2
cans
crushed tomatoes
14.5 oz
4
cups
beef broth
1
package
frozen meatballs
24-32 oz
1
packet
ranch dressing mix
Shredded mozzarella
for garnish
Thinly sliced green onion
for garnish
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
Calories:
552
kcal
|
Carbohydrates:
35
g
|
Protein:
31
g
|
Fat:
33
g
|
Saturated Fat:
11
g
|
Cholesterol:
120
mg
|
Sodium:
2347
mg
|
Potassium:
845
mg
|
Fiber:
8
g
|
Sugar:
15
g
|
Vitamin A:
7525
IU
|
Vitamin C:
20.9
mg
|
Calcium:
113
mg
|
Iron:
2.9
mg