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    Home » By Cooking Method » Instant Pot Chicken (or Beef) Meatball Soup

    Instant Pot Chicken (or Beef) Meatball Soup

    Published: May 7, 2020 · Modified: Nov 10, 2021 by Andrea Howe · This post may contain affiliate links.

    781 shares
    Jump to Recipe Print Recipe
    This easy chicken meatball soup, is made with frozen meatballs in the instant pot. That means you can get dinner on the table quickly, in under 30 minutes. Light, yet comforting, serve with some crusty bread for a meal your whole family will enjoy. beige round bowl filled with pasta soup and meatballs

    I don’t know about you, but I believe dinner should always be easy to make, and quick as well. And taking a few shortcuts is OK in my book if it means I still get a healthy dinner on the table that my whole family will enjoy.

    Raise your hand if you’re with me! 🙋‍♀️

    That’s what I thought. So you know you can’t go wrong with a hearty soup chock full of yummy vegetables, frozen meatballs, and pasta. And since we are making this in our Instant Pot today you might not even have time to set the table before this dish is ready.

    Ok so let’s dig in…

    Ingredients For This Instant Pot Chicken Meatball Soup

    • Carrots – You want this finely diced so they cook quickly.
    • Onions – Again, finely dice these.
    • Frozen meatballs – This is what makes this dish a piece of cake. You can use ready store-bought meatballs or make your own and freeze them so you can make this soup whenever you need a quick dinner on the table. Beef or turkey work, but I prefer chicken!
    • Pasta – We used ditalini pasta, which are like tiny tubes. But any small pasta shape would work. Macaroni is of course perfect for this soup.
    • Broth – We used chicken broth since we are using chicken meatballs. But if you are using beef meatballs, I recommend using beef broth to keep flavors consistent.
    • Bouillon powder – This gives more beef flavor to the dish.
    • Seasonings and spices. Once the soup is ready, you can season with salt and pepper to your liking. Top with some parsley and parmesan cheese for a perfect way to complement the soup.
    meatball and pasta instant pot soup ingredients

    How To Make This Meatball Soup

    Like I said this instant pot soup couldn’t be easier.

    • Combine all ingredients in pressure cooker and secure lid, making sure vent is sealed.
    • Cook on manual high pressure for 7 minutes, and do manual quick release when done cooking.
    • Top with parsley and Parmesan cheese and serve with crusty bread.

    meatballs, pasta, carrots and spices in Instant Pot insert broth being poured over meatballs in an Instant Pot

    Tips For Making This Easy Recipe

    • Dice Small. Make sure your onions and carrots are finely diced so they cook quickly.
    • Season To Your Liking. I like to season my meatball soup before it cooks, but then after it’s done you may want to adjust and a little more salt or pepper to your liking! You could always add a sprinkle of red pepper for a little heat!
    • Use What You Have. Only have vegetable broth? Use it. Turkey meatballs in the freezer, swap and use those! Don’t let a few minor changes stop you from making this easy instant pot soup.
    • Freeze Leftovers! I love freezing any soup that’s leftover. It makes for a quick lunch later or last minute supper. Just let the soup cool completely before freezing. It will freeze for up to 3 months.
    • Keep in mind the “closed pot time” when planning for dinner. While this soup only takes 7 minutes, to cook, the pot needs time to build up pressure to cook. This takes about 20 minutes, so total cooking time is just under 30 minutes.
    carrots and onions being sautéed in Instant Pot

    One other little tip: If you happen to have a few extra minutes, consider first sautéing the onions and carrots, before putting the soup to cook.

    Round bowl filled with pasta and meatball soup and chili flakes, Parmesan cheese and crusty bread

    Chicken Meatball Soup FAQ’s

    Can I Use Fresh Meatballs?

    If you would like to use fresh, cooked meatballs, simply cook pasta first, then when done cooking, do a manual release and remove the lid. Press cancel, then sauté, and add the cooked meatballs. Stir till warmed through.

    Can I Use A Different Broth?

    Absolutely. Will it change the flavor? Yes, but still delicious!

    Can I Use A Different Pasta?

    Of course! We recommend a small pasta shape – like ditalini (what you see in the photos) or a macaroni. But oreccheite, orzo, rotini, or farfelle I think would all work well in this meatball soup.

    Can I Use Turkey or Beef Meatballs?

    You definitely can. You might want to then use beef broth to pair with it if you do.

    Can I Freeze Leftovers?

    I love freezing any soup that’s leftover. It makes for a quick lunch later or last minute supper. Just let the soup cool completely before freezing. It will freeze for up to 3 months.

    close up of meatball and pasta soup with parsley and Parmesan cheese garnish

    What do I serve with Chicken Meatball Soup?

    We love serving it just some crusty bread on the side. You can always go the extra mile, and make your own like these Easy Bread Knots With Everything But the Bagel Seasoning.

    Of course soup and salad are a classic pairing. Try pairing with this Early Spring Salad or Farmers Market Salad.

    More healthy & yummy recipes

    Besides this instant pot meatball soup, we love our Instant Pot around here. So if you do too, then be sure to check out these other instant pot recipes:

    • Instant Pot Korean Beef Tacos
    • Instant Pot Chicken & Rice Soup
    • Instant Pot General Tso’s Chicken
    • Instant Pot Chicken Alfredo (with Dairy Free Alfredo Sauce)
    • Skillet Turkey Meatballs & Rice
    • Slow Cooker New Mexico Pork Posole
    Bowl of meatball and pasta soup with crusty bread

    If you love the recipe, be sure to let me know in the comment section and drop me a 5-star review! 🥰

    Chicken Meatball Soup

    beige round bowl filled with pasta soup and meatballs

    Easy Instant Pot Chicken Meatball Soup

    Meatball & pasta instant pot soup is the perfect comfort meal to get on the table fast. Incorporates frozen meatballs for an even quicker & economical shortcut!
    4.70 from 10 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 4 people
    Author:Andrea

    Equipment

    • Pressure Cooker

    Ingredients

    • 1 cup carrots diced
    • ¼ cup onions diced
    • 20 meatballs frozen
    • 1.5 cup macaroni pasta
    • 4 cups broth chicken or beef depending on what type of meatballs you're using
    • 1 tbsp beef bouillon powder or ` beef bouillon cube
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    Prevent your screen from going dark

    Instructions

    • Combine all ingredients in pressure cooker and secure lid, making sure vent is sealed.
    • Cook on manual high pressure for 8 minutes, and do manual quick release when done cooking.
    • Top with parsley and Parmesan cheese and serve with crusty bread.

    Notes

    • If you would like to use fresh, cooked meatballs, simply cook pasta first, then when done cooking, do a manual release and remove the lid. Press cancel, then sauté, and add the cooked meatballs. Stir till warmed through.
    • I love freezing any soup that’s leftover. It makes for a quick lunch later or last minute supper. Just let the soup cool completely before freezing. It will freeze for up to 3 months. 

    Nutrition

    Calories: 366kcal | Carbohydrates: 34g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 1257mg | Potassium: 535mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5346IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Howe.We.Live or tag #HoweWeLiveRecipes!
    « Instant Pot Korean Beef Tacos
    Sausage Sheet Pan Dinner »

    About Andrea Howe

    Andrea Howe is the recipe developer and photographer of Howe We Live. She is also a seasoned home cook of over 20 years, for her family of 5. Andrea has spent over 10 years in the food industry, writing for various publications including Babble and Disney. Her work has appeared in Real Simple, Taste of Home, Yahoo, Buzzfeed and ABC News.

    Reader Interactions

    Comments

    1. Elizabeth says

      September 10, 2021 at 5:53 am

      I love this recipe! The flavor is phenomenal. If I would like to use wild rice, do I need to change the cook time?

      Reply
    2. Kate says

      February 21, 2021 at 12:59 pm

      Made this for dinner yesterday and it was perfect! The flavors were incredible and it only took a few minutes for me to get dinner ready.

      Reply
    3. Jagruti's Cooking Odyssey says

      October 19, 2020 at 1:08 am

      5 stars
      A warm, cosy and delicious soup that is packed with flavours, an ideal dish to keep making this season..IP makes process so much easier.

      Reply
    4. Loreto Nardelli says

      October 18, 2020 at 5:31 pm

      4 stars
      My hand is up. When workweek are busy time is of the essence! The thought of this soup just makes me think HEARTY! Forget hungry man dinner this would be so much better. Love dialing oasta and those meatballs would be so good with that rustic bread! Totally yummy and [email protected]

      Reply
    5. Lori | The Kitchen Whisperer says

      October 18, 2020 at 4:58 pm

      5 stars
      Oh my sweet heavens! This looks absolutely amazing and perfect on a cool winter night! I cannot wait to make this, this week. I have all of the ingredients on hand and a fresh loaf of crusty bread. Thank you so much for sharing!

      Reply
    6. Marisa says

      October 18, 2020 at 3:54 pm

      5 stars
      I don’t have an Instant pot but my daughter does so I gave her this recipe. She made it and shared it with her dad and I. It was delicious. Anyone who has an Instant pot should absolutely make this recipe — it has my mouth watering just thinking about it.

      Reply
    7. Leslie says

      October 18, 2020 at 8:30 am

      5 stars
      This is the perfect recipe for my family! I LOVE soup but my husband will only eat soup with a lot of meat. My kids LOVE meatballs so this is a win for all of us!

      Reply
    8. Kathryn Donangelo says

      October 16, 2020 at 8:18 am

      5 stars
      This soup was so comforting and perfect for the chilly days last week. I loved the hearty meatballs in this recipe and it also made great leftovers! Next time I will make a double batch.

      Reply
      • Tiff says

        September 15, 2021 at 3:24 pm

        3 stars
        Made this exactly like the recipe. However, the title of the recipe says chicken meatball soup, yet the recipe tells you to use beef broth. So I used chicken meatballs with beef broth. Found it odd, but figured that was the magic secret getting all the great reviews. It was ok. Didn’t love it. Just wish the ingredient listing reflected the title. The receipe title shouldn’t say chicken if the ingredients are for beef. Heads up for anyone who jumps to the receipe.

        Reply
        • Andrea Howe says

          November 10, 2021 at 10:49 am

          Hi there, In the recipe title and ingredient list it does say to use chicken or beef broth, depending on what type of meatball you are using. I added an additional note in the recipe card though. Thank you for the feedback

    9. dishnthekitchen says

      October 14, 2020 at 12:51 pm

      5 stars
      I love everything about this soup…but mostly I love meatballs in soup. And that it’s quick and easy. And nutritious. And made in the Instant Pot. Everything.

      Reply
    10. kerri says

      October 14, 2020 at 7:43 am

      Delicious! Any time I can get dinner on the table in under 30 minutes it’s a good day! This looks amazing. My family can’t wait to try it!

      Reply
    11. veenaazmanov says

      October 14, 2020 at 7:36 am

      5 stars
      This Instant Pot Meat Ball soup looks delicious and definitely a comforting meal option. A total filler and I love the combination making it yummy.

      Reply
    12. Shelley says

      October 13, 2020 at 7:06 am

      5 stars
      Yep yep – I’m definitely raising my hand high! Smart shortcuts can make allll the difference in being able to give my family a healthy homemade dinner, vs. having to grab takeout on busy nights. Love that this recipe uses my Instant Pot to be even FASTER! And that it’s freezable (in case I ever happen to have any left over lol)!

      Reply

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    Welcome to Howe We Live. I’m Andrea, a passionate home cook and mother of 3. I’ve been cooking and writing about healthy eating for almost a decade, and my number one goal here is to help you develop the tools needed to throw together a great meal at home that is both delicious, and healthy-ish. All eaters are welcome here! Read More

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