Easy Instant Pot Meatball Soup Recipe
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!
Servings: 4 people
- 1 cup carrots diced
- 1/4 cup onions diced
- 20 meatballs frozen
- 1.5 cup macaroni pasta
- 4 cups beef broth
- 1 tbsp beef bouillon powder or ` beef bouillon cube
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
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.
- 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 saute, 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.
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