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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
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 people


  • Pressure Cooker


  • 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


  • 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 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. 


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
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