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Instant Pot Meatball Pasta Soup in white bowl

Instant Pot Meatball Pasta Soup

A delicious soup with freshly cooked meatballs, and a bit of pasta. Perfect for lunch or dinner.
4.75 from 4 votes
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Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: instant pot soup, meatball soup, pressure cooker soup
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Calories: 297kcal
Author: Sandy

Equipment

  • Pressure Cooker, any size

Ingredients

FOR MEATBALLS

  • 1 lb Ground Chicken, Turkey, or Lean Beef
  • ¼ cup Panko Bread Crumbs (omit for low carb)
  • 3 Tablespoons Grated Parmesan
  • 1 Egg, beaten
  • 1 teaspoon Salt
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Black Pepper
  • 2 Tablespoons Chopped Cilantro

FOR SOUP

  • 1 Tablespoon Olive Oil
  • ¼ cup Chopped Onions
  • 3 Tablespoons Chopped Celery
  • ¼ cup Chopped Carrot
  • 2 teaspoons Minced Garlic
  • 3 cups Chicken Broth (I use Low Sodium)
  • 1 teaspoon Dried Italian Seasoning
  • 1 teaspoon Chili Flakes (more or less to taste)
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Fresh Lime Juice
  • Zest of 1 Lime
  • ½ cup Macaroni Pasta, or other similar size/shaped pasta (omit for low carb)

Instructions

Make the Meatballs

  • In a bowl mix together all the ingredients that are given under the meatballs section. Shape the meat mixture into 1-inch balls using your hands.
  • Set the Instant Pot to the Sauté function.
  • When it is hot, add the olive oil, then add the meatballs in a single layer and cook them for 2 mins on each side (don't cook them all the way through). Transfer the meatballs to a plate.

Sauté the Veggies

  • Next, in the same pot add onions, celery, and carrots, sauté for few seconds, then add the garlic and cook until the onion softens.
  • Add the chicken broth along with Italian seasoning, chili flakes, black pepper, lime juice, lime zest, and pasta.
  • Mix everything and add in the meatballs.
  • Cancel the Sauté function. Select the Pressure Cook button on High Pressure for 6 minutes. (Make sure the valve is in Sealing position).
  • Once the pressure cooking cycle is over. Quick release the pressure by manually moving the valve from Sealing to Venting position. Do this gradually at first to avoid soup spewing from the steam release vent.
  • Open the lid carefully and select the Cancel/Off button.
  • Serve the soup hot. Garnish with chopped cilantro.

Notes

If using frozen meatballs, add them to the broth as stated in the instructions. Cook time is the same.
 
If using frozen veggies, add them with the meatballs.
 
You can store the Meatball Soup in an airtight container for 4 days in the refrigerator or around 4 months in the freezer.

Nutrition

Calories: 297kcal