As an Amazon Associate, I earn from qualifying purchases. There may be affiliate links within the post.
Get ready to warm up with a delicious bowl of Instant Pot Meatball Soup!
I have a new found love for my Instant Pot when it comes to soup. Have you tried soup in it yet? It seriously takes all of 4 minutes and it’s done! Crazy, isn’t it?
It does take a few more minutes to get that pressure built up, but I find it’s a great way for me to get going on homework with my son or to get some cornbread in the oven.
This past week this Instant Pot Meatball Soup was the perfect choice on a cold day.
What meatballs should you use for Instant Pot Meatball Soup?
I actually prefer to use the frozen store-bought meatballs because they are the perfect size; however, I have such a hard time finding a gluten-free version.
I decided to make these Gluten Free Turkey Meatballs and use them instead.
I simply made these without the sauce. It worked perfectly, the key is they need to be cooked meatballs when you put them in the Instant Pot, so you really can do your choice!
Then, once the meatballs are cooked, you simply put everything in the Instant Pot and set it to manual for 4 minutes and soon you will have a warm bowl of soup.
We like to pair ours with this Homemade Cornbread.
How do you Make Instant Pot Meatball Soup?
It has been so crazy cold here in Oklahoma, I feel like we have had soup way more than we usually do in the winter. It’s not really my husband’s favorite for dinner but on cold days…that’s all I can handle.
It’s starting to get back to our normal winter temperature right as we loaded up on firewood of course.
I am hoping though we get a good snow.
We have not had a great snowfall in years, it’s always a dusting that’s gone by the afternoon. Our kids need some sledding snow just at least once.
I’ll be hoping for some snow and a bowl of this Instant Pot Meatball Soup!
- 10-12 Fully Cooked Frozen Meatballs
- 1 14.5 oz Can of Beef Broth
- 4 Cups Water
- 1 15 oz Can of Tomato Sauce
- 1 Cup Frozen Corn
- 4 Potatoes, Cubed
- 1/2 Lb Baby Carrots, Sliced if preferred
- 2 Stalks of Celery, Diced
- 1 Diced Tomato or 1 Can of Diced Tomatoes
- 1/2 White Onion, Sliced
- 1/2 Cup White Cooking Wine
- 1 Tbsp Parsley
- 1 Cup Pasta or Gluten Free Pasta
- Add all ingredients to the Instant Pot.
- Seal the nozzle to keep the steam in.
- Set to Manual for 4 Minutes.
- Let the steam out and then serve.