Instant Pot Meatball Soup is so comforting and nourishing. This deeply flavored brothy soup is packed with tons of vegetables, herby aromatics and tender grass-fed meatballs. It’s the perfect cozy meal!

this RECIPE

HEALTHY INSTANT POT MEATBALL SOUP

Instant Pot Meatball Soup is the perfect soup for chilly weather because it’s warming, so delicious and packed with flavor.

This nutrient-rich, comforting soup is overflowing with so many lovely textures and flavors. It's packed with hearty and tender grass-fed beef meatballs, vegetables like low oxalate Dino kale, artichoke hearts, carrots, celery and a little bit of sweetness from crushed tomatoes.

The protein-rich beef meatballs are chock-full of fresh herbs like cilantro and dill plus studded with chopped yellow onion and organic Jasmine rice. If you’re following the Paleo diet, most Paleo experts say that white rice is approved because white rice doesn’t have the bran and doesn’t have phytic acid, making it easier to digest. However, if you need grain-free meatballs, go ahead and omit the rice.

This healthy meatball soup is so easy to make! All you need to do is prep all of the veggies, chop up the fresh herbs and make up the meatballs.

It only takes about 15 minutes to prepare everything and 13 minutes to cook the meatball soup in the Instant Pot. From start to finish, this savory soup will be done in around 30 minutes.

BEST INSTANT POT RECIPES

It’s so easy to make the best Instant Pot soup recipes in the Instant Pot because soups come together so quickly and are full of flavor because the pressure cooker locks in the flavor without having to simmer for hours.

I love making soups in the Instant Pot because you can build flavor in them by sautéing garlic, onions, spices and herbs first – and even browning meat!

The Instant Pot is wonderful for cooking so much more than just soups too – even desserts like cheesecake and seasonal cozy drinks like spiced apple cider.

It’s truly easy to make almost everything in the Instant Pot. It’s one of my favorite kitchen tools – which is no shocker since I have written four cookbooks – The Art of Great Cooking with Your Instant Pot, Amazing Mexican Favorites with Your Instant Pot (co-authored with my husband), Low-Carb Cooking with Your Instant Pot (also co-authored with my husband) and The Big Book of Instant Pot Recipes (co-authored with 3 other food bloggers and authors and it has 240 recipes).

WHAT MAKES THIS HEALTHY MEATBALL SOUP RECIPE GREAT

• Simple: This meatball soup is so easy to make and doesn’t take too much prep time because you can chop things up rustically in big chunks. The Instant Pot does all of the cooking for you and the soup turns out perfectly every time.
• Flavor: The flavor of this vegetable meatball soup is spectacular! It’s so delicious with lots of vibrant, herb-y flavor from the fresh herbs and a bold, rich broth packed with veggies and succulent meatballs.
• Comfort Food: Beef meatball soup is the perfect healthy and cozy meal to enjoy during the colder fall and winter months.

INSTANT POT MEATBALL SOUP EQUIPMENT

• Measuring Spoons: You’ll need standard measuring spoons to measure the spices, mineral-rich salt, etc.
• Measuring Cups: A glass measuring cup or standard measuring cups will be needed to measure the broth, fresh herbs, optional rice and some of the other ingredients.
• Cutting Board: You’ll need a cutting board to prep the veggies and garlic.
• Knife: You’ll need a chef’s knife to chop the vegetables.
• Mixing Bowl: A mixing bowl is needed to prepare the meatball mixture.
• Instant Pot: This recipe is an Instant Pot recipe, so you’ll need an Instant Pot to cook this meatball soup.

INSTANT POT MEATBALL SOUP INGREDIENT NOTES

• Grass-fed Ground Beef: My family loves and uses pasture-raised regenerative beef from U.S. family run farms, delivered straight to your doorstep, at affordable wholesale prices. Get 20% OFF for Life + Free Shipping for Life + $15 OFF your first box here - no code needed. All of their meat is the best meat and their ground beef is perfect in this meatball soup!
• Jasmine Rice: The jasmine rice goes in the meatballs and is optional in this recipe. If you need a grain-free or true paleo or primal soup, just omit the rice. 
• Fresh Cilantro: This herb adds a lovely, fresh, vibrant flavor to the Instant Pot soup. Because of my husband’s Latino heritage — we love cilantro and use it a lot in meals!
• Fresh Dill: This vibrant herb is so delicious and adds sweet anise + parsley flavor to the soup. It’s delicious!
• Coconut Aminos or Gluten-free Tamari: If you need a paleo or primal version of this soup, use the coconut aminos instead of the gluten-free tamari. This adds a great salty flavor to the meatballs.
• Sea Salt: I only recommend using a mineral-rich salt or sea salt, to season the meatballs and soup. This salt not only helps enhance the flavor, but it also adds nourishing minerals.
• Egg: The egg is used as a binder for the meatballs. I recommend choosing organic or pasture-raised eggs. Vital Farms is a great brand on the market that can be found at many grocery stores. Farmers markets usually have quality, affordable, pasture-raised eggs too.
• Yellow Onion: This classic ingredient goes great in soups and is added to the meatballs to add texture and flavor.
• Baking Soda: This ingredient might seem odd, but it’s a tiny amount of baking soda, just ¼ teaspoon. Baking soda is known to help keep meatballs tender and moist by neutralizing the acid and raising its PH levels which stops the proteins from binding too quickly so it doesn’t dry out the meat.
• Grass-fed Butter or Ghee: Use whatever healthy fat of choice you prefer. My preference is using a quality grass-fed butter brand like Vital Farms - I like their sea salted butter. Kerrygold is another good brand, I prefer their gold wrapper salted butter - this butter brand is easy to find at most grocery stores and you can even find it in bulk at Costco. If you use ghee, my favorite brand is Pure Indian Foods. Quality, pure avocado oil or extra virgin olive oil (I like Costco’s Kirkland organic extra virgin olive oil since it’s a California Olive Oil Council Seal Certified Oil) works great too! If using olive oil, it's important to look for a COOC certified seal because Califfornia holds the highest standard in the world for extra virgin olive oil.
• Fresh Garlic Cloves: Don’t skimp on the garlic - it helps add a lot of flavor in this meatball soup recipe.
• Dried Thyme: I love adding thyme to soups. It adds a lemony-vibrant flavor that tastes delicious.
• Cumin: Cumin is an important spice in this Instant Pot meatball soup. It adds a rich, earthy, warm flavor to the soup.
• Dino Kale: Cooked kale has a mild, sweet taste and a texture similar to spinach. Dino (lacinato kale) is the preference for this meatball soup because its oxalate levels are low (compared to curly kale and other kale varieties) and it’s full of nutrition. Dino kale is rich in vitamins C, K and B6 as well as the minerals manganese, copper, calcium and magnesium.
• Carrots: Cooked carrots have a sweet, slightly earthy flavor and are delicious in this soup!
• Celery: This slightly sweet veggie adds a nice little crunchy texture to the soup as well as an extra layer of flavor.
• Artichoke Hearts: Adding artichoke hearts to this meatball soup not only adds some texture, but they add a delicious, mild nutty flavor that is similar to the flavor of asparagus, Brussels sprouts or turnips. They’re really special in this soup and I don’t recommend omitting them, but you can if necessary.
• Crushed Tomatoes: Quality canned organic crushed tomatoes or Italian crushed tomatoes packed in a glass jar work great in the Instant Pot meatball soup and help add a lovely layer of flavor.
• Chicken Broth or Bone Broth: Use whatever broth you prefer for this soup. I like using Bonafide Provisions frozen chicken bone broth or their shelf stable chicken broth.

HOW TO MAKE INSTANT POT MEATBALL SOUP

This Instant Pot meatball soup has 19 ingredients and most of the ingredients are classic vegetables, common spices, seasonings and herbs that are usually in most household pantries, spice cabinets and refrigerators.

For this healthy meatball soup recipe, I highly recommend using organic produce if possible since kale, tomatoes and celery are all listed on the EWG’s Dirty Dozen™ Shopper’s Guide to Pesticides in Produce. Carrots are currently listed as #29 and onions are listed as #43, so they’re not at the top of the Dirty Dozen™ list, so if needed, these can be conventional, just make sure to peel the carrots and remove the outer skin of the onion and peel off the first thin outer layer.

Make the Meatballs

In a large mixing bowl, combine the ground beef, rice, cilantro, dill, coconut aminos or gluten-free tamari, sea salt, egg, onion and baking soda. Using clean hands (or wearing kitchen food safety gloves), very gently mix the ingredients until everything is incorporated and evenly distributed. Roll the mixture into 2” meatballs, then set the meatballs aside on a plate.

Set Up the Instant Pot

Add your choice of a healthy fat of choice to the Instant Pot and press the “Sauté” button. Then add the onion, garlic, thyme, cumin and sea salt, sautéing for 6 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button.

Add the kale, carrots, celery, artichoke hearts, tomatoes, cilantro, dill and broth, then stir to combine.

Gently place the meatballs into the soup, then place the lid on the Instant Pot, securing the lid making sure the steam release valve is sealed. Press the “Soup/Broth” button, then the minus “-“ button and decrease the cook time to 13 minutes. At this point you can walk away until your soup is done cooking.

Let the Instant Pot Cook the Soup

When the Instant Pot is done cooking and beeps to alert you, press the “Keep Warm/Cancel” button. Allow the Instant Pot to sit and naturally pressure release for 5 minutes. Then, using an oven mitt, “quick release” or open the steam release valve - this will release the pressure and steam.

If you don’t want too much steam going into your kitchen, I recommend placing a cloth kitchen towel over the release valve while the stream is spraying out. When the steam venting has stopped and the silver dial drops, carefully open the Instant Pot lid.

Serve the meatball soup immediately, topped with freshly chopped cilantro.

RECIPE FAQS: TIPS FOR INSTANT POT MEATBALL SOUP SUCCESS

• How many servings does this beef meatball soup recipe make? This Instant Pot soup recipe makes about 4-6 servings.
• Can this Instant Pot vegetable meatball soup recipe be doubled? You can double the recipe, just make sure that your Instant Pot is large enough to hold all of the ingredients below the max fill line.
• How should meatball vegetable soup be stored? Store the Instant Pot beef meatball vegetable soup in an airtight container in the refrigerator for up to 3 days or freeze for later use. This Instant Pot soup keeps well in the freezer for up to 3 months.
• What’s the best way to serve this quick meatball soup? This Instant Pot meatball soup is best served immediately on the first day when you make it, but still tastes delicious as leftovers when the flavors have had more time to marry. Top the soup with freshly chopped cilantro and serve with a side dish like toasted classic gluten-free sourdough bread, organic gluten-free olive herb sourdough bread, garlic bread, homemade cornbread, biscuits, tortilla chips or ladled on top of cooked, steamed organic jasmine rice or cooked gluten-free pasta.

This comforting, nourishing, protein-rich soup packed with vegetables is so yummy for lunch or dinner during the colder fall and winter months, rainy days or snow days, any night of the week or on weekends when you want a delicious, quick, cozy meal!

IF YOU LIKE THIS HEALTHY MEATBALL SOUP RECIPE, YOU MAY ALSO LIKE THESE DELICIOUS INSTANT POT RECIPES FROM RECIPES TO NOURISH:

• 3 Minute Instant Pot Applesauce (no sugar, real food, paleo)
• Instant Pot Stuffed Peaches (real food, gluten-free, paleo, nut-free)
• Easy Instant Pot Spiced Apple Cider
• 3 Minute Sugar Free Instant Pot Pear Applesauce
• Instant Pot Peach Crumble
• Instant Pot Paleo Creamy Broccoli Dill Soup
• Instant Pot Paleo Apple Pear Fennel Crisp
• Instant Pot Paleo Chocolate Chip Banana Bread
• 5 Minute Healthy Instant Pot Chocolate Pudding
• Easy Instant Pot Strawberry Cheesecake (grain-free)
• Instant Pot Grain Free Peppermint Cheesecake
• Healthy Instant Pot Thai Chicken (30 Minute Meal)
• Instant Pot Corned Beef
• Easy Instant Pot Deviled Eggs

 Instant Pot Meatball Soup

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Instant Pot Meatball Soup (gluten-free, paleo, primal, packed with vegetables)

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 19 minutes

Total Time: 39 minutes

Instant Pot Meatball Soup is so comforting and nourishing. This deeply flavored brothy soup is packed with tons of vegetables, herby aromatics and tender grass-fed meatballs. It’s the perfect cozy meal!

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Ingredients

FOR THE MEATBALLS:

• 1 lb grass-fed ground beef
• ¼ cup cooked Jasmine white rice (this is my favorite rice) - optional
• ⅓ cup fresh cilantro, chopped
• ¼ cup fresh dill, chopped
• 1 tablespoon coconut aminos or gluten free tamari
• 1 teaspoon sea salt (this is my favorite mineral-rich salt)
• 1 pastured-raised or organic egg
• ¼ yellow onion, finely chopped
• ¼ teaspoon baking soda

FOR THE SOUP:

• 2 tablespoon grass-fed butter, ghee, quality extra virgin olive oil or avocado oil
• ¾ yellow onion, diced
• 4-5 fresh garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 teaspoon sea salt (this is my favorite mineral-rich salt)
• 1 pound Dino kale, de-ribbed and cut into ribbons or chopped
• 4 carrots, peeled and cut into 2” pieces
• 3 celery stalks, sliced
• 14 oz quartered artichoke hearts, drained
• 9 oz crushed tomatoes
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh dill, chopped
• 4 cups chicken bone broth or store-bought chicken broth

Instructions

1. In a large mixing bowl, combine the ground beef, rice, cilantro, dill, coconut aminos or gluten-free tamari, sea salt, egg, onion and baking soda. Using clean hands (or wearing kitchen food safety gloves), very gently mix the ingredients until everything is incorporated and evenly distributed. Roll the mixture into 2” meatballs, then set the meatballs aside on a plate.
2. Set up your Instant Pot, then add your choice of a healthy fat of choice to the Instant Pot and press the “Sauté” button. Then add the onion, garlic, thyme, cumin and sea salt, sautéing for 6 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button.
3. Add the kale, carrots, celery, artichoke hearts, tomatoes, cilantro, dill and broth, then stir to combine.
4. Gently place the meatballs into the soup, then place the lid on the Instant Pot, securing the lid making sure the steam release valve is sealed. Press the “Soup/Broth” button, then the minus “-“ button and decrease the cook time to 13 minutes. At this point you can walk away until your soup is done cooking.
5. When the Instant Pot is done cooking and beeps to alert you, press the “Keep Warm/Cancel” button. Allow the Instant Pot to sit and naturally pressure release for 5 minutes. Then, using an oven mitt, “quick release” or open the steam release valve - this will release the pressure and steam.
6. If you don’t want too much steam going into your kitchen, I recommend placing a cloth kitchen towel over the release valve while the stream is spraying out. When the steam venting has stopped and the silver dial drops, carefully open the Instant Pot lid.
7. Serve the meatball soup immediately, topped with freshly chopped cilantro.

Notes

KITCHEN EQUIPMENT YOU WILL NEED: Instant Pot, Measuring Spoons, Measuring Cups, Cutting Board, Chef's Knife, Mixing Bowl

Grass-fed Ground Beef: My family loves and uses pasture-raised regenerative beef from U.S. family run farms, delivered straight to your doorstep, at affordable wholesale prices. Get 20% OFF for Life + Free Shipping for Life + $15 OFF your first box here - no code needed. All of their meat is the best meat and their ground beef is perfect in this meatball soup!

Healthy Cooking Fat: Use whatever healthy fat of choice you prefer. My preference is using a quality grass-fed butter brand like Vital Farms - I like their sea salted butter. Kerrygold is another good brand, I prefer their gold wrapper salted butter - this butter brand is easy to find at most grocery stores and you can even find it in bulk at Costco. If you use ghee, my favorite brand is Pure Indian Foods. Quality, pure avocado oil or extra virgin olive oil (I like Costco’s Kirkland organic extra virgin olive oil since it’s a California Olive Oil Council Seal Certified Oil) works great too! If using olive oil, it's important to look for a COOC certified seal because Califfornia holds the highest standard in the world for extra virgin olive oil.

Coconut Aminos or Gluten-free Tamari: If you need a paleo or primal version of this soup, use the coconut aminos instead of the gluten-free tamari.

Serving Suggestions: Top the soup with freshly chopped cilantro and serve with a side dish like toasted classic gluten-free sourdough bread, organic gluten-free olive herb sourdough bread, garlic bread, homemade cornbread, biscuits, tortilla chips or ladled on top of cooked, steamed organic jasmine rice or cooked gluten-free pasta.

Doubling the Recipe: The recipe can be doubled, just make sure that your Instant Pot is large enough to hold all of the ingredients below the max fill line.

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!
[Updated Recipe November 2022]

Recommended Products

• 
  Cobram Estate Classic 100% California Extra Virgin Olive Oil, First Cold Pressed, Non-GMO, Keto Friendly, High in Antioxidants, Fresh & Fruity, 750ml Bottle
• 
  Zyliss 6-Piece Knife Value Set with Sheaths - Stainless Steel Kitchen Knife Set - Cooking Knife Set with Sheaths - Dishwasher & Hand Wash Safe - 6 Pieces
• 
  Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6qt/1000W, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 86mgSodium: 1586mgCarbohydrates: 24gFiber: 8gSugar: 7gProtein: 30g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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