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Instant Pot Meatball Soup {Packed with Vegetables}

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Instant Pot Meatball Soup is so comforting and nourishing. This deeply flavored brothy soup is brimming with vegetables, herby aromatics and hearty grass-fed meatballs.

Instant Pot Meatball Soup is so comforting and nourishing. This deeply flavored brothy soup is brimming with vegetables, herby aromatics and hearty grass-fed meatballs. | Recipes to Nourish

Instant Pot Meatball Soup is so delicious and warming, the perfect soup for chilly weather. 

This beautiful soup is overflowing with so many lovely textures. It’s packed with vegetables like Dino kale {my favorite kind of kale}, artichoke hearts, carrots and celery. And a little sweetness from crushed tomatoes.

It’s loaded with big grass-fed meatballs that are chock-full of fresh cilantro and dill and studded with organic Jasmine rice.

Instant Pot Meatball Soup is so comforting and nourishing. This deeply flavored brothy soup is brimming with vegetables, herby aromatics and hearty grass-fed meatballs. | Recipes to Nourish

Did you know that it’s so easy to make soups in the Instant Pot?

Really, it’s so easy to make almost everything in the Instant Pot. I make so many things in it, everything from short ribs to thai chicken to corned beef to spiced apple cider to stuffed seasonal fruit to cheesecake. Yes, even desserts!

But soups, they are so easy to make! It’s amazing how fast they come together and are still so full of delicious flavor {without simmering for hours}.

You will need one of my favorite kitchen tools, the Instant Pot for this recipe. If you don’t have one, I highly recommend them. Everyone who has one LOVES them! I even have two! Why? Because the Instant Pot is one of the greatest kitchen tools EVER. It’s so helpful in the kitchen, even my former chef husband loves cooking with it. We love having two because it helps us get a main and side {or sometimes a dessert} cooked fast at the same time.

I’m even writing my first cookbook that’s all about the Instant Pot! The Art of Great Cooking With Your Instant Pot {available NOW!}. That’s how much I love the Instant Pot!

Instant Pot Meatball Soup is so comforting and nourishing. This deeply flavored brothy soup is brimming with vegetables, herby aromatics and hearty grass-fed meatballs. | Recipes to Nourish

Instant Pot 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. So break out the cutting board, a sharp kitchen knife and a large mixing bowl. Get all of your veggies and herbs chopped, the artichoke hearts drained, and mix up the meatball mixture and roll all of the meatballs.

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

Instant Pot Meatball Soup is the perfect, cozy, nourishing soup for the colder, super chilly months, but it’s perfect year-round too.

Instant Pot Meatball Soup is so comforting and nourishing. This deeply flavored brothy soup is brimming with vegetables, herby aromatics and hearty grass-fed meatballs. | Recipes to Nourish

 Instant Pot Meatball Soup

Instant Pot Meatball Soup {Packed with Vegetables}

Instant Pot Meatball Soup {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 brimming with vegetables, herby aromatics and hearty grass-fed meatballs.

Ingredients

Instructions

  1. In a large mixing bowl, combine ground beef, rice, cilantro, dill, coconut aminos, sea salt, egg and onion. Very gently mix until everything is incorporated and evenly distributed. Roll mixture into 2” meatballs, set aside on a plate.
  2. Add healthy fat of choice to the Instant Pot and press “Sauté”. 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 bone broth, stir to combine.
  4. Gently place the meatballs into the soup. Place the lid on the Instant Pot making sure the steam release valve is sealed. Press “Soup” setting then “-“ and decrease to 13 minutes.
  5. When the Instant Pot is done and beeps, press “Keep Warm/Cancel”. Allow to naturally pressure release for 5 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
  6. Serve immediately and top with freshly chopped cilantro.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 333 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 86mg Sodium: 1586mg Carbohydrates: 24g Fiber: 8g Sugar: 7g Protein: 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.
© Emily
Cuisine: American / Category: Instant Pot Recipes
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Instant Pot & Slow Cooker Recipes + Gluten Free Treats too. Come follow along. 

The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

  3. I was just wondering the other day if I could add raw meatballs to the IP and how they would turn out! Thank you for taking the guess work out! This soup looks lovely!

    Reply

  5. What a gorgeous looking – healthy soup. Considering the amount of cold n rainy season we are currently going through, I’m all about warm homemade soups these days and this fits right in.

    Reply

  14. I am absolutely loving all the Instant Pot recipes! This soup looks perfect. Totally going on the menu these upcoming weeks.

    Reply

  25. With all of this cold weather we’re getting here in Idaho a new soup recipe is just what I needed! This one looks incredible. And your cookbook sounds great! Can’t wait for it to come out.

    Reply

  26. I am making this tonight in my new IP. So excited! I was wondering if I could do turkey meatballs, or if you think that would take away from it? Also, would it change the cooking time? Thanks!!

    Reply

    • Oh yum! I’m sure it will be just fine with turkey. I don’t think it will change the cooking time, it should pretty much be the same for any kind of ground meat – although poultry can sometimes take longer (about 20 minutes in the IP). You could always test one meatball by cutting it in half. If the turkey doesn’t look fully cooked, place the lid back on and set it on manual for another 5-7 minutes. Enjoy it! 🙂

      Reply

  28. This looks great. I plan on making it tomorrow (in the middle of summer, lol). Would regular kale be okay in this recipe, or too bitter? That’s all they had at the store I went to, but I could run out again.

    Reply

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