Instant Pot Soup with meatballs



  • 1 Tablespoon Olive Oil
  • 1 ¼ cups carrotsdiced
  • 1 ¼ cups yellow oniondiced
  • ¾ cup celerydiced
  • 1 tabelspoon garlicminced
  • 8 cups Chicken broth,
  • 2 teaspoons Italian seasoning
  • Salt/Pepper
  • ¾ cup dry Acini De Pepe Pasta
  • 8 oz. fresh Spinach


  • ½ lb. ground beef80% lean
  • ½ lb. ground pork
  • 1 eggbeate
  • ¼ cup Parmesan Cheesefinely grated into a powder
  • 3 cloves garlicfinely diced
  • 1/3 cup fresh Parsleyroughly chopped
  • Salt & Freshly Ground Pepper


  • Gently combine the meatball ingredients. Don’t overwork the meat.
  • Roll the meat into 1-inch balls.
  • Set the Instant Pot to saute mode and add the olive oil.
  • Brown the meatballs in batches for about 3 minutes, until all sides are brown.
  • Remove the meatballs from the pot and add the onions, carrots, and celery. Saute for 5 minutes, until softened.
  • Add the garlic, saute for 1 minute.
  • Add the chicken broth. Run a silicone spatula along the bottom of the pot to release the brown bits, his helps mitigate the burn indicator that we tend to see with Instant Pots.
  • Add the Italian seasoning and meatballs.
  • Close the lid and seal the valve. Pressure Cook for 5 minutes.
  • Flip the quick release valve and allow the steam to escape.
  • Add the acini de pepe and press the saute button. Cook for 9 minutes.
  • Stir in the spinach, garnish with fresh Parmesan and parsley, and serve!




Calories: 344kcal,
 Carbohydrates: 25g,
 Protein: 20g,
Fat: 19g,
Saturated Fat: 6g,
Cholesterol: 81mg,
 Sodium: 1398mg,
Potassium: 887mg,
Fiber: 4g,
Sugar: 4g,
Vitamin A: 8126IU,
Vitamin C: 38mg,
Calcium: 126mg,
Iron: 4mg

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