Why You’ll Love This Recipe

Instant Pot Meatball Minestrone Soup is a hearty, wholesome dish that brings together tender meatballs, vibrant vegetables, and classic Italian flavors in one pot. With the help of the Instant Pot, this comforting soup comes together quickly and effortlessly, making it a perfect weeknight meal. It’s filling, nutritious, and packed with flavor—ideal for cold days or when you’re craving something satisfying and homemade.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen or homemade meatballsolive oilonioncarrotscelerygarliczucchinicanned diced tomatoescannellini or kidney beansvegetable or chicken brothshort pasta (like ditalini or elbow)Italian seasoningsaltpepperbaby spinach or kaleparmesan cheese (optional, for garnish)

directions

Turn the Instant Pot to sauté mode. Add olive oil, then sauté onion, carrots, and celery for about 3-5 minutes until softened.

Add garlic and zucchini, cooking for another minute.

Stir in diced tomatoes, drained beans, broth, pasta, Italian seasoning, salt, and pepper.

Add the meatballs on top—no need to stir.

Seal the lid and set the Instant Pot to Pressure Cook on high for 5 minutes.

Once done, allow a natural release for 5 minutes, then carefully perform a quick release.

Stir in spinach or kale and let it wilt for 2-3 minutes in the residual heat.

Taste and adjust seasoning as needed.

Serve hot with a sprinkle of parmesan cheese, if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 10 minutesPressure build/release time: 15 minutesTotal time: 35 minutes

Variations

Use turkey or chicken meatballs for a lighter option.

Swap pasta for rice or orzo if preferred.

Add corn or green beans for extra veggies.

Make it spicy with red pepper flakes or a dash of hot sauce.

Try a vegetarian version using plant-based meatballs.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop until hot, adding a splash of broth if needed to loosen the soup.Freeze in freezer-safe containers for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, just ensure they are fully cooked before pressure cooking or brown them using the sauté function first.

Can I cook the pasta separately?

Absolutely, especially if you plan to store leftovers. This prevents the pasta from becoming mushy.

What can I use instead of spinach?

Kale, Swiss chard, or even arugula work well as substitutes.

Do I have to use beans?

Beans are traditional in minestrone, but you can omit them or substitute with lentils or chickpeas.

Can I double the recipe?

Yes, just be careful not to exceed the Instant Pot’s max fill line.

Is this soup gluten-free?

Use gluten-free pasta and check your meatballs and broth for any gluten-containing ingredients.

Can I use fresh tomatoes?

Yes, use about 2 cups of chopped fresh tomatoes instead of canned.

Conclusion

Instant Pot Meatball Minestrone Soup is a simple, nourishing meal that brings together classic flavors with modern convenience. Whether you’re feeding a family or meal prepping for the week, this recipe is a cozy, one-pot wonder that never disappoints. Try it once, and it may just become a staple in your kitchen rotation.