Description
A hearty and comforting Instant Pot Meatball Minestrone Soup packed with vegetables, beans, pasta, and tender meatballs, perfect for a wholesome weeknight meal.
Ingredients
Units
Scale
- 1 lb frozen or fresh meatballs
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp thyme
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Grated Parmesan cheese, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Add diced onions, carrots, and celery, and sauté for about 4–5 minutes until softened.
- Stir in garlic and cook for another 1 minute.
- Add zucchini, green beans, diced tomatoes, kidney beans, cannellini beans, oregano, basil, thyme, salt, and pepper.
- Place meatballs on top and pour in chicken broth.
- Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Quick release the pressure, then stir in pasta.
- Set to sauté mode again and cook uncovered for 7–8 minutes, or until pasta is tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with Parmesan cheese and parsley if desired.
Notes
- You can use homemade or store-bought meatballs.
- Substitute vegetable broth for a vegetarian version (with veggie meatballs).
- Soup thickens as it sits; add more broth when reheating.
- Great for freezing—just omit the pasta before freezing and add fresh when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 35mg