Why You’ll Love This Recipe

Instant Pot Meatball Minestrone Soup is a hearty, comforting one-pot meal that comes together quickly using frozen or homemade meatballs, vegetables, beans, and pasta in a savory tomato broth. Perfect for busy weeknights, this soup delivers classic Italian flavors with minimal effort thanks to the pressure cooker.

ingredients

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

olive oiloniongarliccarrotsceleryzucchinifrozen or homemade meatballsdiced tomatoesvegetable or beef brothkidney beanscannellini beansgreen beanselbow macaroni (or ditalini)pasta Italians seasoningbay leavesalt and pepperfresh spinach or kale (optional)Parmesan cheese (for serving)

directions

Set your Instant Pot to the sauté setting and heat the olive oil.

Add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.

Stir in the zucchini, frozen meatballs, diced tomatoes, broth, kidney beans, cannellini beans, green beans, Italian seasoning, bay leaves, salt, and pepper.

Lock the lid in place, set the valve to sealing, and cook on high pressure for 5 minutes.

Allow a natural release for 5 minutes, then do a quick release.

Stir in the pasta and switch to the sauté setting. Cook for 8–10 minutes, or until pasta is tender.

Add fresh spinach or kale if using, and stir until wilted.

Ladle into bowls and top with grated Parmesan cheese before serving.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 15 minutesPressure cook time: 5 minutesNatural release: 5 minutesPasta cook time: 10 minutesTotal time: 35–40 minutes

Variations

Use turkey or plant-based meatballs for a lighter or vegetarian option.

Add a pinch of red pepper flakes for a spicy kick.

Swap in other pasta shapes like rotini or small shells.

Include corn or peas for extra veggies.

Use homemade broth for deeper flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Soup can be frozen for up to 2 months—freeze without pasta for best texture.Reheat gently on the stovetop or in the microwave, adding broth or water as needed to loosen.

FAQs

Can I use fresh meatballs?

Yes, just brown them first on the sauté setting before adding the remaining ingredients.

What if I don’t have an Instant Pot?

You can make this on the stovetop—simmer for 25–30 minutes after adding the meatballs and vegetables.

Can I skip the pasta?

Yes, you can omit it or substitute with rice, quinoa, or another grain.

Is this soup gluten-free?

Use gluten-free pasta and check meatball ingredients to ensure they’re gluten-free.

Can I add more broth?

Absolutely, if you prefer a thinner soup or plan to store leftovers with pasta.

What’s the best type of beans to use?

Kidney and cannellini beans offer great texture and flavor, but you can use any canned beans.

Can I double the recipe?

Yes, as long as it doesn’t exceed the Instant Pot’s max fill line.

Can I make it vegetarian?

Yes, use veggie meatballs and vegetable broth, and skip the cheese or use a dairy-free version.

Conclusion

Instant Pot Meatball Minestrone Soup is a flavorful, wholesome dish that’s perfect for any time of year. Quick to prepare and endlessly customizable, it’s a family favorite that delivers comfort in every spoonful. With minimal cleanup and maximum taste, it’s sure to become a staple in your meal rotation.