Why You’ll Love This Recipe

Instant Pot Meatball Minestrone Soup is a hearty and comforting one-pot meal that combines juicy meatballs, vibrant vegetables, beans, and pasta in a rich tomato broth. Perfect for chilly nights or busy weekdays, this dish comes together quickly thanks to the Instant Pot, delivering deep, slow-cooked flavor in a fraction of the time.

ingredients

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

frozen or homemade meatballsolive oiloniongarliccarrotsceleryzucchiniroma tomatoes or canned diced tomatoeskidney beanscannellini beansgreen beansvegetable or chicken brothdried oreganoitalian seasoningbay leafsalt and pepperuncooked ditalini or small pasta of choicebaby spinachparmesan cheese (optional)

directions

Set the Instant Pot to sauté mode and heat the olive oil.

Add chopped onion, garlic, carrots, and celery. Sauté until slightly softened, about 5 minutes.

Stir in zucchini and cook for another 2 minutes.

Add the diced tomatoes, kidney beans, cannellini beans, green beans, and meatballs.

Pour in the broth and season with oregano, Italian seasoning, salt, pepper, and bay leaf.

Stir in the uncooked pasta.

Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes.

Quick release the pressure when the cooking time is done.

Stir in baby spinach until wilted.

Serve hot, topped with grated parmesan if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time (Instant Pot): 6 minutesSauté and pressure build time: 15 minutesTotal time: 30-35 minutes

Variations

Use turkey or chicken meatballs for a leaner option.

Add chopped kale instead of spinach for a heartier green.

For a vegetarian version, skip the meatballs and add more beans or tofu.

Use gluten-free pasta to make it gluten-free.

Add a splash of red wine for a richer broth flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Soup can also be frozen for up to 3 months—cool completely before freezing.To reheat, warm on the stovetop or microwave until heated through.Add extra broth if the pasta absorbs too much liquid.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, just brown them using the sauté function before adding other ingredients.

Will the pasta get mushy?

Not if cooked as directed. Avoid letting the soup sit on “keep warm” too long to prevent overcooking.

Can I make this soup without pasta?

Absolutely, it will still be delicious and a bit lighter.

How do I thicken the soup?

You can mash some of the beans or add a slurry of cornstarch and water.

Can I use canned soup vegetables?

Yes, but add them after pressure cooking to avoid overcooking.

Is it spicy?

No, but you can add red pepper flakes for heat if you like.

Can I double the recipe?

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

What type of broth is best?

Vegetable broth for a lighter version or chicken broth for added richness.

Is this soup kid-friendly?

Yes, the mild flavor and fun pasta shapes make it a hit with kids.

Can I make this on the stovetop?

Yes, just simmer until the pasta and veggies are tender and meatballs are cooked through.

Conclusion

Instant Pot Meatball Minestrone Soup is a quick, nourishing, and flavorful dish that brings the essence of a classic Italian soup into your kitchen with minimal effort. Ideal for meal prep or a cozy family dinner, it’s a one-pot wonder that delivers comfort and convenience in every spoonful.