Description
A hearty and comforting Instant Pot Meatball Minestrone soup packed with vegetables, beans, pasta, and tender meatballs, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 1 pound frozen meatballs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups baby spinach
- Parmesan cheese, for serving (optional)
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Sauté the onion, garlic, carrots, and celery for about 3-4 minutes until softened.
- Add the diced zucchini, canned tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, salt, and pepper. Stir well.
- Place the frozen meatballs on top of the mixture.
- Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
- Quick release the pressure carefully once cooking is complete.
- Stir in the pasta and set the Instant Pot to sauté mode again.
- Cook for about 6-8 minutes until the pasta is tender, stirring occasionally.
- Add the baby spinach and stir until wilted.
- Serve hot with Parmesan cheese if desired.
Notes
- You can use homemade meatballs instead of frozen if preferred.
- Adjust the vegetables based on what you have on hand.
- For a spicier version, add red pepper flakes when sautéing vegetables.
- Gluten-free pasta can be used for a gluten-free version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg