Description
A hearty and flavorful Instant Pot Meatball Minestrone Soup packed with vegetables, beans, pasta, and juicy meatballs – perfect for a quick and comforting meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 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, chopped
- 4 cups low-sodium chicken broth
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 16–20 frozen or fresh mini meatballs
- 2 cups fresh spinach
- Grated Parmesan cheese for garnish (optional)
Instructions
- Turn the Instant Pot to Sauté mode and heat olive oil.
- Add onion, garlic, carrots, and celery; cook for 3–4 minutes until softened.
- Stir in zucchini, diced tomatoes, kidney beans, cannellini beans, green beans, chicken broth, pasta, oregano, basil, salt, and pepper.
- Add the meatballs to the pot and stir gently.
- Close the lid, set the valve to sealing, and pressure cook on High for 5 minutes.
- Allow natural pressure release for 5 minutes, then quick release the remaining pressure.
- Open the lid and stir in the fresh spinach until wilted.
- Ladle into bowls and garnish with Parmesan cheese if desired.
Notes
- Use frozen meatballs for convenience or homemade for extra flavor.
- Substitute vegetables based on seasonal availability.
- Add red pepper flakes for a bit of heat.
- Can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 35mg