Why You’ll Love This Recipe

Instant Pot Meatball Minestrone Soup is a hearty, wholesome twist on the classic Italian soup—made faster and easier in your pressure cooker. Juicy meatballs, tender vegetables, and rich tomato broth come together with herbs and beans for a comforting one-pot meal. It’s perfect for busy weeknights, meal prep, or cozy family dinners.

ingredients

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

For the soup:
frozen or homemade meatballsolive oilyellow onion (diced)carrots (sliced)celery (chopped)zucchini (chopped)garlic (minced)canned diced tomatoes (with juices)canned kidney beans (drained and rinsed)canned cannellini beans (drained and rinsed)vegetable or chicken brothtomato pasteItalian seasoningdried basildried oreganosalt and pepperbaby spinach or kale (optional)uncooked pasta (small shapes like ditalini, optional)

Optional toppings:
grated parmesan cheesefresh parsleycrushed red pepper flakes

directions

Set your Instant Pot to Sauté mode. Heat olive oil and sauté onion, carrots, and celery for 3–4 minutes.

Add garlic and cook for another minute until fragrant.

Stir in zucchini, tomato paste, diced tomatoes, both types of beans, broth, and seasonings. Mix well.

Add frozen meatballs directly into the pot (or cooked homemade ones).

Cancel Sauté mode. Secure the lid, set valve to sealing, and cook on Manual (High Pressure) for 8 minutes.

Let pressure release naturally for 5 minutes, then quick release the remaining pressure.

Stir in spinach or kale and optional cooked pasta. Let sit for 5 minutes to warm through.

Taste and adjust seasoning. Serve hot with toppings of choice.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 10 minutesCooking time: 8 minutesPressure build and release time: 15–20 minutesTotal time: approximately 35–40 minutes

Variations

Use turkey or chicken meatballs for a lighter version.

Add green beans or corn for extra veggie variety.

Make it low-carb by omitting pasta and beans.

Use gluten-free pasta for a gluten-free version.

Add a splash of balsamic vinegar for extra depth of flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop until heated through.Freeze without pasta for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use raw meatballs?

Yes, sear them first using the Sauté mode for best texture before pressure cooking.

Can I make this vegetarian?

Yes, omit meatballs and use veggie broth and more beans or tofu for protein.

Do I have to use both types of beans?

No, use whatever kind you have on hand.

Can I use fresh herbs instead?

Yes, stir them in at the end for the best flavor.

Can I add pasta before pressure cooking?

It’s best to cook pasta separately or stir in after cooking to avoid mushy texture.

What’s the best meatball size?

Small (1-inch) meatballs work best for quick, even cooking.

Can I double the recipe?

Yes, just don’t exceed the max fill line on your Instant Pot.

Is this soup spicy?

Not by default, but you can add red pepper flakes to taste.

Can I use rice instead of pasta?

Yes, cook separately and stir in after the soup is done.

Is this soup freezer-friendly?

Yes, just freeze before adding pasta or greens for best results.

Conclusion

Instant Pot Meatball Minestrone Soup is a warm, nourishing bowl full of flavor and comfort. It’s quick, customizable, and satisfying—everything you want in a weeknight dinner. With hearty meatballs, tender veggies, and savory broth, it’s a go-to meal that feels homemade with half the effort.