Instant Pot Italian Meatball Soup

Catalina Castravet
By Catalina Castravet

Instant Pot Italian Meatball Soup is easily made in the Instant Pot, with accessible ingredients and in just 30 minutes. Juicy and delicious meatballs cooked in a rich tomato broth.

Instant Pot Italian Soup is my definition of pure comfort food. All you need is a warm bowl of it, some crusty bread, and a comfy blanket. If you are a huge fan of Instant Pot recipes just like we are, you will love Instant Pot Mongolian ChickenInstant Pot Orange Chicken, and Instant Pot Tomato Soup.

Instant Pot Italian Meatball Soup

Instant Pot Italian Meatball Soup

Instant Pot Italian Meatball Soup is the perfect easy meal you can put on the table in 30 minutes or less. With budget-friendly ingredients and thanks to using frozen, store-bought meatballs, this delicious soup is easy breezy to make.

Made with juicy meatballs, marinara sauce, crushed tomatoes and topped with cheese, this meal is pure comfort food. Instant Pot Italian Meatball Soup is best served with fresh, crusty bread, and use lots of it for dipping into the soul-warming tomato broth.

Instant Pot Italian Meatball Soup

Instant Pot Italian Meatball Soup Recipe Tips:

  • Firstly, I prefer to use frozen fully cooked meatballs, because they already have a nice golden-brown color.
  • In addition, I kept the vegetables to the minimum in this soup, because I wanted a rich tomato broth. You can add 1 cup of celery or 3 potatoes.
  • Also, beans are a great addition too. You can add a can of cannellini beans. Make sure you rinse the beans before adding them to the pot.
  • You should taste and adjust for salt, pepper, and spiciness.

Easy Instant Pot Italian Meatball Soup

How to freeze the Instant Pot Meatball Soup?

  • I recommend using quart bags for this soup. Use a cup to transfer the soup from the pot into the bag. Then, squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 3-4 months.
  • To thaw the soup, remove it from the freezer the night before serving, or put the sealed soup bag in warm water to thaw it faster.
  • Heat in a soup pan and simmer for 5-10 minutes.


A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve.

A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel-cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Tools/Ingredients I used to make this recipe:

  • Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function
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5 from 1 reviews
Instant Pot Italian Meatball Soup
Author: Catalina Castravet Serves: 7
Prep time: 10 minutes Cook time: 15 minutes Total time: 25 mins


  • 2 tablespoons  extra virgin olive oil 
  • 1  large onion  (diced)
  • 8  garlic cloves  (minced)
  • 2  large carrots  (diced)
  • 1 cup  diced celery  (optional)
  • 3 tablespoon  tomato paste 
  • 1 cup  marinara sauce 
  • 1 can  / 14.5 oz crushed tomatoes 
  • 20-25  mini meatballs  (fully cooked and frozen)
  • 1 teaspoon  dried basil 
  • 1 teaspoon  dried oregano 
  • 1/2 teaspoon  red pepper flakes 
  • 1/2 teaspoon  black pepper 
  • 1/2 teaspoon  salt  (add more if needed)
  • 32 oz  beef or vegetable broth  (I used beef broth)


  • 2 tablespoons  fresh parsley  (diced)
  • 2 tablespoons  scallions  (diced)
  • 1/4 cup  parmesan or mozzarella cheese 


  1. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
  2. Add the oil to the hot Instant Pot, add the diced onions and minced garlic, and sauté for 2-3 minutes, stirring a few times.
  3. Add the carrots (plus celery if using) and cook for 1 minutes. Add the tomato paste and cook for another minute.

  4. Add the rest of the ingredients to the Instant Pot, except those listed in the "Garnish" section. Stir.
  5. Using manual function, set to high pressure for 9 minutes .
  6. After 9 minutes, use quick release. Stir.
  7. Serve topped with scallions, parsley and mozzarella cheese. Serve with crusty, warm bread on the side or grilled cheese.
0 Calories: 209 Carbohydrates: 14 Protein: 10 Fat: 12 Saturated Fat: 3 Cholesterol: 29 Sodium: 1080 Potassium: 608 Fiber: 3 Sugar: 7 Vitamin A: 3810 Vitamin C: 15.2 Calcium: 102 Iron: 2.2
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Instant Pot Italian Meatball Soup is a great family meal, easily made in your Instant Pot, with budget friendly ingredients and in just 30 minutes.

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I think I've just found my motivation to get my instant pot back out and put into use. This looks awesome and I know my boys will love it!


Delaney | Melanie Makes

This soup looks absolutely delicious!



I love using my instant pot, and this soup looks amazing!



This looks so good! I have to get an Instant Pot now!


Amy @ Little Dairy on the Prairie

What a great soup recipe! I need to try it out!



If I add cabbage to the soup will the cooking time make the cabbage too mushy?


No, it shouldn't get mushy.


Cathy @ Lemon Tree Dwelling

I'm in love with this soup! It looks amazing!


Jenny | Honey and Birch

I am so happy soup season is back!! I need a bowl of this soup asap.


Cindy G.

I was looking through Instant Pot Eats on Instagram and saw this soup. I made it tonight and it was so delicious. My husband says it's the best thing I made in the Instant Pot so far.Thank you so much for sharing it. :)


so happy that you liked it :)



Outstanding! Had frozen meatballs on hand...great idea. Use whatever Tomato canned products you have on hand. Great meal with a salad on the side.



I am kind of funny about meat. What brand of meatballs did you use?


I used the Cooked Perfect Meatballs brand, very yummy!



Oh my goodness, this soup is yummy ?



This is my favorite instant pot recipe so far! I added a little pasta the second time I made it and it was even better! Thanks so much for sharing it.



This is a keeper. Other than the meatballs (luckily I had some in the freezer), this is pretty much a pantry recipe. As I didn't want to go out in a blizzard, and had no marinara, I used a full small can of tomato paste and a small can of tomato sauce. Being lazy, I used a bag of frozen sliced carrots. I also added a little cayenne. Really good. I will make this again.


Camberly Slaughter

This soup was my first pressure recipe and I love it and using the pressure for first time went great


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