Instant Pot Italian Meatball Soup

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

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.

Cooking for more Instant Pot Recipes? Check my collection here:

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  • Instant Pot Apple Cider – made using the Slow Cooker function.
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  • Instant Pot Pork Goulash – made using the Slow Cooker function.

Tips & Tricks on how to make the perfect Instant Pot Italian Meatball Soup:

  • You don’t have to thaw the meatballs for this recipe, I prefer to use frozen, fully cooked meatballs as they already have a nice golden-brown color.
  • I kept the vegetables to the minimum in this soup, as I wanted a rich tomato broth. You can add 1 cup of celery or 3 potatoes.
  • Beans are a great addition too, you can add a can of cannellini beans. Rinse the beans before adding them to the pot.
  • You should taste and adjust for salt, pepper and spiciness.

Tools/Ingredients I used to make this Instant Pot Italian Meatball Soup 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

5 from 5 votes

Instant Pot Italian Meatball Soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Course: Main Course

Cuisine: Italian

Servings: 6


  • 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.


  • Slow Cooker & Pressure Cooker
  • Soups and Stews


  • Instant pot
  • soup

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  • carrots
  • celery
  • crushed tomatoes
  • garlic
  • marinara sauce
  • meatballs
  • olive oil
  • onion
  • tomatoes

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Instant Pot Italian Meatball Soup Instant Pot Italian Meatball Soup Reviewed by Sup on April 13, 2018 Rating: 5
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