Instant Pot Meatball Soup is a savory comfort food that is perfect for a cozy family dinner or quick meal. This inviting recipe delivers robust flavors with wholesome vegetables and homemade meatballs for a hearty dish that is ready in no time.
Ingredients:
- 1 cup corn (frozen is fine)
- 1 cup potato, peeled and chopped
- 1 cup celery, chopped
- ½ cup carrot, sliced
- 1 medium yellow onion, chopped
- 2 cups beef broth
- 1 pound ground beef
- ¼ cup oats
- 1 egg
- ½ teaspoon salt
- ½ teaspoon Tabasco sauce
- 2 cups shredded cheddar
- ½ cup heavy cream
Instructions:
1. Start by placing your pressure cooker in saute mode.
2. Throw in the veggies and saute them for approximately four to 5 minutes.
3. Once the vegetables are nice and soft, add in the 2 cups of beef broth.
4. In a medium-sized mixing bowl, combine ground beef, egg, oats, salt, and Tabasco sauce. Mix well.
5. After the beef is well-mixed, form the mixture into one-inch meatballs.
6. Add the meatballs to the veggies and beef broth in the Instant Pot. Mix well.
7. Once everything is in the pot, close the pressure release valve and set the instant pot to manual, high pressure for 10 minutes.
8. When the cooking is complete, do the quick pressure release and stir in the 2 cups of shredded cheddar and 1/2 cup of heavy cream to the instant pot meatball soup, mixing thoroughly until the cheese melts, and serve immediately.
Step-by-Step Meatballs Soup Video Recipe
Meatballs Soup Recipe - Made in the Instant Pot
Ingredients
- 1 cup corn frozen is fine
- 1 cup potato peeled and chopped
- 1 cup celery chopped
- ½ cup carrot sliced
- 1 medium yellow onion chopped
- 2 cups beef broth
- 1 pound ground beef
- ¼ cup oats
- 1 egg
- ½ teaspoon salt
- ½ teaspoon Tabasco sauce
- 2 cups shredded cheddar
- ½ cup heavy cream
Instructions
- Turn on the saute mode on the pressure cooker.
- Saute the veggies for 4-5 minutes.
- Add in the beef broth.
- In a mixing bowl, combine ground beef, oats, egg, salt, and Tabasco sauce.
- Form into one-inch meatballs.
- Add the meatballs to the veggies and beef broth in the Instant Pot.
- Put the lid on the Instant Pot and turn the pressure valve to sealed. Set for high-pressure cooking time of 10 minutes.
- Do a quick pressure release and then stir in cheese and heavy cream. When the cheese has melted, serve.