Description
A hearty and comforting Instant Pot Meatball Minestrone Soup packed with vegetables, beans, pasta, and juicy meatballs, perfect for a quick and nutritious meal.
Ingredients
Units
Scale
- 1 lb frozen meatballs
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (like ditalini)
- 1 cup baby spinach
- Parmesan cheese for garnish (optional)
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until vegetables soften.
- Add the zucchini and cook for another 2 minutes.
- Pour in the diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water.
- Season with oregano, basil, thyme, salt, and pepper. Stir well.
- Add the frozen meatballs into the pot.
- Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
- Quick release the pressure carefully once done.
- Set the Instant Pot back to sauté mode, add the pasta, and cook for 6-8 minutes until pasta is tender.
- Stir in the baby spinach until wilted.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- Use homemade or store-bought meatballs.
- Substitute any beans or vegetables based on your preference.
- For a spicier version, add red pepper flakes during seasoning.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg