Instant Pot Southwestern Meatball Soup is a healthy and delicious soup that is full of veggies, pasta, and meatballs!
Soup season is quickly approaching, and my plan is to have a plethora of soup recipes on hand to make whenever the craving strikes! Which, in my case, is quite often. I love a soup that is hearty, healthy, and full of flavor, and this Instant Pot Southwestern Meatball Soup checks all of those boxes.
Ingredients in Southwestern Meatball Soup
Diced Tomatoes with Green Chiles
How to Make Instant Pot Meatball Soup
This recipe starts by sauteing onion in the Instant Pot. Did you know your Instant Pot/pressure cooker most likely has a saute/browning function? It’s super handy for getting veggies softened or browning meat before using the pressure cooker function.
After that, the rest is all very simple – you add the remaining ingredients and cook it on high pressure for 6 minutes. That’s it!
This recipe uses frozen meatballs, which makes it super simple. You could definitely make your own meatballs, but I love the convenience of frozen meatballs, and I think they are still very tasty.
We all absolutely loved this southwestern meatball soup. The boys are big fans of meatballs and pretty much all of the ingredients in this soup, and had no trouble finishing their bowls!
Like this recipe? Check these out, too!
Easy Meatball Soup from The Mediterranean Dish
Instant Pot Southwestern Meatball Soup
- 1 white onion diced
- 2 tbsp olive oil
- 14.5 ounce can diced tomatoes with green chiles
- 15 ounce can black beans drained and rinsed
- 2 cups corn
- 1 tsp cumin
- 1 tsp salt
- 22 ounce frozen meatballs
- 1 cup small pasta, such as ditalini, orzo, or elbow
- 10 ounce frozen chopped spinach
- 5 cups chicken broth
- tortilla chips, green onions, shredded cheese, sour cream/plain Greek yogurt for topping
- Turn Instant Pot onto brown/saute function.
- Add onion and olive oil and cook until softened, about 5 minutes.
- Turn off brown/saute function.
- Add the remaining ingredients and stir to combine.
- Place lid on Instant Pot and seal pressure valve.
- Cook on HIGH pressure for 6 minutes.
- Let the pressure naturally release for 5 minutes and then release the remaining pressure manually.
- Ladle into bowls and serve topped with crushed tortilla chips, shredded cheese, green onions, and sour cream/plain yogurt. Enjoy!