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Instant Pot Southwestern Meatball Soup

Instant Pot Southwestern Meatball Soup is a healthy and delicious soup that is full of veggies, pasta, and meatballs!

Instant Pot Southwestern Meatball Soup

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.

Instant Pot Southwestern Meatball Soup

Ingredients in Southwestern Meatball Soup

Onion

Diced Tomatoes with Green Chiles

Black Beans

Corn

Frozen Spinach

Cumin

Meatballs

Chicken Broth

Pasta

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.

Instant Pot Southwestern Meatball Soup

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!

Slow Cooker Tortellini Meatball Soup

Instant Pot Butternut Squash Minestrone

Instant Pot Cheeseburger Soup

Easy Meatball Soup from The Mediterranean Dish

Instant Pot Southwestern Meatball Soup

Instant Pot Southwestern Meatball Soup

An easy recipe for southwestern meatball soup in the Instant Pot!
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: instant pot, soup, meatballs, beans, corn, main dish
Servings: 6 servings
Calories: 576kcal
Author: Taylor

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 576kcal | Carbohydrates: 51g | Protein: 31g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 1480mg | Potassium: 1173mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5756IU | Vitamin C: 30mg | Calcium: 147mg | Iron: 5mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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