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Instant Pot Southwestern Meatball Soup

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


  • 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!


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