Instant Pot Hearty Meatball Soup

Instant Pot Hearty Meatball Soup

Perfect for spring, winter, or fall, this Instant Pot Hearty Meatball soup is sure to fill your belly and warm your soul!  It takes just minutes to prepare as a freezer meal, and it can go straight from the freezer into your Instant Pot with no thawing necessary!

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Ingredients

• 25-30 fully cooked meatballs (can use already frozen)
• 2 14.5oz cans cannellini beans, drained and rinsed
• 1 onion, diced
• 2 cups carrots, diced
• 1 cup pasta or marinara sauce (I just use the jarred stuff)
• 1 14.5oz can crushed tomatoes
• 4 teaspoons minced garlic
• 2 teaspoons Italian seasoning blend
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cans beef broth*, (see notes)
• 1/4 cup shredded mozzarella or Parmesan cheese for garnish, if desired

Instructions

If using a gallon ziptop freezer bag:

1. Place all ingredients except beef broth and cheese into your freezer bag.
2. Label, date, and place container in freezer to freeze.  Be sure to include instructions for adding broth and cook time.
3. To cook:
4. Remove freezer bag from freeze and place into refrigerator to thaw overnight.
5. Empty contents of bag into Instant Pot and add in four cans of beef broth (or two cartons).
6. Close and lock lid, and turn venting knob to the sealing position.  Press Manual/PressureCook (depending on your model) on your Instant Pot, and adjust the time to 10 minutes.  Make sure it is set to HIGH pressure.  
7. When cook time is up and your Instant Pot beeps, quick release the pressure by carefully turning the vent knob to vent.  
8. Serve, garnished with shredded cheese (if desired).

If using a round plastic food storage container:

1. Place all ingredients except beef broth and cheese into your container.  Add broth in one can at a time, up to three cans, depending on the size and capacity of your container.  Be sure to leave AT LEAST 1 can of the beef broth OUT.
2. Label, date, and place container in freezer to freeze.  Be sure to include instructions for adding broth and cook time.

To cook:

1. Remove container from freezer.  Run the outside of the container under warm water for about a minute to loosen the contents inside.
2. Remove the frozen soup "cube" and place in your Instant Pot.
3. Add broth (however many cans did not fit into your container at time of freezing, no less than 1 can at least).  
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5. Close and lock lid and set venting knob to the sealing position.  Press Manual/PressureCook (depending on your model) on your Instant Pot, and adjust the time to 10 minutes. Make sure it is set to HIGH pressure.
6. When cook time is up and your Instant Pot beeps, quick release the pressure by carefully turning the vent knob to vent. 
7. Serve, garnished with shredded cheese (if desired).

Original Recipe Article from makeaheadmealmom.com

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