Italian Meatball Soup Pressure Cooker Recipe
A cozy, one-pot Italian meatball soup made fast in the pressure cooker with rich broth, hearty veggies, and tender pasta.
Equipment
- 1 Pressure cooker
- 1 Baking sheet
- 1 Large mixing bowl
Ingredients
Ingredients
- Olive oil or cooking spray
- 1 Egg large
- Parmesan cheese finely grated
- Panko breadcrumbs
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Lean ground beef
- 1 Onion diced
- Carrots finely diced
- Celery finely diced
- 2 cans Diced tomatoes
- Low-sodium chicken broth
- Ditalini pasta or other small pasta
- Fresh parsley for garnish
Instructions
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with olive oil.
- Mix egg, Parmesan, panko, Italian seasoning, garlic powder, onion powder, salt, and pepper in large bowl. Add ground beef and stir to combine.
- Form meatballs using tablespoon or small scoop. Place on baking sheet.
- Bake for 15–20 minutes until browned and cooked through.
- While baking, heat pressure cooker on medium. Add olive oil, onions, garlic, carrots, and celery. Cook 5 minutes until soft.
- Add chicken broth, diced tomatoes, Italian seasoning, salt, pepper. Stir and bring to simmer.
- Add meatballs to pot. Secure lid, wait for float valve to rise. Cook for 5 minutes at pressure. Let pressure release naturally.
- Open lid, add pasta. Cook 5–7 minutes more with quick release at end.
- Taste and adjust seasoning. Serve with fresh parsley.
Notes
Leftovers store well for up to 4 days and freeze great. Reheat with extra broth if needed. Pasta can be stored separately to avoid sogginess.