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December 16, 2020

Instant Pot Meatball Soup | Vegan Friendly

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Another amazing soup in the Instant Pot!  This rigatoni soup is packed with so much flavor, is easy dinner soup recipe and can be made for the meat lovers and vegans alike! Did we mention this Instant Pot rigatoni soup is also keto-friendly meal?

Instant Pot Meatball Soup is the perfecty hearty soup you’ve been looking for this season.  It’s easy to make and loaded with rich flavor. Try it and let us know your thoughts!

 

Instant Pot meatball soup is a recipe I can almost guarantee will be on heavy rotation at our house over the next few months! 

With the weather getting even more chilly there’s nothing we love more than a cozy soup recipe on a winter night.  Instant Pot meatball soup is a family favorite in our house.  And, if you’re looking for other hearty soup recipes I highly recommend Instant Pot Broccoli Cheddar Soup or Instant Pot Tortellini Soup.  Both are pure comfort food! 

In less than 15 minutes, this meatballs soup is ready pipping hot and ready to serve.  Made with simple ingredients including Italian meatballs, kale or spinach, crushed tomotoes in a chicken or beef broth. 

As you’ll see below, we also include instructions on how you can make this for either the meat lover, vegan or keto-friendly folks in your family. 

For ease, I chose a store bought plant-based Italian style meatballs and added kale for some added heath benefits and flavor. 

Of course, this soup recipe is really delicious and can also be made with ground beef or ground turkey.  If you would prefer to make homemade meatballs as opposed to store bough, you can do so, as well.

 

 

MEATBALL SOUP RECIPE TIPS

When you are cooking the meatballs and onions, be sure to stir regularly to make sure the meatballs and veggies do not stick to the bottom of your Instant Pot.  Doing so will ensure you don’t get the ‘Burn’ notice when you pressure cook the recipe.  

Instant Pot meatball soup is really delicious and versatile.  Below, we are sharing thoughts on how to make this soup keto and vegan friendly.  Either option is so delicious! 

 

CAN I USE FROZEN MEATBALLS?

For this recipe I used pre-made, store bought plant-based Italian style meatballs, but you can use bagged ground beef or turkey meatballs that are either fresh or frozen, as well. 

If you are using frozen meatballs, you may find that it takes the Instant Pot longer to come to pressure since the ingredients are cold.

 

DO I HAVE TO USE RED WINE?

As you’ll note, this Instant Pot Meatball Soup recipe calls for red wine (it’s delicious!).  However, have to no fear, the red wine will cook off during the pressure cooking phase, but can add that extra bit of rich flavor to this soup recipe.  

If you prefer to omit you can certainly do so.  I have tried it without and it’s still very good.  

 

CAN I USE DIFFERENT PASTA? 

What is great about this Instant Pot Italian meatball soup is you can use any pasta of your choosing.  Pasta shells such as penne pasta, fettuccini, rigatoni and more are our favorites. 

When cooking pasta in your pressure cooker, be sure to follow the tip before for cooking time.  

 

TIPS FOR COOKING PASTA IN YOUR INSTANT POT

When cooking Instant Pot recipes with pasta feel free to choose any pasta shell you might prefer.  Regardless of which pasta you choose, be sure to follow the cooking times indicated on the box of your pasta choice.  Whatever the box says – cut it in half and subtract 2 minutes. 

For example, if the box says to cook pasta for 10 minutes, you will cut that in half (5) and subtract 2.  All together you would cook for 3 minutes.  

This Instant Pot soup recipe calls for a 5 minute cook time so be sure to choose a pasta that will not become overly soft for this amount of time.  

If for any reason you don’t feel as though your pasta is cooked enough, you can always place the lid back on your Instant Pot and pressure cook again for 0 minutes.  That should do the trick!  

 

 

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INGREDIENTS FOR THIS INSTANT POT MEATBALL SOUP

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Another amazing soup in the Instant Pot!  This rigatoni soup is packed with so much flavor, is easy dinner soup recipe and can be made for the meat lovers and vegans alike! Did we mention this Instant Pot rigatoni soup is also keto-friendly meal?

 

CAN I MAKE INSTANT POT MEATBALL SOUP IN ADVANCE?  

You most certainly can!  In fact, this Instant Pot soup recipes is one of our favorites to meal prep over the weekend and have on hand for any weeknight dinner.  You can choose to cook the soup without the pasta, if preferred, as well.  

Store in an airtight container in the refrigerator for 3-4 days.  

 

CAN I FREEZE MEATBALL SOUP? 

You most certain can!  

If you do in fact plan to freeze, allow the soup to cool.  Then, place in a double lined freezer bag or freezer safe container.  

We personally love to use Souper Cubes.  They are a 1-cup silicone freezing trays that make portioning the soup and reheating an absolute breeze.  Freeze for up to three months.  

Once you are ready to serve from the freezer, you can either thaw the soup in the refrigerator overnight, or place the frozen soup in a small saucepan over medium heat.  

 

WANT TO MAKE INSTANT POT MEATBALL SOUP VEGAN, PLANT-BASED OR KETO-FRIENDLY? 

If you are looking to make this soup recipe keto, vegan and/or plant-based friendly, simply replace the above ingredients as mentioned below. 

  • Meatballs: swap out your ground meatballs with a plant-based alternative like Beyond Meat or Pure Farmland meatballs.  This was our first time trying the Pure Farmland Italian style meatballs and I was really impressed.  They pack 14 grams of protein with each serving and had a great natural flavor. 
  • Pasta: The next time we make this delicious rigatoni meatball soup, I’d love to try replacing the pasta shells with a more keto-friendly option like cauliflower. 
  • Parmesan Cheese: Swap out the Parmesan cheese for a dairy-free option.  There are a number of good options at Whole Foods, Aldi and Target.  

 

Another amazing soup in the Instant Pot!  This rigatoni soup is packed with so much flavor, is easy dinner soup recipe and can be made for the meat lovers and vegans alike! Did we mention this Instant Pot rigatoni soup is also keto-friendly meal?

 

INSTRUCTIONS FOR MAKING INSTANT POT MEATBALL SOUP

  1. Turn your Instant Pot on and select the ‘Saute’ function.  
  2. Add 2 tablespoons of olive oil and meatballs and cook until slightly browned on each side.  NOTE: be sure to stir or move the meatballs regularly to ensure the meat does not stick to the bottom of your Instant Pot. 
  3. Once meatballs are mostly browned on each side, remove from the Instant Pot, place in a bowl and set aside.  
  4. Add onions and a pinch of salt and cook on ‘Saute’ high until onions are slightly softened, about 2 minutes.  Similar to the meatballs, be sure to stir the onions regularly to ensure the onions do not stick to the Instant Pot.  
  5. Add garlic and continue to cook for an additional 2 minutes with the onions.  
  6. Once onions and garlic are softened, press the ‘Cancel’ function to turn off the Instant Pot and reset the cooking function. 
  7. Add chicken broth, fire roasted red tomatoes, tomato paste, oregano, garlic pepper, pinch of salt, basil, Italian seasoning, meatballs, red wine and Rigatoni. 
  8. Secure the Instant Pot lip onto your Instant Pot and select the ‘Pressure Cook’ or ‘Manual’ mode and cook on high for 5 minutes.  The Instant Pot will take about 10 minutes to come to pressure before cooking time begins. 
  9. Once the timer beeps, pressure release naturally for 1 minute then quick release all remaining pressure.  
  10. Remove the Instant Pot lid and stir all ingredients. 
  11. Add kale and Parmesan cheese and continue to stir until kale is softened slightly and cheese is combined. 
  12. Serve and enjoy!  
  13. If you’re a cheese lover, top with some additional Parmesan cheese! Yummm! 

 

LOOKING FOR OTHER DELICIOUS INSTANT POT RECIPES?  HERE ARE JUST A FEW OF OUR FAVORITES: 

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Instant Pot Meatball Rigatoni Soup {Vegan & Keto-Friendly Options Included}

5 from 1 vote
SERVES/MAKES: 6 people
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients:

  • 4 tablespoons olive oil, broken into 2 parts (2 tablespoons each
  • 1 pound Italian style meatballs (about 12 meatballs total.  We used Pure Farmland Plant-Based Italian Style Meatballs)
  • 1 medium onion, chopped
  • 6 cups chicken broth (I like to use 3 cups low sodium and 3 cups regular) 
  • 1 tablespoon minced garlic
  • 1/4 cup red wine (optional)
  • 1 can fire roasted red tomatoes
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Pinch of salt
  • 4 cups Rigatoni pasta
  • 2 tablespoons tomato paste
  • 1/4 grated Parmesan cheese (optional)
  • 1/3 cup shredded Parmesan cheese (optional)
  • 3 large kale leaves (optional) 

Instructions:

  • Turn your Instant Pot on and select the 'Saute' function on high. 
  • Add 2 tablespoons of olive oil and meatballs and cook until slightly browned on each side.  NOTE: be sure to stir or move the meatballs regularly to ensure the meat does not stick to the bottom of your Instant Pot.
  • Once meatballs are mostly browned on each side, remove from the Instant Pot, place in a bowl and set aside. 
  • Add onions and a pinch of salt and cook on 'Saute' high until onions are slightly softened, about 2 minutes.  Similar to the meatballs, be sure to stir the onions regularly to ensure the onions do not stick to the Instant Pot.  
  • Add garlic and continue to cook for an additional 2 minutes with the onions.
  • Once onions and garlic are softened, press the 'Cancel' function to turn off the Instant Pot and reset the cooking function. 
  • Add chicken broth, roasted red tomatoes, tomato paste, oregano, garlic pepper, pinch of salt, basil, Italian seasoning, meatballs, red wine and Rigatoni. 
  • Secure the Instant Pot lip onto your Instant Pot and select the 'Pressure Cook' or 'Manual' mode and cook on high for 5 minutes.  The Instant Pot will take about 10 minutes to come to pressure before cooking time begins. 
  • Once the timer beeps, all it to naturally release the pressure for 1 minute then quick release all remaining pressure.
  • Remove the Instant Pot lid and still all ingredients. 
  • Add kale and Parmesan cheese and continue to stir until kale is softened slightly and cheese is combined. 
  • Serve and enjoy! 
  • If you're a cheese lover, top with some additional Parmesan cheese! Yummm!

Tips / Notes:

TIPS FOR MAKING RIGATONI SOUP

  1. When you are cooking the meatballs and onions, be sure to stir regularly to make sure the meatballs and veggies do not stick to the bottom of your Instant Pot.  Doing so will ensure you don't get the 'Burn' notice when you pressure cook the recipe.  
  2. This rigatoni soup option is really delicious and versatile.  Below, we are sharing thoughts on how to make this soup keto and vegan friendly.  Either option is so delicious! 
  3. For this recipe I used pre-made, store bought plant-based Italian style meatballs, but you can use bagged ground beef or turkey meatballs that are either fresh or frozen, as well. 
  4. If you are using frozen meatballs, you may find that it takes the Instant Pot longer to come to pressure since the ingredients are cold.
  5. You'll also find this soup is made with red wine (it's delicious!).  Have no fear!  The wine will cook off during the pressure cooking phase, but adds a bit of extra flavor to the dish.  I did try it without the red wine and it's still just as good.  Feel free to omit if you prefer. 

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  1. 5 stars
    I made this without the red wine and tomato paste (didn’t have either in the pantry), but the soup is fantastic! I did use the recommended plant based meatballs. I like more broth in my soup, so I will add more broth next time. The spices came together to form a most tantalizing flavor. This is definitely one of the best recipes for plant based soups that I have ever made. Thanks!