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+ servings

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

Course Main Course, Soup
Cuisine American
Keyword Instant Pot, Meatballs, Rigatoni, Soup
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people
Calories 519kcal


  • 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) 


  • 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!



  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. 


Calories: 519kcal | Carbohydrates: 41g | Protein: 23g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 1155mg | Potassium: 738mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3260IU | Vitamin C: 55mg | Calcium: 193mg | Iron: 3mg