Instant Pot Meatball Stew
Instant Pot Meatball Stew Recipe is simple and delicious. Ready in just minutes, Meatball Stew Instant Pot Recipe is the perfect weeknight dinner idea.
Servings: 6
Cost: $12.44, $2.07 per Serving
Ingredients
- 1.5 lbs frozen meatballs
- 1 medium onion chopped
- 3 celery ribs sliced
- 3 carrots peeled and cut into large pieces.
- 3 Russet potatoes peeled and diced
- 2 tsp minced garlic
- 6 oz can tomato paste
- 3 Tablespoons Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- 1 teaspoon Italian Seasoning
- 32 oz beef broth
Instructions
- Place the frozen meatballs, onion, celery, carrots, potatoes, minced garlic, tomato paste, Worcestershire sauce, salt, pepper, Italian seasoning, and beef broth into the Instant Pot.
- Stir well to combine, making sure the tomato paste is mixed into the broth.
- Secure the lid and set the pressure release valve to the Sealing position.
- Cook on High Pressure for 8 minutes.
- When the cook time is complete, carefully perform a quick release by moving the valve to the Venting position.
- Once the pressure pin drops, remove the lid and stir the soup well.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve warm and enjoy!
Notes
- Frozen fully cooked meatballs work best, but homemade cooked meatballs can be substituted.
- Refrigerate leftovers in an airtight container for 5-7 days.
- This soup also freezes well for up to 3 months. Let it cool completely before transferring it to freezer-safe containers.
- If using homemade raw meatballs, brown them first before adding them to the Instant Pot for the best flavor and texture.
Nutrition
Calories: 446kcal | Carbohydrates: 32g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 1156mg | Potassium: 1347mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5559IU | Vitamin C: 18mg | Calcium: 81mg | Iron: 4mg
