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.
- 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
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 teaspoon Italian Seasoning
- 32 oz beef broth
Combine everything in the Instant pot.
Stir to combine.
Add the lid, set the valve to sealing.
Cook on high pressure for 8 min.
Do a quick release to release the pressure from the instant pot by moving the valve from the sealing position to the venting position.
Stir and serve immediately while warm. Enjoy!
*I used frozen meatballs for this recipe but you can use homemade meatballs as well.
*Refrigerate the leftovers in an airtight container for up to 5-7 days.
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