Instant Pot Meatball Tortellini Soup
This Instant Pot Meatball Tortellini soup is the perfect comfort food for a chilly day. It’s easy to make and can be on the dinner table in less than 30 minutes. Plus, it’s hearty and delicious—perfect for satisfying your appetite.
My entire family loves this recipe and yours will too!
If you’re making homemade meatballs, you’ll want to start preparing those while your carrots and celery are cooking. You can also use frozen meatballs if desired.
Add all ingredients to the pressure cooker, except the spinach. Once the timer is up, add the spinach and sprinkle with parmesan cheese.
Instant Pot Meatball Tortellini Soup
Ingredients
- 1 pound ground beef
- 1/4 cup parmesan cheese
- 1 egg
- 1 tsp parsley
- olive oil
- 2 carrots chopped
- 2 celery stalks chopped
- 1 package three cheese tortellini
- 3 cups chicken broth
- 1 cup baby spinach
Directions
- Make the meatballs first by combining the ground beef, parmesan cheese, egg, and parsley. Aim for meatballs that are 1-1.5 inch thick.
- Coat the bottom of the Instant Pot with olive oil and select the Saute setting. Cook the carrots and celery for 2-3 minutes.
- Add in the meatballs, tortellini, chicken broth, and a little salt and pepper.
- Select the Pressure Cook setting and cook for 5 minutes on high pressure.
- When time is up, let it Natural Release for 5 minutes. Then Quick Release until pressure is gone.
- Stir in the spinach right away.
- Sprinkle with parmesan cheese and serve.
You will love the delicious flavors in this Instant Pot Meatball Tortellini Soup. Made with meatballs, tortellini, and vegetables in a savory broth, this will definitely be a recipe to add to your dinner rotation.
Related posts: