I fell in love with this Instant Pot dump and go meatball soup after one taste. It is by far one of the best budget-friendly dinner recipes you can make that is also a freezer meal recipe.
So even if you aren’t needing to make this recipe quite yet, make sure you save it to make it either during your mad dash for meal prep, or when you’re at the end of the month and nothing sounds good. Believe me, we’ve all had those days and it’s not fun. But, with this easy dump and go recipe, even when you aren’t feeling like making dinner, you can throw everything into your Instant Pot with little to no preparation and enjoy a fantastic meal.
Recipe Ingredient Notes
To make our Instant Pot dump and go meatball soup, you need the following ingredients:
- Extra virgin olive oil
- Butter
- Onion
- Garlic cloves
- Beef broth
- Tomato paste
- Carrots
- Celery
- Ranch dressing mix
- Crushed tomatoes
- Frozen meatballs
- Shredded mozzarella cheese
- Green onion
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Dump and Go Meatball Soup Recipe
- Plug in your Instant Pot and press SAUTE button. Once pot heats up, add oil and butter.
- Add diced onion and cook for 2-3 minutes until onions are translucent. Add in garlic and saute for 30 seconds more.
- Add beef broth then stir in tomato paste, carrots, celery, and ranch seasoning.
- Now add frozen meatballs and top with crushed tomatoes.
- Close and lock the lid.
- Press PRESSURE COOK button and set a timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.
- Once the cook time is complete, do a QUICK RELEASE of the pressure by turning the knob to VENTING.
- Portion soup into serving bowls and enjoy!
Recipe Notes
There was one Thanksgiving where someone was going to make garlic mashed potatoes in the slow cooker and the recipe called for 3 cloves of garlic. So, they pulled out 3 HEADS of garlic to use instead. Needless to say, I saved her from embarrassment, and us from stinky breath. All that to say, if you haven’t worked with garlic much, it can be a little bit of a hassle to peel and chop up. So, take a look at Jessica Gavin’s blog on how to peel and mince garlic to save yourself a little time in the long run.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Beef Lasagna Soup
- Beef Minestrone Soup
- Beef Stroganoff Soup
- Cabbage Roll Soup
- Cheeseburger Soup
- Cheesy Ham and Potato Soup
- Creamy Ground Beef and Macaroni Tomato Soup
- Disneyland’s Loaded Potato Soup
- Ham and Bean Soup
- Lasagna Soup
Dump and Go Meatball Soup Recipe
Video
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 1 onion, diced
- 6 garlic cloves, minced
- 4 cups beef broth
- 3 Tablespoons tomato paste
- 4 large carrots, diced
- 6 celery stalks, diced
- 1 ounce packet dry ranch dressing mix
- 29 ounces canned crushed tomatoes, 2 (14.5ounce cans)
- 32 ounces frozen meatballs
- shredded Mozzarella cheese or parmesan cheese, optional garnish
- thinly sliced green onions, optional garnish
Instructions
- Plug in your Instant Pot and press SAUTE button. Once pot heats up, add oil and butter.
- Add diced onion and cook for 2-3 minutes until onions are translucent. Add in garlic and saute for 30 seconds more.
- Add beef broth then stir in tomato paste, carrots, celery, and ranch seasoning.
- Now add frozen meatballs and top with crushed tomatoes.
- Close and lock the lid.
- Press PRESSURE COOK button and set a timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.
- Once the cook time is complete, do a QUICK RELEASE of the pressure by turning the knob to VENTING.
- Portion soup into serving bowls and enjoy!
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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