Instant Pot Meatball Minestrone


Soup, Chili & Stew
Instant Pot Meatball Minestrone

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    Hy-Vee frozen Italian-style meatballs don’t always need to be served over spaghetti. Instead, enjoy them in this delicious, easy-to-make soup.

    Recipe Tags

    Servings and Ingredients

    Serves 8
    3 tbsp. Gustare Vita olive oil
    1 (16-oz.) pkg. Hy-Vee Short Cuts mixed carrot and celery sticks, diagonally sliced 1/4 inch thick
    1 c. Hy-Vee Short Cuts chopped white onions
    2 tbsp. Hy-Vee Italian seasoning
    2 tsp. bottled minced garlic
    1 tsp. Hy-Vee salt
    1 tsp. Hy-Vee black pepper
    4 c. water
    4 c. Hy-Vee vegatable stock
    1 (16-oz.) pkg. Hy-Vee dried nine bean soup mix, rinsed
    2 tbsp. Hy-Vee tomato paste
    1 (14-oz.) pkg. Hy-Vee frozen Italian style meatballs
    5 c. Lacianto kale, trimmed and chopped
    1 (14-oz.) can Hy-Vee no salt added diced tomatoes, undrained
    4 tsp. fresh lemon juice, for serving
    Soirée shaved Parmesan cheese, for serving

    Things To Grab

    • 8-quart Instant Pot or pressure cooker
    • Ladle
    • Serving bowls


    1. Heat oil in an 8-quart Instant Pot or pressure cooker on SAUTÉ setting. When HOT displays, add carrots and celery, onions, Italian seasoning, garlic, salt and pepper. Cook, uncovered for 3 to 4 minutes or until onions are softened, stirring frequently. Turn off Instant Pot. Transfer vegetable mixture to a small bowl; set aside.

    2. Add water, vegetable stock, dried beans soup mix and tomato paste to Instant Pot. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 30 minutes. Allow pressure to release naturally for 20 minutes. Place towel over release valve; move to VENTING position (quick release) to release remaining pressure. Carefully remove lid, allowing steam to escape.

    3. Add meatballs and vegetable mixture to Instant Pot. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 5 minutes. Quick-release pressure; carefully remove lid.

    4. Stir in kale and undrained diced tomatoes. Cook, uncovered, on SAUTÉ setting for 10 to 12 minutes or until kale is tender, stirring occasionally.

    5. To serve, ladle soup in serving bowls. Drizzle each serving with 1/2 teaspoon lemon juice; sprinkle with Parmesan cheese.

    Nutrition facts


    424 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 32mg
    • Sodium: 1054mg
    • Total Carbohydrates: 62g
    • Protein: 26g

    Daily Values

    Iron 23%
    Calcium 10%
    Vitamin D 0%
    Potassium 26%