Vegan Instant Pot Meatball Soup

This delicious vegan Instant Pot meatball soup is hearty and very easy to make with frozen meat-free meatballs. You can have this Italian-style veggie meatball soup on the table in just 40 minutes!

Even though I'm a fan of cooking from scratch with wholesome ingredients, there are times when shop-bought plant-based stuff really comes in handy.

This vegan Instant Pot meatball soup is the perfect thing to cook when you have a pack of frozen meat-free meatballs in the freezer, and you're not sure what to do with them.

Soups and stews are super versatile and so easy to make in the Instant Pot. You can easily adapt this vegan meatball soup to incorporate various veggies you have in the fridge and have dinner ready without having to go to the shops.

Why you'll love this vegan Instant Pot meatball soup

• It's quick to make. You don't have to thaw the meatballs to make this soup - they cook perfectly in the Instant Pot straight from frozen.
• It's extra flavourful. If you like Italian-style soups that are garlicky and herby at the same time, this vegan meatball soup should be right up your alley.
• It's great for meal prep. This soup tastes even better the next day because the flavours have time to develop more, which makes it great for meal prep.

Ingredients and substitutions

Olive oil - If you don't want to cook with oil, you can sauté the veggies in some vegetable stock or even water instead.

Onion, carrot and celery - These veggies form the base of the soup and they infuse it with loads of flavour.

Garlic - You'll get the best flavour by using freshly chopped garlic, but if you don't have any, frozen or jarred garlic would also do.

Italian herbs - Use as much Italian herbs as you want here. If you don't have an Italian seasoning mix, half a teaspoon each oregano and basil is another idea.

Potatoes - If you want your potatoes to keep their shape in the Instant Pot, use a waxy type instead of super starchy.

Plant-based meatballs - I used a pack of frozen vegan meatballs from Green Cuisine to make this soup, but you can use your favourites.

You can also make the soup with fresh vegan meatballs, but you may need to reduce the cooking time by 2-3 minutes because they cook much quicker and may disintegrate in the Instant Pot.

How to make Instant Pot meatball soup with frozen meatballs

Turn your Instant Pot on "Sauté" and heat the olive oil. Add the onion, carrot and celery and saute for 2-3 minutes until slightly softened.

Add the garlic and Italian herbs mix and continue to cook for another minute.

Stir in the passata, then turn off the "Sauté" function. Add the potatoes and vegetable stock and stir to combine.

Place the frozen meatballs on top, pushing them down gently into the liquid. Don't stir anymore at this point.

Put the lid on the Instant Pot and set it to "High Pressure" for 7 minutes. Once finished, allow the pressure to release naturally for 5 minutes, then release the remaining pressure by turning the valve to "Venting".

Stir in the fresh parsley, adjust the seasoning and serve on its own or with your favourite crusty bread.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days.
• Store the soup in an airtight container and reheat it on the stovetop or in the microwave
• This vegan meatball soup freezes well for up to 3 months, which makes it a great choice for meal prep.

Recipe notes and tips

• Add any fresh or frozen veggies you want to this soup to make it more hearty and nutritious.
• The soup is hearty enough on its own, but it also goes great with some crusty bread.
• Add some red chilli flakes if you want to give this soup a bit of a kick.

If you liked this vegan Instant Pot meatball soup, you might also like some of my other easy vegan soup recipes:

• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
• Creamy Oyster Mushroom Soup
• Easy Vegan Potato Soup
• Easy Mexican Bean Soup
• Easy Pinto Bean Soup

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