Instant Pot Albondigas Soup is a delicious Mexican meatball soup. The meatballs are very flavorful and bright with herbs, and the broth is savory and full of vegetables.
Whisk the egg in a mixing bowl, then add the garlic powder, onion powder, salt, pepper, cumin, cayenne pepper, and oregano. Mix well.
Add the meat, cilantro leaves, spearmint leaves, and rice. Mix together until well combined. Set aside.
Turn on the Sauté setting. When hot, add the oil.
Sauté the onion and celery until softened.
Add the garlic, stirring constantly, and cook about 20-30 seconds.
Add the can of diced tomatoes and stir.
Add the broth, water, carrots, potato, bay leaf, cumin, oregano, salt, and pepper. Bring to a simmer/low boil.
Using the 1 Tbsp scoop or spoon, scoop out one meatball at a time and gently add them to the simmering soup.
After all of the meatballs are in the soup, close the lid and seal it.
Turn off the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure. Watch it to be sure no broth spurts out with the steam. If it does, close the vent and release in bursts.
When the pin in the lid drops back down, open the lid and very carefully stir the soup.
Add the zucchini, corn, and green beans. Let the residual heat soften the vegetables before serving.
Calories will vary by the type of meat you use, and if you swap out veggies, etc.
Serving size is 2 cups.