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Pressure Cooker Albondigas Soup in black bowl in front of pressure cooker

Instant Pot Albondigas Soup

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.

Course Soup
Cuisine Mexican
Keyword pressure cooker albondigas Soup recipe
Prep Time 30 minutes
Cook Time 20 minutes
Time to Pressure 10 minutes
Servings 8
Calories 498 kcal
Author Sandy Clifton

Ingredients

Meatball Mixture

  • 1 Egg
  • 1 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Cumin
  • 1/4 tsp Cayenne Pepper
  • 2 tsp Oregano
  • 1 lb Ground Beef, Turkey, Sausage, or a combination of any two
  • 1 Tbsp Chopped Cilantro Leaves
  • 3 Tbsp Fresh Spearmint Leaves, chopped fine
  • 1/2 cup Cooked Rice, al dente (or par boiled rice)

Soup

  • 2 Tbsp Olive Oil
  • 1 lg Onion, chopped
  • 1/4 cup Celery, diced
  • 4 cloves Garlic, minced fine
  • 1 (14 oz can) Diced Tomatoes, with juice (undrained)
  • 6 cups Chicken or Beef Broth, low sodium
  • 1 cup Water
  • 2 med Carrots, chopped
  • 1 lg Potato, peeled & cubed
  • 1 Bay Leaf
  • 1 tsp Cumin
  • 2 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 sm Zucchini, diced
  • 1 cup Corn Kernels (frozen is fine), optional
  • 1 (15 oz) can Cut Green Beans, drained

Garnish

  • Cilantro, Sour Cream, Avocado, or whatever you like!

Instructions

Make the Meatball Mixture

  1. Whisk the egg in a mixing bowl, then add the garlic powder, onion powder, salt, pepper, cumin, cayenne pepper, and oregano. Mix well.

  2. Add the meat, cilantro leaves, spearmint leaves, and rice. Mix together until well combined. Set aside.

Make the Soup

  1. Turn on the Sauté setting. When hot, add the oil.

  2. Sauté the onion and celery until softened.

  3. Add the garlic, stirring constantly, and cook about 20-30 seconds.

  4. Add the can of diced tomatoes and stir.

  5. Add the broth, water, carrots, potato, bay leaf, cumin, oregano, salt, and pepper. Bring to a simmer/low boil.

  6. Using the 1 Tbsp scoop or spoon, scoop out one meatball at a time and gently add them to the simmering soup.

  7. After all of the meatballs are in the soup, close the lid and seal it.

  8. 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.

  9. 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.

  10. When the pin in the lid drops back down, open the lid and very carefully stir the soup.

  11. Add the zucchini, corn, and green beans. Let the residual heat soften the vegetables before serving.

Recipe Notes

Calories will vary by the type of meat you use, and if you swap out veggies, etc.

Serving size is 2 cups.