Instant Pot Meatball + Veggie Soup

Fall is here, and soups are IN! I love this soup because not only is it healthy and EASY to make, but it will keep your stomach full, and the combination of spices it offers are FULL of delicious flavor. Have it with a warm slice of artisan bread, and you won't regret it. 



20 oz./30 meatballs. We get the ones already cooked, but frozen

1 onion, diced

4 cloves garlic, crushed

1/2 tsp. paprika

1 tsp. Italian seasoning

1/2 tsp. red pepper flakes

1 tsp. salt

6 cups of chicken broth

2 cups 1% milk

4 oz. cream cheese, shred into small pieces *this is optional!

3 handfuls of kale (don't be scared... I promise you'll love it)

8 red potatoes, quartered

1/3 cup parmesan cheese to top when soup is hot!


1. Easiest instructions ever. Add all ingredients together in Instant Pot. Stir. Set to "soup" for 30 minutes on normal pressure, and let it naturally release the steam once it's done. BOOM. Dinner is served. Top with parmesan cheese and enjoy while warm. 

*We always freeze the extras for those busy nights and it freezes well!