Instant Pot Albondigas Soup Recipe

Why I Love This Recipe

Instant Pot Albondigas Soup is a comforting, flavorful dish that combines tender, herbaceous meatballs with a hearty vegetable-packed broth. It’s a one-pot wonder perfect for busy nights, offering the vibrant, authentic flavors of Mexican cuisine with minimal effort. The Instant Pot makes this traditionally long-cooking soup fast and easy without sacrificing any depth of flavor.

Instant Pot Albondigas Soup

A hearty and delicious Mexican meatball soup made quick and easy in the Instant Pot. With tender meatballs, vibrant herbs, and a savory vegetable-laden broth, it’s a meal the whole family will love.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Time to Pressure: 10 minutes
• Total Time: ~1 hour
• Servings: 8
• Calories: ~498 kcal per serving (varies based on ingredients)

Ingredients

For the Meatball Mixture:

• 1 egg
• 1 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 2 tsp dried oregano
• 1 lb ground beef, turkey, sausage, or a combination of any two
• 1 Tbsp fresh cilantro, chopped
• 3 Tbsp fresh spearmint leaves, finely chopped
• 1/2 cup cooked rice (al dente) or parboiled rice

For the Soup:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1/4 cup celery, diced
• 4 cloves garlic, minced
• 1 (14 oz) can diced tomatoes with juice (undrained)
• 6 cups chicken or beef broth (low sodium)
• 1 cup water
• 2 medium carrots, chopped
• 1 large potato, peeled and cubed
• 1 bay leaf
• 1 tsp cumin
• 2 tsp oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 small zucchini, diced
• 1 cup corn kernels (frozen or fresh), optional
• 1 (15 oz) can cut green beans, drained

Optional Garnishes:

• Chopped fresh cilantro
• Sour cream
• Sliced avocado
• Lime wedges

Instructions

Step 1: Make the Meatball Mixture

1. In a mixing bowl, whisk the egg. Add garlic powder, onion powder, salt, pepper, cumin, cayenne, and oregano. Mix well.
2. Add the ground meat, cilantro, spearmint, and rice to the bowl. Mix gently but thoroughly until well combined. Avoid overworking the mixture.
3. Set aside while preparing the soup.

Step 2: Make the Soup

1. Turn on the Sauté setting on your Instant Pot. When hot, add the olive oil.
2. Sauté the onion and celery until softened (about 3-5 minutes).
3. Add minced garlic and stir constantly for 20-30 seconds, being careful not to burn it.
4. Stir in the diced tomatoes (with their juice).
5. Add the broth, water, carrots, potatoes, bay leaf, cumin, oregano, salt, and pepper. Bring the soup to a simmer or low boil.

Step 3: Add Meatballs

1. Using a tablespoon scoop or spoon, shape the meat mixture into small meatballs (about 1-inch in diameter). Gently place them one by one into the simmering soup.
2. Once all the meatballs are added, turn off the Sauté setting.

Step 4: Pressure Cook

1. Secure the Instant Pot lid and set the vent to “Sealing.”
2. Select Pressure Cook (or Manual) on High Pressure for 4 minutes. The pot will take ~10 minutes to come to pressure.
3. Once the cook cycle is complete, carefully perform a Quick Release by turning the steam release knob to “Venting.” If broth spurts out, release in short bursts.

Step 5: Add Final Vegetables

1. Open the lid and carefully stir the soup. Add the zucchini, corn, and green beans. The residual heat will cook these vegetables to perfection in a few minutes.
2. Taste and adjust seasoning if needed (additional salt, pepper, or a splash of lime juice).

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with your choice of fresh cilantro, sour cream, avocado slices, or a wedge of lime.

Tips & Tricks

1. Use Fresh Herbs: The spearmint and cilantro in the meatballs add a unique and bright flavor that makes this dish authentic. Don’t skip them!
2. Choose the Right Meat: A combination of beef and pork sausage provides a balance of flavor and tenderness, but turkey is a leaner option if preferred.
3. Control the Spice: Adjust the cayenne and black pepper based on your heat tolerance.
4. Rice Options: Leftover rice works perfectly, but be sure it’s cooked al dente to avoid mushy meatballs.

FAQs

1. Can I make this soup ahead of time?
Yes! Albondigas soup tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently on the stove or in the microwave.

2. Can I freeze Albondigas Soup?
Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Defrost overnight in the fridge and reheat before serving.

3. Can I use fresh vegetables instead of canned or frozen?
Yes, you can use fresh green beans and corn. Add them during the final step so they cook to the perfect texture.

4. What if I don’t have an Instant Pot?
This recipe can be adapted for stovetop cooking. Simmer the soup gently on the stove until the meatballs and vegetables are cooked through (about 20-25 minutes).

Storage and Reheating

Refrigerator:

Store leftover soup in an airtight container for up to 4 days.

Freezer:

Freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Reheat on the stovetop over medium heat or in the microwave until warmed through. Stir occasionally to ensure even heating.

This Instant Pot Albondigas Soup is a satisfying, easy-to-make dish that’s packed with authentic flavors. Whether you’re enjoying it fresh or reheating leftovers, every bite is comforting and delicious