Last Updated on January 17, 2025 by Kimberly Stroh

Looking for a comforting and easy dinner that’s packed with flavor? This Instant Pot Cheesy Meatball Soup is the perfect dinnertime solution! With hearty homemade meatballs, creamy cheddar cheese, and a mix of wholesome vegetables like corn, potato, celery, carrot, and yellow onion, this soup is both satisfying and nourishing.

The Instant Pot brings everything together in a fraction of the time, making it an ideal weeknight meal that the whole family will love. Whether you’re craving something warm and cheesy or simply need a quick dinner option, this soup delivers on taste and convenience!

Why We Love This Dinner Recipe

There’s nothing better than warming up with a bowl of soup. I love making this soup in the fall and winter. It’s a one-bowl dinner that the whole family loves. It’s creamy and rich. The Instant Pot’s pressure cooking feature dramatically reduces cooking time compared to traditional stovetop methods. What would take hours on the stove can often be done in minutes.

Plus, the meat and spices have a chance to infuse deeper into the broth due to the high-pressure cooking process. If you haven’t made soup in the Instant Pot yet, this is the perfect recipe to turn you into a big fan.

What To Serve With Instant Pot Cheesy Meatball Soup

This is such a hearty soup that you don’t need to make fancy side dishes. A crusty French Bread is always perfect with soup (who can resist dipping?) or consider serving the soup in a bread bowl. Soups feel so fancy when they’re served in a bread bowl. A simple side salad is also an amazing addition! Keep it light with a salad and add some bread. It’s just a casual dinner that’s comforting.

How To Store Leftovers

Transfer the leftover soup to an airtight food storage container. Keep the soup in the refrigerator. For the best freshness, enjoy the soup within 4-5 days of making it. I like to reheat my soup in the microwave, on high, for 2-3 minutes. Just stir the soup and check that it’s reheated. I absolutely love my microwaveable soup mug for reheating.

How To Freeze Cheesy Meatball Soup

Cheesy Meatball Soup can be frozen for up to three months. Place the soup in an airtight food storage container or a freezer bag to lay flat. Store the soup in the back of the freezer where temperatures are more stable. Let it thaw in the refrigerator overnight before reheating again. Reheat over the stovetop or in the microwave.

Instant Pot Tips For Beginners

1. Always Check the Sealing Ring

Before using your Instant Pot, make sure the silicone sealing ring is properly in place. It ensures a tight seal, which is crucial for pressure cooking. If the ring is not securely seated, steam can escape, and the pot won’t reach the required pressure. It’s also a good idea to regularly clean and inspect the ring to prevent odors or residue buildup.

2. Use the Right Amount of Liquid

The Instant Pot relies on steam to build pressure, so always add enough liquid. Follow this recipe exactly and you’ll be fine!

3. Don’t Overfill the Pot

The Instant Pot should never be filled past the 2/3 mark (or 1/2 mark for foods that expand like rice or beans). Overfilling can interfere with proper pressure cooking and may result in unevenly cooked food or a safety issue.

4. Use the Right Setting

The Instant Pot has different settings for different types of cooking (Pressure Cook, Sauté, Steam, Slow Cook, etc.). Follow the recipe settings, which are different for the meat vs. potatoes and you will be fine.

5. Quick Release vs. Natural Release

After the cooking time is complete, the Instant Pot will take some time to release the pressure. Quick release (turning the valve to venting) releases pressure immediately, which is great for delicate foods like vegetables or seafood. Natural release (letting the pressure come down slowly on its own) is better for meats or dishes that you want to continue cooking in the residual heat. Follow the recipe instructions below.

If you love your Instant Pot as much as I love mine, try these other great Instant Pot recipes: Instant Pot Gumbo, Instant Pot Pork Carnitas, and Instant Pot Taco Pasta. Those are all great dinner recipes!

Instant Pot Cheesy Meatball Soup Ingredients:

• Frozen Corn: Any brand of frozen corn will do.
• Potato: Russet potato is what I used, but a red potato adds a nice texture too.
• Celery
• Carrot
• Yellow Onion
• Beef Broth: This adds flavor.
• Ground Beef: Use lean ground beef (at least 80% lean)
• Oats: These act as a binding agent for your meatballs.
• Egg: This is another binding agent for the meatballs.
• Salt
• Tabasco Sauce
• Cheddar Cheese
• Heavy Whipping Cream: This finishes the soup with a creamy texture.

Recipe Substitutions

There are a few easy substitutions that you can make to the soup. The meatballs are easy to change, as desired. Add hot Italian sausage to the meatballs if you want some heat. Substitute ground chicken instead of ground beef if you don’t want to use red meat. Lastly, white jack cheese is another great substitute if you prefer the flavor over cheddar.

How To Make Cheesy Meatball Soup In The Instant Pot

Turn on the saute mode on the pressure cooker. Saute the veggies for 4-5 minutes.

Add in the beef broth. In in mixing bowl, combine ground beef, oats, egg, salt, and Tabasco sauce. Form into one-inch meatballs.

Add the meatballs to the veggies and beef broth in the Instant Pot.

Put the lid on the Instant Pot and turn the pressure valve to sealed. Set for a high-pressure cooking time of 10 minutes. Do a quick pressure release and then stir in cheese and heavy cream.

When the cheese has melted, serve. Serve with crusty white bread and a salad, for a complete meal.