instant pot chicken meatball & root vegetable soup

a recipe by
Amy H.
Detroit, MI

I got inspired by all the Fall Flavors as the final harvest season begins but we're laying off the red meat so much, so I made this soup to celebbrate the Fall!

serves 6-8
prep time 15 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot chicken meatball & root vegetable soup

  • 1 lb
    ground chicken
  • 1/2 c
    bread crumbs
  • 2
    egg whites
  • 1 tsp
  • 1/4 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 Tbsp
    fresh chopped parsley or 1 tsp. dried parsley flakes
  • 2 lg
    carrots, thickly cut
  • 2 lg
    parsnips, thickly cut
  • 1 stalk
    celery, diced
  • 1 md
    onion, quartered
  • 1 sm
    sweet potato, peeled and diced
  • 3 md
    3 white potatoes, peeled and diced
  • 2 c
    v-8 vegetable juice
  • 1 box
    (32 oz.) chicken broth
  • salt and pepper to taste
  • 1/4 c
    fresh, chopped parsley

How To Make instant pot chicken meatball & root vegetable soup

  • 1
    Preheat oven to 350 degrees
  • 2
    To make meatballs ahead of time: Mix all of the meatball ingredients together and throughly combine using your hands.
  • 3
    Place each meatball onto a parchment lined baking sheet. Bake in oven for 15-20 minutes. Set aside and refrigerate until ready to use.
  • 4
    TIP: You can cook and freeze these meatballs by placing them on a parchment or freezer paper lined pan after baking and put them into the freezer. When frozen solid, place them in a sealed zip lock bag and use as needed. Will keep 2-3 months in the freezer!
  • 5
    Place carrots, onions and celery into the instant pot and pour in vegetable juice and chicken broth.
  • 6
    Secure lid and set valve to sealing.
  • 7
    Cook on high pressure for 10 minutes.
  • 8
    Use quick release valve to vent then carefully open the lid.
  • 9
    Add in the diced sweet and white potatoes, parsnips and meatballs.
  • 10
    Close lid and cook on high pressure for 4 minutes.
  • 11
    Use the quick release valve to release the pressure then carfully open the lid.
  • 12
    Salt & pepper to taste and throw in 1/4 cup of fresh parsley.
  • 13
    Ladle into bowls and serve!