instant pot chicken meatball & root vegetable soup

Name: Instant Pot Chicken Meatball & Root Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: ## FOR THE MEATBALLS; 1 pound(s) ground chicken; 1/2 cup(s) bread crumbs; 2 egg whites; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 teaspoon(s) garlic powder; 1 teaspoon(s) onion powder; 1 tablespoon(s) fresh chopped parsley or 1 tsp. dried parsley flakes; ## FOR THE SOUP; 2 large carrots, thickly cut; 2 large parsnips, thickly cut; 1 stalk(s) celery, diced; 1 medium onion, quartered; 1 small sweet potato, peeled and diced; 3 medium 3 white potatoes, peeled and diced; 2 cup(s) v-8 vegetable juice; 1 box(es) (32 oz.) chicken broth; salt and pepper to taste; 1/4 cup(s) fresh, chopped parsley

13 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Sep 20, 2020

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!

Rate

prep time 15 Min

cook time 20 Min

method Pressure Cooker/Instant Pot

yield 6-8

Ingredients

FOR THE MEATBALLS
1 pound ground chicken
1/2 cup bread crumbs
2 egg whites
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon fresh chopped parsley or 1 tsp. dried parsley flakes
FOR THE SOUP
2 large carrots, thickly cut
2 large parsnips, thickly cut
1 stalk celery, diced
1 medium onion, quartered
1 small sweet potato, peeled and diced
3 medium 3 white potatoes, peeled and diced
2 cups v-8 vegetable juice
1 box (32 oz.) chicken broth
salt and pepper to taste
1/4 cup fresh, chopped parsley

How To Make instant pot chicken meatball & root vegetable soup

Step 1

Preheat oven to 350 degrees

Step 2

To make meatballs ahead of time: Mix all of the meatball ingredients together and throughly combine using your hands.
Step 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.
Step 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!
Step 5

Place carrots, onions and celery into the instant pot and pour in vegetable juice and chicken broth.
Step 6

Secure lid and set valve to sealing.
Step 7

Cook on high pressure for 10 minutes.
Step 8

Use quick release valve to vent then carefully open the lid.
Step 9

Add in the diced sweet and white potatoes, parsnips and meatballs.
Step 10

Close lid and cook on high pressure for 4 minutes.
Step 11

Use the quick release valve to release the pressure then carfully open the lid.
Step 12

Salt & pepper to taste and throw in 1/4 cup of fresh parsley.
Step 13

Ladle into bowls and serve!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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