Instant Pot Chicken Meatball & Root Vegetable Soup

1
Amy Herald

By
@Meave

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
20 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • FOR THE MEATBALLS

  • 1 lb
    ground chicken
  • 1/2 c
    bread crumbs
  • 2
    egg whites
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 Tbsp
    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 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

Step-by-Step

  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!

Printable Recipe Card




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