Instant Pot Italian Wedding Soup–a quick and easy version of a popular soup. A flavorful brothy soup with orzo and meatballs.
Instant Pot Italian Wedding Soup
After looking over several different recipes for Italian wedding soup I decided that my best bet was to make this as simple and easy as possible. I know that’s how I like most of my recipes to be. And I’m sure you’re the same. So I decided to go with frozen meatballs instead of making them from scratch.
I usually buy my frozen meatballs in a big bag from Costco. They are Italian style meatballs and are tasty and inexpensive.
I went with orzo for the pasta choice in this soup. I know others have used couscous, stars or acini de pepe. I usually have a few cups of orzo hanging in my pantry so that’s what I chose. Plus I like the shape and size of it for this soup. It’s not overbearing (like penne would be) but not so small either (couscous).
My family and I enjoyed this soup very much and I will be making it often. I bet you’ll like it too!
More Instant Pot soup recipes you’ll love…
What Pressure Cooker Did You Use?
To make Instant Pot Italian Wedding Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
A quick and easy version of a popular soup. A flavorful brothy soup with orzo and meatballs.
- 1 Tbsp olive oil
- 1 small or medium yellow onion, diced
- 2 medium carrots, cut into ½ inch rounds
- 2 ribs of celery, cut into ½ inch pieces
- 1 pound frozen Italian-style meatballs
- 3 ½ cups low sodium chicken broth
- 2 cups low sodium beef broth
- 2 tsp dried basil
- 1 tsp garlic powder
- 2 Tbsp onion soup mix
- 1 Tbsp ketchup
- ¼ tsp dried thyme
- ¾ cup uncooked orzo pasta
- Optional: 2 cups chopped spinach or kale
- Saute onion. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in your onion and saute for about 5 minutes.
- Add ingredients. Add in carrots, celery, meatballs, chicken broth, beef broth, basil, garlic powder, onion soup mix, ketchup and thyme.
- Pressure cook. Cover your pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 10 minutes (if you don’t have a soup button use the manual/pressure cook button). Allow the pressure to release naturally for 5 minutes and then move the valve to venting.
- Pasta. There are three ways you can cook the orzo pasta. Way 1–Pressure cook: Open the pot after the pressure is released and add in the uncooked pasta. Then replace the lid and move valve to sealing and set the manual/pressure cook button to 0 (zero) minutes. The pot will come to pressure fairly quickly because the broth is super hot. Then allow the pressure to release naturally for 2-3 minutes and then move the valve to venting. Way 2–Saute setting. Add the pasta into the pot after the soup has pressure cooked and turn the pot to the saute setting. The pasta will cook in about 10 minutes. Stir often so it doesn’t stick to the bottom of the pot. Way 3–Boil on stove. Bring water to boil on the stove. Add the orzo pasta. Boil on medium high heat for about 10 minutes, or until pasta is tender.
- Serve. Add in the spinach or kale, if desired. Ladle the soup into bowls and enjoy.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in the 8 quart or the 3 quart with no changes. This recipe can easily be doubled. Use the same cooking time.
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.