Making albondigas soup in the Instant Pot is SO easy–it’s full of flavor and makes a hearty meal!
This Instant Pot albondigas soup, or Mexican meatball soup, is one you’ll want to make again and again!
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Do you love Mexican food? We love Mexican-inspired meals around here–even if they aren’t always the most authentic.
Especially when it’s a favorite recipe that can be made in the Instant Pot! Really, this appliance is such a life-saver on busy days.
That’s why I know you’re going to love this albondigas soup (or Mexican meatball soup) that’s made in the Instant Pot! It is incredibly delicious and hearty, and a dish you’ll definitely want to add to your meal plan.
What is Albondigas Soup?
From what I’ve read, albondigas soup is one of those meals that is made differently in different families.
Some people add a lot of veggies to their soup, some add rice, some use pasta, and even the meatballs are different in various recipes. There is a pretty wide variety when it comes to traditional albondigas soup recipes!
Because I know you don’t have all day to spend in the kitchen, I kept this recipe pretty simple. It’s adapted from a recipe from Add Salt and Serve, and I’m not exaggerating when I say it’s really good!
To keep the preparation easy, this recipe calls for frozen meatballs. I had some of my homemade baked meatballs in the freezer, so that’s what I used, but you can totally use a bag from the grocery store.
It’s one of my favorite Instant Pot frozen meatballs recipes!
Looking for an Italian meatball soup? Grab the recipe for my Instant Pot Italian Wedding Soup!
How to Make Albondigas Soup in the Instant Pot
This is what I consider a “dump and start” recipe. You simply add everything to the Instant Pot and then cook!
So you’ll add some onions, bell peppers, garlic, and frozen meatballs to the insert pot.
Next, pour in some beef broth, salsa, chili powder, cumin, and pasta.
Close the lid and set the vent to the sealed position. Cook at high pressure for 4 minutes. After the cook time is complete, allow a 10 minute natural release, followed by a quick release of remaining pressure.
Last, simply add any toppings you prefer. I love shredded cheese and fresh cilantro. You could also add sour cream, sliced avocado, or tortilla chips!Are you new to pressure cooking? Get a free 3-day video course for beginners here!
Notes and Adaptations for Making Instant Pot Mexican Meatball Soup
- I used homemade meatballs that had been frozen. You can definitely use frozen meatballs from the grocery store. The main thing is to make sure you’re using good-quality, fully-cooked meatballs.
- If you want to add extra veggies, feel free! Sliced carrots, diced potatoes, corn, or whatever you prefer.
- For the salsa, I recommend using “fresh” salsa, not jarred salsa. I buy a 16-oz container from the refrigerated section of the grocery store. Choose whatever spice level you prefer.
- I used ditalini pasta because that’s what I had on hand, and it’s a great bite-size pasta for soup. You could also use elbow macaroni, small shell pasta, or farfalle. If using a different shape of pasta, you may need to adjust the cook time. Take the cook time on the box, divide it in half, and subtract one minute to get your cook time.
- Instant Pot (I have the DUO60 model and love it) or other electric pressure cooker.
- 1/2 large onion, diced
- 1 bell pepper, chopped
- 2 tsp minced garlic
- 1 lb frozen, fully-cooked meatballs
- 32-oz beef broth
- 16-oz salsa
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 3/4 cup uncooked ditalini pasta
- Optional: shredded cheese and fresh cilantro for garnish
- In the insert pot of an Instant Pot, add onions, bell peppers, garlic, and frozen meatballs.
- Pour in beef broth, salsa, chili powder, and cumin. Stir in ditalini pasta.
- Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.
- Once the cook time is complete, allow a 10 minute natural release, followed by a quick release of remaining pressure.
had been frozen. You can definitely use frozen meatballs from the
grocery store. The main thing is to make sure you’re using fully-cooked
16-oz container from the refrigerated section of the grocery store.
Choose whatever spice level you prefer.
Did you make it and love it? I appreciate your 5-Star review!
I love to see recipes come to life in the wild! Snap a photo and tag me on Instagram @marginmakingmom and use #marginmakingmom so I can see your creation!
Adapted from Add Salt and Serve
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Amount Per Serving: Calories: 364Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 55mgSodium: 1675mgCarbohydrates: 31gFiber: 5gSugar: 7gProtein: 18g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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