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meatball stew in the instant pot

(1 rating)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

This stew turned out to be delicious. I wanted to quickly put together a meal that would be ready to eat in a short time. The meatballs were fully cooked. The vegetables were cut in chunks or larger pieces and the beef broth and onion soup mix supplied the flavoring. It would be easy to add other ingredients or spices you might happen to have on hand but it's great the way it is.

(1 rating)
yield 6 servings
prep time 20 Min
cook time 11 Min
method Pressure Cooker/Instant Pot

Ingredients For meatball stew in the instant pot

  • 1 pkg
    (12 ounces) frozen fully cooked home-style meatballs
  • 3 md
    potatoes, peeled and cut into 1/2-inch cubes
  • 1 lb
    carrots, cut into chunks
  • 1 lg
    onion, chopped
  • 4 clove
    garlic, thinly sliced
  • 4
    celery ribs, sliced
  • 1
    rutabaga, peeled, cut into chunks
  • 1 can
    (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 can
    beef broth
  • 1
    envelope onion soup mix

How To Make meatball stew in the instant pot

  • 1
    Place the meatballs, potatoes, carrots, onion, garlic, celery, and rutabaga in the Instant Pot.
  • 2
    Combine the tomato soup, beef broth, and onion soup mix and pour over meatball mixture.
  • 3
    Close the lid, be sure the steam release handle is set to SEALING, and press the MEAT/STEW key. The ADJUST key can be used to change the cooking time. I set the pressure to high for 11 minutes.
  • 4
    When it is done, wait another 10 minutes then push the CANCEL key and turn the steam release handle to VENTING. When the pressure has dissipated, carefully open the lid.
  • 5
    Tip: Using hot pads I lift the cooking pot from the Instant Pot and move it to the table and serve the food right out of the cooking pot.
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