Step 1

Turn on your Instant Pot and select Sauté function, add oil and butter.

Step 2

Once hot, add diced onion and minced garlic and cook for 2-3 minutes until onions are translucent.

Step 3

Add beef broth then stir in tomato paste, celery, carrots, and ranch seasoning.

Step 4

Now add frozen meatballs and top with crushed tomatoes. Close and lock the lid.

Step 5

Select Manual function (high pressure) and set a timer for 25 minutes. Allow 10 to 15 minutes for the pressure to build.

Step 6

Release pressure using the natural-release method. You can quick release after 10 minutes.

Step 7

Portion soup into serving bowls and enjoy!