4.7
(20)
Your folders
Your folders
Export 13 ingredients for grocery delivery
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!
Your folders
sweetandsavorymeals.com
5.0
(7)
15 minutes
Your folders
imagelicious.com
5.0
(13)
5 minutes
Your folders
howewelive.com
4.9
(9)
8 minutes
Your folders
365daysofcrockpot.com
5 minutes
Your folders
pressurecookingtoday.com
Your folders
skinnytaste.com
4.8
(66)
35 minutes
Your folders
americastestkitchen.com
4.4
(22)
Your folders
sweetcsdesigns.com
4.5
(95)
45 minutes
Your folders
eatingonadime.com
4.9
(35)
360 minutes
Your folders
crockpotsandflipflops.com
4.3
(16)
240 minutes
Your folders
theroastedroot.net
4 hours
Your folders
allrecipes.com
4.5
(202)
50 minutes
Your folders
diethood.com
20 minutes
Your folders
diethood.com
Your folders
mamalovesfood.com
5.0
(4)
20 minutes
Your folders
thekitchenmagpie.com
5.0
(11)
15 minutes
Your folders
smalltownwoman.com
5.0
(28)
30 minutes
Your folders
thecozycook.com
5.0
(6)
50 minutes
Your folders
tasteofhome.com
35 minutes