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This Instant Pot Italian Turkey Meatball Soup is super easy to make and so full of flavor! It is gluten free and a crowd pleaser for the whole family.

Instant Pot Italian Turkey Meatball Soup

  • Author: Kelsey


  • 3 tbsp oil
  • 1 1/2 cups chopped carrots 
  • 1 cup chopped celery
  • ½ cup chopped onion 
  • Matt’s Famous Italian Turkey Meatballs 
  • 8 cups chicken or veggie stock
  • 1 cup long grain rice (I used wild rice but any works)
  • 2 cups chopped kale


  • First, make the meatballs according to recipe (rolling into about 25 smaller meatballs) but don’t cook them yet.
  • Turn the instant pot on saute and add 3 tablespoons of oil to the pot.  Add meatballs and let cook for 3-5 min, turning them once.
  • Remove meatballs and set aside.
  • Add onion, carrots and celery to pot, cook on saute for 4 min, stirring occasionally.
  • Add stock, long grain rice and meatballs to the pot.
  • Put the lid on set to high pressure for 11 min and make sure it is set to sealing on top.
  • When the timer is up, do the quick release and turn the knob to venting.
  • Once pressure is released, add kale and season to your taste with salt.