Instant Pot Vegan Mexican Meatball Soup

This Instant Pot Vegan Mexican Meatball Soup is super warming. the perfect comforting soup for this cold weather we are experiencing here in Florida. It’s easy to prepare and cooks at high pressure for just 10 minutes.

This pressure cooker version of Mexican meatball soup is very warming. the perfect comforting soup for this cold weather we are experiencing here in Florida.

It’s easy to prepare and cooks at high pressure for just 10 minutes.

If you’re a big fan of Instant Pot soups like us, you’ll love it Instant split pea soup And Instant lentil soup.

What is Mexican Meatball Soup?

Traditional Mexican meatball soup is also known as albondigas soup. is traditionally prepared with seasoned ground beef meatballs cooked in light tomato, vegetable broth and spices.

What vegetables go in Albondigas?

For my Mexican Meatball Soup, I used simple vegetables I had on hand, celery, carrot, and potato. You can also add zucchini and green beans to make a hearty soup.

Ingredients for Black Bean Meatballs

  • Nut
  • Black beans
  • Oatmeal
  • Cooked rice
  • Yeast flakes
  • Ground flax seeds
  • Onion powder
  • Garlic powder
  • Smoked paprika
  • Salt
  • frying oil

How to Make Vegan Mexican Meatball Soup?

Learn how to make meatball soup with my simple instructions:

You can use a store-bought vegan meatball or create one of my vegan and gluten-free meatball recipes below without the sauce or you can make my black bean meatball:

  1. Lentil meatballs
  2. Tofu balls

To make black bean meatballs:

  1. Add the nuts to a food processor and pulse until the mixture resembles breadcrumbs. Add the black beans and mix.
  2. Transfer the mixture to a large bowl, add the remaining ingredients and mix well. Form balls with the palms of your hands and set aside.
  3. Transfer the black bean mixture to a bowl, form into balls and set aside.
  4. Heat your Instant Pot, press the Sauté button.
  5. Add oil to the Instant Pot.
  6. Once heated, add the black bean balls and cook on both sides until golden brown, about 8 minutes.
  7. Remove black bean balls from Instant Pot and set aside on a plate.
  8. You can also cook these black bean balls.
  9. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and bake for 30 minutes, turning halfway through baking.

Make the soup

  1. Add onion, garlic, celery and cook until soft, about 2 minutes. Stir in carrots and potatoes, oregano, smoked paprika, cumin and cook until fragrant, about 1 minute.
  2. Add diced tomatoes, vegetable stock, vegetable stock, nutritional yeast flakes, cayenne pepper, salt and stir to combine.
  3. Secure the lid and set the pressure release button to Seal. Press the Cancel/Keep Warm button to reset the cooking program.
  4. Select Pressure Cook or Manual Setting and set the cooking time to 10 minutes at high pressure.
  5. When Instant Pot is finished and beeps,
  6. Allow to release naturally for 10 minutes, then perform a quick release by moving the pressure release button to “Venting”. When the pin falls, open the lid and stir.
  7. To serve, place the black bean balls in each bowl, pour the soup over the black bean balls, garnish with cilantro and serve immediately.

Remarks: If using a store-bought vegan meatball, fry the vegan meatballs in the Instant Pot until browned. Remove and reserve. Add the meatballs to the soup when finished.

Make your own oat flour by blending rolled oats in a high-speed blender.

Other Amazing Instant Pot Recipes to Try:

Easy Mexican Meatball Soup Made in a Pressure CookerEasy Mexican Meatball Soup Made in a Pressure Cooker

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