Pressure Cooker Albondigas Soup
Warm, hearty, and bursting with traditional Mexican flavors, this Pressure Cooker Albondigas Soup is a must-try comfort food that’s both easy and fast to make. Juicy homemade meatballs, made from a blend of ground beef, ground pork, and aromatic spices, cook to perfection in a rich, brothy base infused with garlic, onions, and tomatoes. Packed with tender vegetables like carrots, zucchini, and potatoes, this vibrant soup is a one-pot meal the whole family will love. Ready in under an hour thanks to the magic of a pressure cooker, it’s an ideal recipe for busy weeknights or meal prep. Serve it steaming hot with a sprinkle of fresh cilantro for a soul-soothing dish that’s as nourishing as it is delicious! Keywords: pressure cooker albondigas soup, Mexican meatball soup, easy one-pot meals, hearty soup recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.25 cup uncooked white rice
- 1 large egg
- 2 cloves garlic
- 1 medium onion
- 0.25 cup fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 6 cups beef broth
- 2 medium carrots
- 2 medium zucchini
- 2 medium potatoes
- 1 can (14-ounce) diced tomatoes
- 1 tablespoon vegetable oil
Instructions
In a large mixing bowl, combine the ground beef, ground pork, uncooked rice, egg, minced garlic, half of the diced onion, chopped cilantro, dried oregano, ground cumin, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well until all ingredients are thoroughly incorporated.
Using your hands, form the mixture into small meatballs about 1 inch in diameter, and set them aside on a plate.
Set your pressure cooker to the sauté function and heat the vegetable oil. Add the remaining diced onion and cook for 2-3 minutes, or until softened.
Add the diced tomatoes (with their juices) to the pot and stir. Cook for an additional 2 minutes to enhance their flavor.
Pour in the beef broth and bring it to a simmer. Carefully lower the prepared meatballs into the broth, ensuring they are submerged.
Add the chopped carrots, zucchini, and potatoes to the pot, distributing them evenly around the meatballs.
Season the soup with the remaining 1 teaspoon of salt and 0.25 teaspoon of black pepper. Stir gently to combine.
Close the pressure cooker lid and set the valve to the sealing position. Cook on high pressure for 12 minutes.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid, give the soup a gentle stir, and taste for seasoning. Adjust salt and pepper as needed.
Serve hot, garnished with extra chopped cilantro if desired, and enjoy!
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 14958 mg | 650% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 55.7 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 605 mg | 47% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6518 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
