Dump-and-Go Vegan Meatball Soup (Instant Pot)

High-protein • Family-friendly • One-pot comfort

This dinner was inspired by my friend Melanie who made me dinner when I was going through a rough patch. It is a typical standard American Meal, but we just veganize it by using vegan meatballs. If you want to turn this into a WFPB version, skip the meatballs and add more beans and veggies. It still tastes amazing and is SO EASY to put together.  

Ingredients

• 1 medium onion, chopped

• 1 medium zucchini, chopped

• 1 large carrot (or 2 small), diced

• 1 (15–16 oz) can chickpeas, drained & rinsed
  (use 2 cans if skipping the meatballs)

• 3 cups chopped green beans (fresh or frozen)

• 3–4 cups vegetable broth

• 1 (24 oz) jar marinara or pasta sauce

• 1 pound vegan meatballs (about 24 balls)

Optional Add-Ins

• Spinach Option:
  2–3 cups fresh spinach, stirred in after cooking

• Mushroom Option:
  1–2 cups sliced mushrooms (add them in before pressure cooking)

• Optional Seasonings

  • 1 tsp Italian seasoning

  • ½ tsp garlic powder

  • Black pepper to taste

Instructions

1. Add all ingredients except spinach to the Instant Pot.

2. Give everything a gentle stir.

3. Secure the lid and set valve to Sealing.

4. Pressure cook on High for 10 minutes.

5. Let pressure naturally release for 5 minutes, then quick release.

6. If using spinach, stir it in now and let it wilt for 1–2 minutes.

7. Taste and adjust broth or seasoning if needed.

Dinner = DONE.

Cozy Upgrades (Optional)

• Stir in cooked pasta or rice

• Add in more white beans or lentils for extra protein

• Finish with fresh basil, parsley, or a sprinkle of nutritional yeast