This Instant Pot Vegan Mexican Meatball Soup is very warming. the perfect comfort soup for this cold weather we are experiencing here in Florida. It is easy to prepare and cooks on high pressure for only 10 minutes. 

Instant Vegan Pot Mexican Meatball Soup

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

It is easy to prepare and cooks on high pressure for only 10 minutes. 

If you are a big fan of Instant Pot soups like we are then you are going to enjoy Instant Pot Split Pea Soup and Instant Pot Lentil Soup.

What is Mexican Meatball Soup?

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

What Veggies Go In Albondigas?

For my Mexican meatball soup, I used simple vegetables that 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

  • Walnuts
  • Black Beans
  • Oat Flour
  • Cooked Rice
  • Yeast Flakes
  • Ground Flaxseeds
  • Onion Powder
  • Garlic Powder
  • Smoked Paprika
  • Salt
  • Oil for frying

How To Make Vegan Mexican Meatball Soup?

Learn how to make meatball soup with my easy instructions:

You can use a store-bought vegan meatball or create one of my vegan, gluten-free meatball recipes below minus the sauce or you can make my black bean meatball:

  1. Lentil Meatballs
  2. Tofu Meatballs

To make black bean meatballs:

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

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 broth, vegetable bouillon, nutritional yeast flakes, cayenne pepper,  salt and stir to combine. 
  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel/Keep Warm button to reset the cooking program.
  4. Select Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.  
  5. When Instant Pot is finished and beeps,
  6. Allow to naturally release for 10 minutes then perform a quick release by moving the Pressure Release to ‘Venting’. When the pin drops, open the lid and stir. 
  7. To Serve, place black bean balls in each bowl, ladle soup over the black beanballs, garnish with cilantro and serve immediately.

Notes: If you use a store-bought vegan meatball, saute vegan meatballs in the Instant Pot until brown. Remove and set aside. Add 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 cooker

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Instant Vegan Pot Mexican Meatball Soup

Instant Pot Vegan Mexican Meatball Soup

This Instant Pot Vegan Mexican Meatball Soup is my version of the popular, Mexican meatball soup albondigas. Flavorful meatless black bean balls are added to a simple tomato-based broth with celery, carrot, and potato and seasoned with oregano, cumin, smoked paprika, and cilantro. The bonus is this soup is also gluten-free.
4.91 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: instant Pot vegan Mexican meatball soup, vegan mexican meatball soup
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 227kcal

Ingredients

For The Black Bean Balls

  • 1/2 cup walnuts
  • 2 cans black beans or 3 cups cooked
  • 1/2 cup oat flour
  • 1/4 cup cooked rice
  • 1 tablespoon nutritional yeast flakes optional
  • 2 tablespoon ground flaxseeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • oil for frying

For The Soup

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 celery chopped
  • 1 medium potato chopped
  • 1 medium carrot sliced into coins
  • 1 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 15- ounce can diced tomatoes undrained
  • 4 cups vegetable broth
  • 1 cube vegetable bouillon
  • 1 teaspoon nutritional yeast flakes
  • Pinch of Cayenne pepper
  • 1 teaspoon salt or to taste

Instructions

To Cook The Black Bean Balls

  • Place walnuts in a food processor and process until finely ground. Add black beans and process. Scoop out mixture into a large bowl, stir in rice, yeast flakes, ground flaxseeds, onion powder, garlic powder, smoked paprika, and salt.
  • Form pieces of mixture into balls and set aside on a plate. Heat up your Instant Pot, press Saute and oil to Instant Pot. When heated up, add black bean balls and cook on both sides until brown, about 8 minutes. Remove black bean balls from Instant Pot and set aside on a plate.

To Prepare The Soup

  • Add extra oil, 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.
  • Add diced tomatoes, vegetable broth, vegetable bouillon, nutritional yeast flakes, cayenne pepper, salt and stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel/Keep Warm button to reset the cooking program. Select Pressure Cook or Manual Setting and set the cooking time for 10 minutes at high pressure.
  • When Instant Pot is finished and beeps, Allow to naturally release for 10 minutes then perform a quick release by moving the Pressure Release to ‘Venting’. When the pin drops, open the lid and stir.
  • To Serve, place black bean balls in each bowl, ladle soup over the black bean balls, garnish with cilantro and serve immediately.

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 1468mg | Potassium: 510mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7669IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg