Instant Pot Italian Wedding Soup

Hearty Italian Wedding Soup done in the Instant Pot is full of flavor with tender meatballs made with a blend of lean ground beef and sweet Italian sausage that pairs deliciously with white beans and swiss chard.

Course Appetizer, Main Course, Soup
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Author Kim Peterson



  • 8 ounces lean ground beef
  • 8 ounces sweet Italian sausage
  • ½ cup seasoned dried breadcrumbs
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ cup grated parmesan cheese
  • ¼ cup milk
  • 1 egg, slightly beaten
  • salt and pepper


  • 2 tablespoons olive oil
  • 1 cup minced yellow onion
  • ½ cup diced carrots
  • ½ cup diced celery
  • 4 ounces diced prosciutto
  • 2 cloves garlic, minced
  • cup dry white wine
  • 1 15- ounce can small white beans, drained and rinsed (or ½ cup orzo pasta)
  • 6 cups low-sodium chicken broth
  • 5 ounces stemmed swiss chard, kale or escarole, chopped (about 6 cups)
  • ¼ cup fresh parsley, chopped
  • Freshly grated parmesan for serving



  1. In a large bowl, mix all ingredients with your hands until well combined. Use a small scoop to make 35-36 meatballs about 1-inch in diameter. Place meatballs in a single layer on a parchment-lined baking sheet. Cover and chill for at least 30 minutes or overnight.


  1. Press SAUTE and add the olive oil. When hot, add the onion, carrots and celery. Cook until vegetables have softened, about 5 minutes, stirring frequently. Add the prosciutto and cook until browned on the edges, stirring frequently, about 3 minutes. Add the garlic and cook 1-2 minutes more. Stir in the wine and deglaze the bottom of the pot. Add the meatballs, beans (or pasta), and broth.
  2. Press the CANCEL button to reset the cooking program. Secure the lid of the IP and set the valve to SEALING. Press MANUAL and adjust the time to 8 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. This will take 10-15 minutes.

  3. Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  4. Let the pressure release naturally for 15 minutes. Then using a wooden spoon or wearing an oven mitt to avoid close contact with the steam, carefully turn the pressure release to VENTING to release the remaining steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and is then safe to open.
  5. Remove the lid and stir in the swiss chard. Once the swiss chard has wilted add the parsley. Season with salt and pepper, to taste. Ladle soup into bowls and pass grated parmesan separately.

Recipe Notes

*Cooking time includes the time it takes for the IP to come to pressure and natural release.