Frozen meatballs are pressure cooked in an onion soup sauce that infuses them with flavor. Served over cooked egg noodles, these savory Instant Pot French onion meatballs are a 20 minute meal the whole family will love.
Has anyone else ever notice how much boys eat, especially teenage boys?
Mine are like bottomless pits, and their dietary habits resemble those of Hobbits with second breakfasts, elevenses, a snack, and multiple dinners.
They’re not particularly picky, which is nice but keeping them full is a challenge- especially when they’d rather binge on junk food than fill up on a nutritious meal.
When hunger strikes, I have about 30 minutes to get dinner on the table before mutiny begins.
Luckily, I have meals like these Instant Pot French onion meatballs in our regular recipe rotation that check all the boxes.
It’s conveniently quick, very filling, tastes delicious, and is easy on my grocery budget.
The whole family’s happy when these soupy meatballs are served for supper!
Ingredients Needed
This semi homemade recipe only calls for a handful of easy to find ingredients.
To make it you’ll need:
- Meatballs – You’ll need 2-3 pounds of frozen meatballs. I prefer to use beef meatballs (not the Italian variety), but turkey meatballs would also work.
- Condensed Soup – You’ll need one can of condensed French onion soup and also one can of cream of mushroom, both 10.5 ounce size.
- Seasoning – The meatballs are seasoned with one 1 ounce packet of onion soup mix.
- Water – To create a broth
- Pasta – One pound of egg noodles, cooked per the package directions, for serving the meatballs over.
Once you’ve gathered all your ingredients, you’re ready to get cooking!
How To Make
Making a batch of Instant Pot French onion meatballs couldn’t be any easier.
Start by adding both cans of soup and the soup mix packet to a large mixing bowl. Stir them together until they’re evenly combined.
Add 3/4 of a cup of water to the bowl, and give everything another stir just until the mixture’s smooth.
Add the frozen meatballs to the bowl, then stir until they’re evenly coated. The mixture will be thick, and that’s ok.
Scoop this mixture into the liner of your Instant Pot, making sure to get all the meatballs and sauce.
Pour the remaining 3/4 cup of water into the pot around the meatballs and DO NOT STIR.
Add the lid to the pot, turning to close and setting the vent valve to the sealed position.
Pressure cook on Manual/Normal pressure for 12 minutes.
When the timer beeps to let you know the cook time has finished, hit the cancel button. Carefully turn the vent valve to let all of the hot steam escape in a quick release.
When the pin drops, open the lid and let the pot air out for a minute or two. Give the meatballs and sauce a good stir.
Spoon the meatballs and sauce over the cooked egg noodles and serve warm!
Make It A Meal
Meatballs and pasta don’t make up a nutricious meal on their own, so this recipe is best served with a healthier side dish.
I like to serve this with a green vegetable on the side, typically canned green beans or peas for their convenience.
Other yummy options are steamed broccoli or asparagus. A simple side salad is a great choice too.
Storing Instructions
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 5 days.
They can also be frozen, again in an airtight freezer safe container, for up to 3 months.
Leftover meatballs and any leftover pasta should be stored separately.
TIPS & TRICKS
- Make sure the liner is in your Instant Pot before starting!
- Do not thaw the meatballs before adding them to the Instant Pot. The cooking time takes into account that they’re frozen going in.
- I recommend using a long handled wooden spoon to open the vent valve to make sure I avoid the hot pressurized steam escaping.
- Do not store the meatballs and the pasta together.
- For a true french onion soup experience, top the warm meatballs with shredded Swiss cheese before serving.
Other Easy Meatball Recipes
If you love the taste of french onion soup, and are always looking for quick easy dinners the whole family will love- then this Instant Pot French onion meatballs recipe is about to become a regular in your recipe rotation!
Looking for other easy meatball recipes?
Try these:
- Slow Cooker Salisbury Steak Meatballs
- Meatball Vegetable Soup
- Sheet Pan Gnocchi Bake With Meatballs
- Oven Baked Meatball Subs
- Slow Cooker Spaghetti & Meatballs
If you’ve tried these Instant Pot French Onion Meatballs, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot French Onion Meatballs
Ingredients
- 2-3 lbs frozen meatballs
- 1 10.5 oz can condensed french onion soup
- 1 10.5 oz can condensed cream of mushroom soup
- 1 1 oz pkt onion soup mix
- 1 1/2 cups water
- 16 oz egg noodles cooked to al dente, according to package instructions
Instructions
- Add the soups and soup mix to a large mixing bowl, and stir together until evenly combined. Add half the water, again stirring until evenly combined.1 10.5 oz can condensed french onion soup, 1 10.5 oz can condensed cream of mushroom soup, 1 1 oz pkt onion soup mix, 1 1/2 cups water
- Add the frozen meatballs to the mixing bowl, stirring together until well coated with the mixture. Spoon this thick mixture into the bowl of your Instant Pot.2-3 lbs frozen meatballs
- Add the rest of the water to the pot, pouring it around the meatballs. Do not stir.
- Add the lid to the Instant Pot and turn to close. Make sure the vent valve is set to the sealed position. Pressure cook for 12 minutes.
- When done, hit the cancel button and carefully open the vent valve for a quick release. Open the pot, and when safe to do so give the meatballs a good stir.
- Spoon the mixture over egg noodles, and serve!16 oz egg noodles
Notes
- Make sure the liner is in your Instant Pot before starting!
- Do not thaw the meatballs before adding them to the Instant Pot. The cooking time takes into account that they're frozen going in.
- I recommend using a long handled wooden spoon to open the vent valve to make sure I avoid the hot pressurized steam escaping.
- Do not store the meatballs and the pasta together.
- For a true french onion soup experience, top the warm meatballs with shredded Swiss cheese before serving.
Nutrition
Loved this recipe! So simple and so delicious. I will be making this again.
So happy you enjoyed it! And thank you so much for taking the time to leave a review 🙂
If I use Italian meatballs will the recipe taste too salty????
It’s a salty recipe in general, but using Italian style meatballs shouldn’t really affect that aspect of it.