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instant pot french onion meatballs over egg noodles on a white plate
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Instant Pot French Onion Meatballs

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. 
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Entree, Main Course
Cuisine: American
Servings: 8
Calories: 562kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 562kcal | Carbohydrates: 46g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 133mg | Sodium: 818mg | Potassium: 701mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg