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Instant Pot Spinach-Artichoke Meatball Soup (keto, paleo, Whole30)

If you love creamy spinach-artichoke dip + hearty meatballs, you'll love this easy Instant Pot soup recipe! This dairy-free Instant Pot Spinach-Artichoke Meatball Soup is paleo, Whole30, and keto-friendly!

CourseMain Dish, Soup
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Author Lindsey Dietz


Cauliflower "Cream":


Spinach-Artichoke Meatball Soup:


  1. First, make the cauliflower "cream". Combine frozen cauliflower and broth or water in the Instant Pot. Press "Manual", adjust the time to 2 minutes, and seal the vent.
  2. While the cauliflower cream is cooking, prepare the meatballs.
  3. Combine all the meatball ingredients in a bowl or stand mixer. Mix until combined.
  4. Using a 1-tablespoon cookie dough scoop, make even-sized meatballs. Set aside.
  5. When the IP beeps, manually release the pressure.
  6. Carefully transfer the cooked cauliflower and broth to a blender. Add the nutritional yeast. Blend until smooth. Set aside.
  7. No need to wash the IP!
  8. Press the "Saute" button.
  9. Add your fat of choice, diced onions, and minced garlic and cook for 3 to 4 minutes.
  10. Next, add the artichoke hearts, remaining broth, and seasonings.

  11. Stir to combine.
  12. Carefully add the prepared meatballs.
  13. Place the lid back on the Instant Pot and seal the vent.
  14. Press the "Manual" button and adjust the time to 12 minutes.
  15. When the IP beeps, manually release pressure.
  16. Stir in the frozen spinach and cauliflower "cream".

  17. Serve and enjoy!