Instant Pot Mexican Albondigas Soup Recipe

Instant pot Mexican albondigas soup recipe. This Mexican albondigas soup is perfect for dinner on a cold winter’s night. With only 10 minutes of prep, this soup is made in the Instant Pot and is full of flavor. It includes celery, carrots, diced tomatoes, and ground beef for a hearty meal.

What is albondigas soup aka Mexican meatball soup?

Albondigas soup is a Mexican meatball soup that is traditionally served at Christmas. It is also known as Mexican meatball soup.

Albondigas soup is a dish that has been around for centuries and it has been passed down from generation to generation in many Latin American countries, including Mexico. Albondigas means “meatballs” in Spanish and this dish consists of meatballs, carrots, celery, onions, garlic, and tomatoes. They are cooked in water or broth with spices and then served with rice or corn tortillas.

This dish can be made with beef, chicken, or pork mince but the most traditional version is made with beef mince.

The spices that are used to flavor the albondigas soup are cumin, paprika, and oregano. This dish is typically made with bread and has a thick, creamy broth.

The soup is usually known as “SOPA de bolo” in Spain, and “goulash soup” in Central European countries, and has been eaten for centuries by many different cultures. The albondigas soup can be served with bread on the side, or the bread can be cooked with the soup. For example, the bread can be soaked in the soup and served on its own or sliced to dip into the soup.

What are the benefits of using an instant pot to cook a Mexican albondigas soup?

The benefits of using an instant pot to cook a Mexican albondigas soup are that it is faster and more convenient than cooking the soup on the stove.

An instant pot is a type of electric pressure cooker that cooks food at high pressure, up to 250 degrees Fahrenheit. This method of cooking food uses less energy and is faster than other methods.

Instant Pot Mexican Albondigas Soup Recipe

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Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, peeled and sliced
• 4 celery stalks, sliced
• 2 potatoes, peeled and cubed
• 3 garlic cloves, peeled and minced
• 1½ tablespoons kosher salt, plus 2 teaspoons for meatballs
• 3 carrots, peeled and sliced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 large can crushed tomatoes or 2 fresh tomatoes, sliced
• 4 cups (1 L) low-sodium chicken broth
• 1 pound (480 g) ground beef
• 1 large egg, lightly beaten
• 3/4 cup uncooked long-grain rice
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint leaves
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 bay leaf
• 2 teaspoons freshly ground black pepper, plus more for meatballs

Method