Instant Pot Meatballs

This is the BEST recipe for Instant Pot Meatballs! These meatballs are simple to make, full of incredible flavor, and are the most tender meatballs you have ever had!

This recipe has been inspired by my famous Baked Meatball recipe. Instead of a crispy exterior, these meatballs are soft and tender--much like they had simmered in sauce for hours.

My recipe for Instant Pot Meatballs is just as flavorful as my traditional oven-baked meatballs and the meatballs are just as tender, if not a bit more tender!

The difference is that Pressure Cooker Meatballs do not have a crispy exterior. I give you suggestions to get achieve a browned exterior, but I have to say these tender meatballs remind me of authentic Italian Meatballs that have been simmered in rich tomato sauce all day--they are just good!

How To Make Meatballs in Instant Pot

Step One: Prepare Meatballs

• Mix together the binding ingredients for meatballs.
• Add in the ground meat and mix until just combined. Do not over mix or you will have tough meatballs.
• Roll meatballs into 1 inch balls.
• Place on cookie sheet. At this point, you can freeze meatballs for 10 minutes to make them easier to handle, or you can pressure cook meatballs right away.

Step Two: Prepare Instant Pot

• Pour in 1 cup beef stock or water into pressure cooker. Use 1 ½ cups stock for an 8 quart pressure cooker.
• Add in trivet to the inner pot of pressure cooker.

Step Three: Cook Meatballs

• Gently, place prepared meatballs onto trivet, stacking as needed.

• Place lid on the pressure cooker and be sure vent knob is pointed to sealed.
• Cook on high pressure for 7 minutes.
• Let pressure release naturally for at least 5 minutes before releasing pressure manually.

Step Four: Serve Meatballs

• These Instant Pot Meatballs are delicious served alone or with your favorite sauce.
• I like to serve these meatballs with homemade spaghetti sauce or Instant Pot Spaghetti Sauce.

How to Brown Meatballs in Instant Pot

As I stated, browning meatballs is a completely optional step, and it is a step that can make this recipe for meatballs a bit more complicated.

If you would like to brown meatballs, you have 3 options. 

• Saute Meatballs Before Pressure Cooking

  • Once your meatballs are formed, it is essential you freeze them for 10-15 minutes to help hold their shape as they are browning.
  • Turn your instant pot to saute and allow to heat up to HOT.
  • Add in 1 tablespoon oil and heat for 1 minute.
  • Add in meatballs in batches of  of 3-4 at a time and brown meatballs on each side 1-2 minutes per side.
    • This is where browning meatballs becomes very tedious.
    • You do not want to overcrowd the pan because flipping meatballs inside the pressure cooker can be a bit challenging.
    • You do not want to flip meatballs too soon, or they will fall apart.
  • Once meatballs have been browned, remove from pressure cooker and repeat the process until all the meatballs are browned.
  • Pour in beef broth and very thoroughly scrape off any browned bits off bottom of pressure cooker.
    • This is a crucial step and if you do not do this, you very well may get a burn notice.
  • Proceed with recipe, decreasing cook time from 7 minutes to 6 minutes.

• Saute Meatballs After Pressure Cooking

  • Once your meatballs are formed, it is essential you freeze them for 10-15 minutes to help hold their shape as they are browning.
  • Turn your instant pot to saute and allow to heat up to HOT.
  • Add in 1 tablespoon oil and let heat for 1 minute.
  • Add in 4-5  meatballs at a time and brown on each side 1-2 minutes per side.
  • Once meatballs have been browned, remove from pressure cooker and place on paper towel lined plate.
  • Repeat the process until all the meatballs are browned.

• Broil Meatballs After Pressure Cooking

  • Once the meatballs have been pressure-cooked, place cooked meatballs on a broiler sheet pan.
  • Broil on high for 1 minute per side to crisp up exterior.

Freezing Instant Pot Meatballs

To freeze meatballs:

• Prepare Instant Pot Meatballs as directed.
• Allow to cool completely.
• Place on baking sheet and freeze for 30 minutes, or until outside or meatballs is frozen solid.
• Remove from baking sheet and place in freezer safe bag or container.
• Frozen meatballs will keep for up to 3 months.

To Reheat Meatballs:

• I love to pop frozen meatballs in my ingredients for Instant Pot Spaghetti Sauce and let them cook together.
• Alternatively, you can pour in 1 cup water or beef broth in bottom of your pressure cooker and place frozen meatballs on trivet. Cook on high pressure for 5 minutes.

Modifications for Pressure Cooker Meatballs

• These Instant Pot Meatballs are delicious served with homemade spaghetti sauce or Instant Pot Spaghetti Sauce, or in Meatball Subs.
• You can use ground beef, ground turkey, ground chicken or pork for this meatball recipe.
• Instead of beef broth, feel free to use water at the bottom of your pressure cooker. The overall flavor will only be slightly effected.
• If you want, stir up to ½ cup of the beef stock and meatball drippings into tomato sauce for a delicious addition to your sauce for meatballs.
• For less spice in these easy pressure cooker meatballs, omit the red pepper flakes and cut the pepper in half.
• 2 teaspoons dried parsley can be substituted for fresh parsley.
• To keep these Gluten-Free Meatballs, use gluten free breadcrumbs.

More Instant Pot Beef Recipes

• Instant Pot Beef Stew
• Instant Pot Lasagna Soup
• Instant Pot Ground Beef (From Fresh and Frozen)
• Instant Pot Chili
• Instant Pot Pot Roast
• Instant Pot Mongolian Beef

Instant Pot Meatballs

This is the BEST recipe for Instant Pot Meatballs! These Italian style meatballs are full of incredible flavor and are the most tender meatballs you have ever had!

4.86 from 28 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 7 minutes

Pressure Time: 15 minutes

Total Time: 15 minutes

Servings: 8

Calories: 180kcal

Author: Kristen Chidsey

Ingredients

For Meatballs

• ▢ 1 pound ground beef
• ▢ ⅓ cup bread crumbs
• ▢ 2 tablespoons freshly grated Parmesan Cheese
• ▢ ¼ cup beef stock
• ▢ 1 egg
• ▢ 2 tablespoons fresh chopped parsley
• ▢ ½ tablespoon minced garlic
• ▢ 1 ½ teaspoon salt
• ▢ ¾ teaspoon pepper
• ▢ pinch red pepper flakes

For Cooking Meatballs in Pressure Cooker

• ▢ 1 cup beef stock or water

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

Prepare Meatballs

• In a large bowl, mix together the bread crumbs, seasonings, Parmesan, beef stock, and egg until well incorporated. 
• Add in the ground meat and mix until just combined. Do not over mix or you will have tough meatballs.
• Roll meatballs into 1 inch balls. Place on cookie sheet. At this point, you can freeze meatballs for 10 minutes to make them easier to handle, or you can pressure cook meatballs right away.

Pressure Cook Meatballs

• Pour in 1 cup beef stock into the pressure cooker. Add in trivet to the inner pot of pressure cooker.
• Gently, place prepared meatballs onto trivet, stacking as needed.
• Place lid on pressure cooker and be sure vent knob is pointed to sealed.
• Cook on high pressure for 7 minutes.
• Let pressure release naturally for at least 5 minutes before releasing pressure manually.
• Serve meatballs with your favorite sauce.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

If you are using an 8 quart pressure cooker, increase water/stock to 1 ½ cups in bottom of pressure cooker.

Nutrition

Calories: 180kcal | Carbohydrates: 4g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 567mg | Potassium: 238mg | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1.5mg

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