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!
I am known for my meatball recipe.
It is a recipe that simply does not disappoint.
And I have been asked over and over to modify the recipe for the Instant Pot–which I have finally done with success!
Instant Pot Meatballs
My traditional meatball recipe is unique because it steams the meatballs to crispy perfection in the oven. They are incredibly tender, yet crispy on the outside and are hands down the most flavorful recipe for meatballs out there.
My recipe for Instant Pot Meatballs are just as flavorful 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 into pressure cooker.
- Use 1 1/2 cups stock for an 8 quart pressure cooker.
- Water can be used in place of stock if desired.
- Add in trivet to inner pot of pressure cooker.
Step Three: Cook Meatballs
- 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.
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 1/2 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!
Print Pin RatePrep Time: 10 minutes
Cook Time: 7 minutes
Pressure Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 180kcal
Ingredients
For Meatballs
- 1 pound ground beef
- 1/3 cup bread crumbs
- 2 tablespoons freshly grated Parmesan Cheese
- 1/4 cup beef stock
- 1 egg
- 2 tablespoons fresh chopped parsley
- 1/2 tablespoon minced garlic
- 1 1/2 teaspoon salt
- 3/4 teaspoon pepper
- pinch red pepper flakes
For Cooking Meatballs in Pressure Cooker
- 1 cup beef stock or water
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 pressure cooker. Add in trivet to 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.
Notes
If you are using an 8 quart pressure cooker, increase water/stock to 1 1/2 cups in bottom of pressure cooker.
Nutrition Facts
Instant Pot Meatballs
Amount Per Serving
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 61mg20%
Sodium 567mg25%
Potassium 238mg7%
Carbohydrates 4g1%
Protein 12g24%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 39mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
To Make Instant Pot Italian Meatballs, You May Need
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Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
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Hi! If i double this, should I add more time? (They’re all in one pot, stacked up.)
I’m new to the IP so I haven’t developed a feel for how to modify recipes.
Thanks for the great receipe, my 15-month-old loves them.
Oops, I see the advice/answer already posted, so never mind my question. But my thanks remains!
I am so glad you 15 month old loves these meatballs! And that you found the answer (you do not need to double the time 😉)
How do I double this recipe, using the instant pot?
Hi Jeanne! To double this recipe, just double the ingredients for the meatballs. Add the same amount of water in the Instant Pot and then carefully stack the meatballs on the trivet. Cook as directed. The cook time will remain the same, but the time it takes to come to pressure will increase by a bit. Hope you enjoy!
I love these meatballs!
They are our favorites too Robin!
My new go-to for instant pot meatballs, delicious!
Thank you for sharing your success Thane! I am so glad you enjoyed this recipe!
This was the easiest recipe I have used for my Instant Pot. Meatballs were so tender. Thanks
I am so glad to hear this was easy and tasty! I just made these again yesterday myself–we love them too.
Awesome recipe! Thinking of meatball subs with the leftovers!
I always make extra just to make these Meatball Subs with toasted garlic buns 🙂 So glad you enjoyed!
We use French’s fried onions (any flavor) in place of bread crumbs for just about every thing including meatballs/burgers/ meatloaf. It gives it a whole different flavor profile and we love it. We also love it as breading on fried chicken! Just an idea. I plan on making these in the next few days!
Oh that is a great idea Sarah! Just a warning though, if using the French Fried Onions, I would cut the salt in at least half or you will end up with extremely salty meatballs 🙂 I hope you enjoy!
I am cooking your meatball recipe that I froze raw.
So now I am cooking these raw frozen meatballs in sauce (no Pre-browning) YET, my meat balls are close to 2 1/2” diameter and I believe your recipe calls for golf ball size meatballs?
How would you adjust time for my bigger balls😊
Hi Janet! If you are cooking your meatballs in your sauce, not in the oven, I would simmer for 35-40 minutes in your sauce. Check them after that time, they may need a bit longer since they are large and frozen, but that would be my starting point.
Wow I made this today the flavour is amazing I did my meat balls in a pan though to brown off while the sauce was cooking in the hot pot I will defiantly be making this again it’s a thumbs up for me
YAY!!! I am so glad you enjoyed Alison!
These were great and I froze some of the batch. As I look now I’m wondering why the frozen directions indicate to put in instant pot for 5 minutes while the original indicates 7. I’d think that from the freezer would need to cook longer? Thanks!!
I am so glad you enjoyed. As for reheating the frozen meatballs, they are fully cooked, so the pressure cooker is just warming them back up, most of the thawing out will be done while the Instant Pot is heating…hope that helps explain it. 😊
Who would have thought making meatballs in the instant pot would be so easy!!! This looks so incredible!!
Thanks Tisha! It really is a great and easy recipe!
These meatballs were so easy and so tasty!
Just what I like to hear!