Instant Pot Meatballs
These Italian-style Instant Pot Meatballs are simple to make, insanely flavorful, and so tender, that they nearly melt in your mouth!
Servings: 8
Ingredients
For Meatballs
- 1 pound lean ground meat 90/10 beef, chicken, or turkey
- ⅓ cup panko breadcrumbs or plain breadcrumbs
- 2 tablespoons grated parmesan cheese
- ¼ cup low-sodium beef broth
- 1 large egg
- 2 tablespoons minced parsley
- ½ tablespoon minced garlic
- 1½ teaspoon kosher salt
- 1 teaspoon oregano
- ¾ teaspoon black pepper
- pinch red pepper flakes
For Cooking Meatballs in Pressure Cooker
- 1½ cups water or additional beef broth
Instructions
- Add 1½ cups of water (or additional beef broth) to the inner pot, then place a trivet or steamer basket inside.
- In a large bowl, mix together the breadcrumbs, Parmesan, beef broth, egg, parsley, garlic, salt, oregano, pepper, and red pepper flakes. Add in the ground meat and mix until just combined. Try not to overmix to prevent tough meatballs.
- Using about 1 tablespoon per meatball, roll the mixture into 1½ inch meatballs. Place the meatballs onto the trivet or steamer basket inside the inner pot. It is okay if you need to slightly overlap the meatballs.
- Place the lid on the pressure cooker and be sure the vent knob is sealed. Set to cook on high pressure for 5 minutes using the Manual or Pressure Cook button.
- Let the pressure release naturally for at least 10 minutes before releasing any pressure manually. Serve the meatballs with your favorite sauce.
Video
Notes
Crispy Meatballs: If desired, broil the meatballs after pressure cooking to achieve a golden exterior. To do this, place the cooked meatballs on a broiler sheet pan and broil on high for 1 minute per side until browned.
Ground Meat: You can use ground beef, ground turkey, ground chicken, or pork for this meatball recipe. I recommend using 90/10 lean ground meat for best results.
Spice Level: For less spice in these easy pressure cooker meatballs, omit the red pepper flakes and cut the pepper in half.
Gluten-Free: To keep these Gluten-Free Meatballs, use gluten-free breadcrumbs.
Storage: Store leftover cooled meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat the meatballs, frozen or from the refrigerator, in simmering sauce or in the microwave, and serve.
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
