instant pot meatballs

Instant Pot Meatballs (Pressure Cooker Meatballs): Make these delicious cheesy umami meatballs in tomato sauce with bursting smokey flavors. Perfect thrifty make ahead freezer meals your family will love!

Instant Pot Meatballs

(454 grams) lean ground beef

(~80 grams) bacon (, minced)

onion

garlic (, roughly minced)

(1.8 grams) dried oregano

(2 grams) fennel seed (, ground)

½ teaspoon (2.5 milliliters) Worcestershire sauce

(1.5 grams) kosher salt

¼ teaspoon (0.5 grams) black pepper

(31 grams) panko bread crumbs

¼ cup (62.5 milliliters) milk

Parmesan

(500 milliliters) unsalted chicken stock

tomato sauce

tomato paste

(1.4 grams) basil

Mix Meatballs Ingredients: Combine all the meatballs ingredients in a large mixing bowl.&nbsp;*Pro Tip: Add the dry ingredients first, then the wet ingredients. Mix well with your hands.&nbsp;Ensure the egg is beaten before&nbsp;adding it to the meatball mixture.

Make Tomato Sauce: Combine all the tomato sauce ingredients in your Instant Pot or pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce. Close lid and pressure cook at High&nbsp;Pressure for 5 minutes, then Quick Release.

Preheat Oven &amp; Test Seasoning: While the tomato sauce is cooking, preheat oven to 450°F. Test the seasoning by cooking a small portion of the meatballs mixture on a skillet over medium-high heat.

Make Meatballs: Gently roll the meatballs mixture with your hands into ball shapes.&nbsp;*Pro Tip: As shown in the video, we like to serve ours slightly bigger than the size of a golf ball. You should be able to create 8 – 12 meatballs with the listed amount of ingredients.

Brown in Oven: Place a piece of parchment paper on your baking tray and gently place the meatballs on it. Place the meatballs in the oven for roughly 12 – 16 minutes until the top is browned but not dried out.

Pressure Cook Meatballs: By now, the tomato sauce should be done cooking on the first cycle. Remove the meatballs from the oven and fully submerge the meatballs in tomato sauce in Instant Pot or pressure cooker. Close lid and pressure cook at High Pressure for another 5 minutes, then quick release.

Serve: Remove the meatballs from the tomato sauce. Confirm the internal temperature of the meatballs is at least 145°F.

Optional: Continue to reduce the tomato sauce until desired consistency. Taste the seasoning of the tomato sauce and add in more salt and pepper if desired. If you like, sprinkle more cheese on top of the meatballs when it's served.

https://www.youtube.com/watch?v=PuwLMURVMDI

How to make Instant Pot Meatballs in Easy Tomato Sauce are quick and easy to make. 

These Instant Pot Umami Meatballs are great with spaghetti, pasta, sliders, subs, pizza, polenta, or just enjoy them on its own.

You can make these Instant Pot Meatballs when you’re looking for something easy, fulfilling, and thrifty. These are definitely perfect as make ahead freezer meals for those busy weeknights, treating guests or make a big batch for potluck parties! 

Time to take out your Instant Pot pressure cooker to make these Instant Pot Meatballs in Easy Tomato Sauce with your Instant Pot Electric Pressure Cooker! Enjoy :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/pressure-cooker-meatballs-easy-tomato-sauce

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Instant Pot Umami Meatballs - Tested by @Amy & Jacky

egg (, beaten)

These Instant Pot Italian Meatballs are the perfect appetizer for a parties or game-day. Simply pair with your favorite tomato sauce and have a delicious snack ready in 15 minutes.

15 Minute Instant Pot Italian Meatballs

frozen meatballs

Put your steam rack or steamer basket at the bottom of the pot. Pour bag of frozen meatballs into the Instant Pot, on top of the rack, ensuring the meatballs are elevated. Cover meatballs with tomato sauce.

Secure lid, seal the vent, and cook meatballs on Manual High Pressure for 5 minutes. Release vent valve when done, and serve as desired.

These easy-to-make Instant Pot Sweet BBQ Meatballs are a popular, classic party appetizer made with grape jelly, BBQ sauce, and a 5 minute cook time!

Pressure Cooker / Instant Pot Grape Jelly BBQ Meatballs

(48 ounce) frozen fully cooked beef meatballs

BBQ Sauce (I used Masterpiece Original)

grape jelly

Add 1 cup water to the pressure cooking...

Add 1 cup water to the pressure cooking pot. Place a steamer basket in the bottom and distribute the frozen meatballs.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and set the cook time for 5 minutes.*

When the cook time ends, use a quick...

When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket and meatballs from the cooking pot. Set aside.

Discard the cooking water and add barbecue sauce...

Discard the cooking water and add barbecue sauce and grape jelly to the cooking pot. Select Sauté and cook, stirring frequently, until the jelly is melted and the sauce is smooth. Add the cooked meatballs and stir to combine.

Switch to the keep warm setting until ready...

Switch to the keep warm setting until ready to serve, stirring occasionally.

https://mediavine-res.cloudinary.com/video/upload/kgo3yg4vismnfbd5oqba.mp4

These easy-to-make Instant Pot Sweet BBQ Meatballs are a popular, classic party appetizer made with grape jelly, barbecue sauce, and a 5 minute cook time!

Pressure Cooker / Instant Pot Grape Jelly Meatballs

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

Moroccan Meatballs

onion (chopped)

tomatoes

sweet paprika

cumin

kosher salt

paprika

black pepper

green olives (chopped)

93% beef

cinnamon

parsley

cilantro (divided)

brown rice or cauliflower rice (for serving (optional))

Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).

Add all sauce ingredients to the slow cooker. Stir to combine.

In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.

Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)

Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.

Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Slow Cooker Directions:

Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.

Add the remaining sauce ingredients and stir to combine.

Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.

Instant Pot Directions:

These sweet and tangy meatballs are a perfect weeknight meal!

Instant Pot Beer BBQ Meatballs and Rice

long grain white rice

olive oil

salt

28 oz homestyle meatballs (frozen and fully-cooked)

beer (I use golden ale)

BBQ sauce

cornstarch

Place the rice in an oven-safe bowl. (Make sure the bowl is big enough for rice to expand.)

Add 1 cup of water and stir in olive oil and salt.

Place the frozen meatballs in inner pot of Instant Pot.

Pour in the beer and bbq sauce.

Put a trivet over the meatballs and place the bowl with rice on top.

Close the lid and make sure the valve is set to “sealing”.

Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 15 minutes for my IP to come to pressure.)

Once the time is up, allow the pressure to release naturally for 10 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.

Using silicone mitts, carefully take the bowl with rice out. Fluff it with a fork. Remove trivet.

Set the Instant Pot to sauté.

In a small dish, mix together cornstarch with 1 tablespoon of water.

Once the meatball sauce start bubbling, stir in cornstarch slurry, and cook until the sauce is thickened.

Serve the meatballs over rice. Garnish with fresh parsley, if desired.If you tried this recipe, I'd love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!

These Instant Pot Swedish Meatballs and Noodles are an easy one pot meal made in the pressure cooker! Made in 30 minutes or less.

Instant Pot Swedish Meatballs and Noodles

lb beef meatballs (frozen

beef broth

Worcestershire sauce

garlic

egg noodles ((140 grams))

half and half or heavy cream

corn starch

Place meatballs in the Instant Pot with beef broth, Worcestershire sauce, garlic, parsley, salt and pepper. Stir until spices are combined.

Add noodles, spread into an even layer and press down gently but do not stir -- they will not be completely submerged and that is fine.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.

When the cook time is over, let the pressure release naturally for 5 minutes, then open the valve to release the pressure, and remove the lid. The noodles may appear dry on top -- this is FINE. Stir them into the meatballs.

Whisk together cream and corn starch and stir into meatballs. Turn the Instant Pot to saute and cook and stir just until sauce has thickened (and at this point, all noodles will be perfect :) )

https://www.youtube.com/watch?v=kRNrI7IjX5o

These Instant Pot Swedish Meatballs and Noodles are an easy one pot meal made in the pressure cooker! Made in 30 minutes or less. 

INGREDIENTS:
1 lb beef meatballs frozen or thawed
2 1/2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups extra broad egg noodles (140g)
1/2 cup half and half
1 tablespoon corn starch

PRINTABLE RECIPE & NUTRTION INFO: https://www.thereciperebel.com/instant-pot-swedish-meatballs/

Instant Pot Swedish Meatballs and Noodles | The Recipe Rebel

Flavorful, tender meatballs that can be made from fresh or frozen for a quick Instant Pot meal! And personalize this basic meatball recipe with your flavor of choice!

Instant Pot Meatballs Recipe

breadcrumbs (panko

whole milk

beef

egg (lightly beaten)

parmesan cheese (grated)

onion powder

garlic powder

Italian seasoning

tsp parsley (freshly minced)

tsp coarse kosher sea salt

tsp black pepper

marinara sauce (store-bought

For the meatballs: In a small bowl combine bread crumbs and buttermilk, stir and let sit for 5 minutes or until the breadcrumbs are a moist.

In a large mixing bowl combine the ground beef, ground pork, bread crumb mixture, egg, parmesan, onion powder, garlic powder, Italian seasoning, parsley, salt and pepper. Using your hands, gently mix the ingredients, being careful not to overwork it. Shape meat mixture into balls, approximately 2½ inches in size.

Turn Instant Pot on SAUTE mode. Once hot add olive oil. When oil is shiny and hot, add half of the meatballs. Quickly brown the meatballs on all sides, rotating every 2 minutes or so. Remove meatballs and place on a paper towel lined plate. Repeat with remaining meatballs.

Pour half of the sauce into the bottom of the Instant Pot. Add meatballs, then pour remaining sauce over top.

Secure lid and select MANUAL (high pressure) mode for 7 minutes. Once the meatballs are fully cooked, let the pressure come down naturally. This can take about 10 minutes. When the pressure valve drops, remove the lid and serve with spaghetti or on subs!

Instant Pot Grape Jelly Meatballs are the perfect party food. These tasty meatballs are coated in Welsh's Grape Jelly and Sweet Baby Ray's Hickory and Brown Sugar BBQ Sauce.

Instant Pot Grape Jelly Meatballs

water

3lbs frozen meatballs

oz Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce

oz Grape Jelly

Pour water into Instant Pot.

Add meatballs to the pot.

Pour the BBQ sauce and Grape Jelly over...

Pour the BBQ sauce and Grape Jelly over the meatballs.

Put lid on the Instant Pot, turn steam...

Put lid on the Instant Pot, turn steam release handle to sealing position and set to Pressure Cook High for 6 minutes.

Once the Instant Pot is done cooking, turn...

Once the Instant Pot is done cooking, turn the steam release handle to the venting position and do a quick release.

Stir the meatballs well.

Set the Instant Pot to Saute Normal for...

Set the Instant Pot to Saute Normal for 10 minutes and leave the meatballs to simmer, stirring occasionally. This will thicken up the sauce.

Once the Instant Pot turns off, allow the...

Once the Instant Pot turns off, allow the meatballs to cool for 5-10 minutes before serving.

Enjoy!

These Instant Pot Meatballs are the easiest way to make meatballs EVER. No browning or sautéing. Just throw them in the sauce uncooked and let the Instant Pot do the rest!

Easiest Instant Pot Meatballs

beef (lean)

onion (grated)

panko bread crumbs

Parmesan cheese (grated)

eggs

garlic (crushed)

milk

oregano

spaghetti sauce ((see notes above))

Meatballs

Combine all ingredients (except spaghetti sauce) until well mixed. Mixing together with your hands works great.Form into balls using hands or small ice cream scoop. You want them to be slightly smaller than a golf ball.

Sauce

Spray bottom of Instant Pot with cooking spray and add spaghetti sauce. Place meatballs over the sauce, layering them if necessary. It&#39;s OK if they touch, just don&#39;t squish them too much.

Cook

Place lid on Instant Pot and switch valve to "sealing". Press "Manual" and set to high pressure for 7 minutes.

Serve

After you hear the timer go off, allow to slow release for another 5 minutes and then do the quick release (you do this by carefully switching the tab to &quot;venting&quot;). Remove lid from Instant Pot, stir, and serve over cooked pasta noodles.

https://content.jwplatform.com/videos/SVaKUVgR.mp4

These Instant Pot Meatballs are the easiest way to make meatballs EVER. No browning or sautéeing. Just throw them in the sauce uncooked and let the Instant Pot do the rest!

Just 3 ingredients is all you need for these Instant Pot BBQ Chicken Meatballs! Made with ground chicken, BBQ sauce, and coconut flour for a super easy, healthy, and delicious protein option great for dinner, an appetizer, parties, or game day. Paleo, Whole30, and gluten free.

Instant Pot BBQ Chicken Meatballs

chicken ((I used 93/7))

+ 2 tablespoons BBQ sauce, divided

coconut flour

salt and pepper,

In a medium size mixing bowl, add chicken, 1/2 cup + 2 tablespoons BBQ sauce, coconut flour, and salt and pepper. Mix together until well combined. Using a tablespoon as a scoop, take out a heaping scoop roll into balls. Should make about 30.

Take the remaing 1/2 cup BBQ sauce and spread it out on the bottom of your Instant Pot. Add meatballs, spreading out evenly. You will probably need to to layer them on top of each other. Close lid, make sure vent is set to sealed, and set to poultry mode on high pressure for 10 minutes. Manually or naturally release pressure when done.

Set Instant Pot to sauté mode and sauté for 5 minutes until sauce thickens and coats the meatballs. Toss meatballs in sauce and serve as you like. Enjoy!

It’s a great recipe but it just doesn’t work for the instant pot that I have. :( I don’t have the poultry setting and the high pressure doesn’t build for me.

I thought that this recipe would be great simple and yummy... I want to add that not all pressure cookers have a poultry icon. So I used high pressure for 10. Stacking the meatballs wasn't a great idea, as the chicken all ended up blended together... after waiting the 10min..  thw meatballs weren't cooked all the way and the bottom of the pot was burning the BBQ sauce... I pressure cooked it again for another 5min still didn't cook all the way. I even scooped what I could from the bottom so the meatballs wouldn't fall apart... still burnt the bottom.  And the meatballs didn't cook all the way.. I ended up having to transfer everything that was intact to my airfryer pan to bake for 20min.. also the meatballs that fell apart was about 50% of the entire recipe. 
I will try with beef next time since the ground chicken is very sticky and mushy to hold together as a meatball. And I will try to oil the bottom of the pot first before hand or put a little brother so it doesn't burn...

I tried these today using Perdue ground chicken, Bob's Red Mill Organic coconut flour, and Sweet Baby Ray's BBQ. Unfortunately, a few fell apart in the IP and the rest sort of crumbled when plated. I found the texture to be a little off - I want to say grainy but that isn't quite right. This was my first time making a non-sweet food with coconut flour so maybe I'm just not use to it.

I made this last night. Y’all!! 🤤🤤 I am always looking for quick ideas. I made these, left the IP on delay and went to the gym. All I had to do was sauté them when I got home while I made my salad and threw some rice with it. The roomie and I loved them! They’re going to be a staple in my weekly rotation! 
😍🤗

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Top 11 instant pot meatballs recipes from across the web

The most viewed instant pot meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Meatballs

Instant Pot Meatballs

15 Minute Instant Pot Italian Meatb...

Pressure Cooker / Instant Pot Grape...

Moroccan Meatballs

Instant Pot Beer BBQ Meatballs and ...

Instant Pot Swedish Meatballs and N...

Instant Pot Meatballs Recipe

Instant Pot Grape Jelly Meatballs

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The most viewed instant pot meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine