These instant pot chicken meatballs are the easy button when it comes to quick, healthy weeknight meals. With an instant pot cook time of 5 minutes, and only a few simple ingredients, they’re Whole30, Paleo, and gluten-free while also being full of flavor and totally delicious. This meatball recipe makes enough for the whole family, or is perfect for meal prep!
It’s no secret I love my instant pot, but if someone asked me to name one reason why it’s so great, that reason would be these chicken meatballs. It really couldn’t get easier to make these, and it makes a big enough batch for me to freeze half for later in the month when I need a quick option for lunches or forget to plan dinner for that night.
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!
Instant Pot Meatballs
Meatballs in the Instant Pot are THE way to go when it comes to meatballs. They really couldn’t be easier! When cooking meatballs in a pan they can crumble and fall apart. Baking them can dry them out. Cooking them in the Instant Pot is easier AND tastes better. By cooking them in the sauce the meaty flavor infuses the sauce and makes it so much more flavorful. Instant Pot Meatballs can be shaped, thrown in and cooked without falling apart AT ALL. The meatballs stay tightly packed and don’t crumble in the sauce!
1 1/2 lbs ground beef lean
1/2 cup onion grated
1/2 cup panko bread crumbs
1/2 cup Parmesan cheese grated
2 cloves garlic crushed
2 tablespoons milk
1 teaspoon kosher salt or to taste
1/2 teaspoon oregano
1/4 teaspoon ground black pepper
4 cup spaghetti sauce
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.
Spray bottom of Instant Pot with cooking spray and add spaghetti sauce.
Place meatballs over the sauce, layering them if necessary. It’s OK if they touch, just don’t squish them too much.
Place lid on Instant Pot and switch valve to “sealing”. Press “Manual” and set to high pressure for 7 minutes.
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 “venting”).
Remove lid from Instant Pot, stir, and serve over cooked pasta noodles.