You are going to love these Instant Pot Meatballs. Serve them over pasta, pile them on sandwiches, or pair with veggies for a quick meal that comes together with minimal prep.
I love serving meatballs over rice, in sandwiches, with pasta, or as appetizers. Some of my favorite flavors are pesto chicken meatballs, grape jelly meatballs, and Greek meatballs with homemade tzatziki sauce!
Table of Contents
Meatballs in Instant Pot
Cooking meatballs in the Instant Pot is a no-brainer! You can sauté and cook everything in the same pot in just a fraction of the time.
With the Instant Pot, you can make frozen or fresh meatballs, and they come out tasty and moist every time.
What’s even better is that this recipe features meatballs in marinara sauce, but it’s so versatile! You can easily switch up the flavors or use different types of ground meat, like beef, pork, turkey, or Italian sausage. Our family loves every variation, and I’m sure yours will too!
Why We Love These Meatballs
- The Instant Pot consistently cooks meatballs evenly, so no more worries about undercooking.
- Perfect for busy weeknights or gatherings, these meatballs are a versatile, crowd-pleasing option.
- These Instant Pot Meatballs can be paired with pasta, rice, and bread, or enjoyed as a standalone dish.
Recipe Ingredients
Seasonings – A combination of Italian seasoning, onion powder, garlic powder, parsley, salt, and pepper creates a well-rounded flavor for the meatballs.
Parmesan Cheese – Adds a savory, slightly nutty flavor that complements the seasonings.
Breadcrumbs – Bind the meatballs and contribute to their texture. Panko or Italian breadcrumbs work equally well for this recipe.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Spaghetti – Place the meatballs along the bottom of the Instant Pot. Break 8 ounces of dry spaghetti and lay it across the meatballs. Pour 24 ounces of spaghetti sauce and 3 cups of water over the top. Cook on high pressure for 10 minutes, quick-release, and stir everything together.
Turkey/Chicken – Make meatballs using ground turkey or chicken as a healthier option. Gently mix the ingredients to avoid overworking the meat, which can result in tough and dry meatballs. Cook as usual, taking care not to overcook.
Swedish – To make Instant Pot Swedish meatballs, brown the meatballs, then remove them and add 2 tablespoons of flour to 2 cups of beef stock. Return the meatballs to the Instant Pot and cook on high pressure for 8 minutes. Perform a quick release. Thicken the sauce on the high SAUTE setting for 4–5 minutes, then stir in ½ cup of sour cream. Serve the sauce over the meatballs.
BBQ – Form and brown the meatballs before adding 2 cups of BBQ sauce and 1 cup of honey. Pressure cook on high for 4 minutes and manually release the pressure.
Grape Jelly – Cook the meatballs on an Instant Pot trivet over 1 cup of water or beef broth. Quick-release, then remove the trivet and the meatballs. Discard excess water and add 18 ounces of grape jelly and 18 ounces of BBQ sauce. Turn to SAUTE until the sauce is fully combined. Mix in the meatballs and serve.
How to Make Instant Pot Meatballs
Step 1: In a small bowl, combine bread crumbs and buttermilk. Stir and let sit for 5 minutes or until the breadcrumbs are moist.
Step 2: In a large mixing bowl, combine ground beef, ground pork, breadcrumb 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 them. Shape the meat mixture into balls, approximately 2½ inches in size.
Step 3: Turn the Instant Pot on to SAUTE mode. Once hot, add olive oil. When the oil is shiny and hot, add half of the meatballs. Quickly brown the meatballs on all sides, rotating every 2 minutes or so. Remove the meatballs and place on a paper towel-lined plate. Repeat with the remaining meatballs.
Step 4: Pour half of the marinara sauce into the bottom of the Instant Pot. Add the browned meatballs, then pour the remaining sauce over the top.
Step 5: Secure the lid and select MANUAL (high pressure) mode for 7 minutes. Once the meatballs are fully cooked, let the pressure come down naturally, which takes about 10 minutes. When the pressure valve drops, remove the lid and serve the meatballs with spaghetti or on subs.
Expert Tips
Allow Natural Pressure Release – Let the Instant Pot release pressure naturally for 10 minutes before performing a quick release. This gradual release helps retain the meatballs’ moisture and tenderness.
Deglaze the Pot After Sautéing – After browning the meatballs, deglaze the pot with a small amount of broth or wine to lift flavorful browned bits, preventing the burn warning and enhancing the sauce’s taste.
FAQs
Use a meat thermometer to check the internal temperature of the meatballs. They should reach 165°F (74°C) to be safe to eat.
Yes, you can cook the meatballs using a trivet and water or broth in the Instant Pot. Add the sauce later after pressure cooking.
Storage Information
STORE your Instant Pot meatballs by letting them cool completely before placing them in an airtight container with the sauce. Refrigerate leftovers for up to 3–4 days.
To FREEZE, you can store the meatballs either cooked or uncooked. For uncooked meatballs, freeze them on a baking sheet in a single layer until solid, then transfer them to a freezer-safe container or bag. Uncooked meatballs can be frozen for up to 3–4 months, while cooked meatballs will last for 2–3 months in the freezer.
There’s no need to defrost frozen meatballs before cooking. Simply add them to the Instant Pot straight from the freezer and increase the cooking time by a couple of minutes. To REHEAT cooked meatballs, warm them in the microwave or on the stovetop in a pot of sauce until heated through.
More Delicious Meatball Recipes to Try
Instant Pot Meatballs Recipe
Recommended Products
Ingredients
- 3/4 cup breadcrumbs - panko breadcrumbs or Italian
- 1/3 cup whole milk - or buttermilk
- 1 1/2 lb ground beef
- 1 large egg - lightly beaten
- 1/3 cup parmesan cheese - grated
- 1/2 tsp onion powder
- 1/2 teaspoon garlic powder
- 1 tsp Italian seasoning
- 1 tsp parsley - freshly minced
- 1 tsp coarse kosher sea salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 3 cups marinara sauce - store-bought or homemade
Instructions
- In a small bowl, combine bread crumbs and buttermilk. Stir and let sit for 5 minutes or until the breadcrumbs are moist.
- In a large mixing bowl, combine ground beef, ground pork, breadcrumb 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 them. Shape the meat mixture into balls, approximately 2½ inches in size.
- Turn the Instant Pot on to SAUTE mode. Once hot, add olive oil. When the oil is shiny and hot, add half of the meatballs. Quickly brown the meatballs on all sides, rotating every 2 minutes or so. Remove the meatballs and place on a paper towel-lined plate. Repeat with the remaining meatballs.
- Pour half of the marinara sauce into the bottom of the Instant Pot. Add the browned meatballs, then pour the remaining sauce over the top.
- Secure the lid and select MANUAL (high pressure) mode for 7 minutes. Once the meatballs are fully cooked, let the pressure come down naturally, which takes about 10 minutes. When the pressure valve drops, remove the lid and serve the meatballs with spaghetti or on subs.
These were perfect! Easy, fast and delicious!
Everyone at my house loved it! So good!
Great recipe! I made a double batch and froze half of it for next week. Can’t wait!