You have landed on the best Instant Pot Meatballs Recipe the internet can give you. They are juicy, effortless and made from pantry staple ingredients, and require only a few mins cooking in the Instant Pot. A great make-ahead freezer meal.
Suitable for Low Carb, Keto, Paleo, and Gluten-Free diets. Post includes Weight Watchers points.
These are the BEST Instant Pot Meatballs EVER. I know I can say this since I have worked my way through a gazillion different versions of Instant Pot meatballs recipes to make sure I really bring you THE BEST version.
Allow me to demonstrate just how easy this recipe is. Flavorful and juicy meatballs in a herby tomato sauce all cooked up in the Instant Pot in just 5 minutes.
You don’t have to fry or bake the meatballs first, you don’t have to simmer the tomato sauce away. Nope, not for this recipe. You just add the ingredients, press start, and let the Instant Pot do the work for you. #instantpotforthewin
Yeap, these Instant Pot meatballs are all about simple, good quality, pantry staple ingredients that you can throw together in a heartbeat for an easy yet impressive meal.
If you like this easy pressure cooker meatball recipe, you’ll definitely want to learn How to Cook Frozen Meatballs. And while you’re at it, check out my effortless recipes for Slow Cooker Spaghetti and Meatballs and Slow Cooker Grape Jelly Meatballs.
Effortless Instant pot cooking is just one of the things that makes this recipe a great option for weeknight suppers, busy life moments, and whenever you are short on time. You are very welcome!!!
- Make Ahead – batch cook these Instant Pot Meatballs and sauce, refrigerate or transform them into make-ahead freezer meals.
- Meatballs for a crowd – double or triple this recipe to feed a crowd.
- Meal Planning Friendly – use these juicy meatballs for the basis of a whole week’s worth of meal planning. See some ideas below.
- Family Friendly – seriously the whole family will love them.
- Immensely adaptable – add herbs and spices to your taste.
- Diet Friendly – low carb, keto, and gluten free.
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this recipe.
- Ground Beef – can also use pork, turkey, or a combination.
- Water – or use beef broth for added flavor.
- Green onions – finely chopped.
- Eggs – to bind the meatballs.
- Almond flour – keeps these meatballs keto, paleo, and gluten free.
- Grated Parmesan cheese – optional but adds great flavor.
- Herbs – parsley, dried oregano, garlic purée for classic Italian meatball flair.
- Salt – add to taste.
- Olive oil – or swap for no-calorie cooking spray.
- Diced tomatoes – make sure to they are sugar free.
- Red Wine vinegar – gives the marinara sauce a nice depth of flavor.
- Italian seasoning – add more or less to the sauce, as desired.
So are you ready to learn how easy it is to cook meatballs in Instant Pot? Then gather all your ingredients and let me show you…..
- Combine the ground beef with the rest of the meatball ingredients in a bowl and mix well.
- Form the mix into balls using your hands or a small ice cream scoop.
- Oil the Instant Pot insert, then add the meatballs (you can layer them if needed)
- Add the tomatoes, water, vinegar, and herbs.
- Cover the Instant Pot, turn valve to sealing, and set to pressure cook (or manual), on high pressure for 5 minutes.
- Allow for a 10-minute natural pressure release, followed by a quick pressure release of any remaining pressure.
- Oil the Instant Pot insert, then add in the frozen meatballs (it’s okay to layer them if needed).
- Pour over the tomatoes, water, vinegar, and herbs.
- Cover the Instant Pot, turn the valve to the sealing position, select pressure cook (or manual), high pressure, and set the time to 5 minutes.
- When done, allow 10 minutes of natural pressure release, and then quick pressure release the rest.
See how easy it is to make these awesome low carb meatballs?
- This was designed as a ‘one pan dump everything in and press go’ Instant Pot recipe for busy moments in your life. If you have time and prefer to, then please go ahead and brown the meatballs first. Just brown them using the sauté function in batches in the Instant Pot until done.
- Don’t forget to deglaze the Instant Pot insert before cooking meatballs in the sauce if you brown the meatballs first.
- To make life even easier feel free to use a pre-made tomato sauce or some store-bought pasta sauce.
- The total cook time does not include the time it takes for the Instant Pot to come up to pressure or for the pressure to release.
- You can use regular bread crumbs if you are not following a low carb or gluten-free diet.
- I find ground beef (or pork) with some fat works best in this recipe. However, if you are trying to reduce the calories, then use lean ground beef or ground turkey.
- Change the spices and herbs – Feel free to add in Tuscan seasoning, onion powder, dried rosemary, red pepper flakes, chipotle paste, etc.
- Bread crumbs – you can use gluten free bread crumbs or regular bread crumbs if you prefer.
- Use broth – Swap the water for beef broth or chicken broth.
- Top them with cheese – Transfer Instant Pot meatballs to a broil-safe dish, top with cheese and broil for a few minutes until cheese is melted.
This pressure cooker meatballs recipe is super freezer-friendly, which means it is ideally suited for meal prep. Simply whip up a batch (or double or even triple) and then store it in the freezer until you’re ready to use.
- Prep Ahead – These meatballs can be cooked up to a few days in advance and reheated.
- Store – Store the cooked meatballs in pasta sauce in an airtight container in the fridge for up to 3 days.
- Freeze – Follow the handy tips below for how to freeze this.
- Transfer into these convenient Ziploc freezer bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for 3 months.
- To make reheating easier, freeze in the right portion sizes that you need for the future.
- To Thaw – Remove the meatballs from the freezer the night before needed and let thaw in the fridge.
- Reheat – To reheat, simply let them thaw out in the fridge and then reheat in a saucepan over low heat so that the meatballs stay moist.
So the great thing about these Instant Pot Meatballs is that they can be an awesome base for meal planning. How do you ask?
There are a gazillion ways you can use these for meal planning. I suggest a few ideas of what to serve with your meatballs here, but please don’t be limited by these ideas. They are just a starting point.
Well, 5 minutes is perfect for cooking medium to large-sized meatballs in your pressure cooker. If you have smaller meatballs, you might want to start with 4 mins and see how cooked they are and go from there.
I find ground beef (or pork) with some fat works best in this recipe. You can also use a mixture of ground beef and ground pork. However, if you are trying to reduce the calories, then by all means, use lean ground beef, turkey, or chicken.
Just brown them using the sauté function in batches in the Instant Pot until done. Make sure to deglaze the Instant Pot insert using water or beef broth before cooking the meatballs in tomato sauce.
You sure can. Remove cooked meatballs from the marinara sauce and broil for a couple of minutes, turning halfway through until they are crispy.
It is super easy to make Instant Pot meatballs no sauce. Just add a cup (250mls) of water or beef broth into the Instant Pot Insert, place the meatballs on a steamer basket inside the Instant Pot and cook as directed.
Making these and Spaghetti is quick and easy. Cook the meatballs according to the recipe. While the meatballs and marinara sauce are cooking, cook the spaghetti on a stovetop (or in your second Instant Pot), then drain and set the pasta aside. When the meatballs are done, add the spaghetti and serve.
If you use calorie-controlled cooking spray instead of olive oil, as well as lean ground turkey, there are 2 Blue Plan SmartPoints per serving.
Thank you for reading my Instant Pot Meatballs recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Originally published August 2018. Republished August 2020.
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Instant Pot Meatballs
These easy meatballs are juicy, effortless, made from pantry staples!
Combine all meatball ingredients in a bowl and mix well.
Form the mix into balls using your hands or a small ice cream scoop.
Oil the Instant Pot insert then add the meatballs in layers, trying not to squash them.
Pour the tomatoes, water (or beef broth), vinegar and herbs over the meatballs.
Cover the Instant Pot, turn the valve to sealing, select manual pressure/high pressure and set the time to 5 minutes.
When done, allow for a 10-minute natural pressure release and then perform a quick pressure release the rest.
- This was designed as a ‘one pan dump everything in and press go’ recipe for busy moments in your life. If, however, you have time and prefer to, then please go ahead and brown the meatballs first. Just brown them using the sauté function in batches in the Instant Pot until done. Don’t forget to deglaze the pot before cooking the meatballs in tomato sauce if you brown the meatballs first.
- To make life even easier feel free to use a pre-made tomato sauce or some store-bought pasta sauce.
- You can absolutely use regular breadcrumbs if you are not following a low carb or gluten-free diet.
- I find beef (or pork) with some fat works best in this recipe. However, if you are trying to reduce the calories, use lean beef or ground turkey.
- Storage – keep leftovers in an airtight container inside the fridge for 3 days.
- If you use calorie-controlled cooking spray instead of olive oil, as well as lean ground turkey, there are just 2 WW Blue Plan SmartPoints per serving.
Calories: 333kcal | Carbohydrates: 6g | Protein: 20g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 311mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 11.2mg | Calcium: 144mg | Iron: 3.4mg