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Instant Pot Meatballs in a white bowl
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4.93 from 14 votes

The BEST Instant Pot Meatballs

With both pork and beef, these Instant Pot meatballs are so flavorful! In less than 30 minutes you can have the most delicious dish on the table. They are also gluten-free and easy to make!
Course: Instant Pot
Cuisine: Italian/American
Keyword: Instant Pot, meatballs
Servings: 18 meatballs
Calories: 187kcal
Cost: $10

Ingredients

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup breadcrumbs we use Canyon Bakehouse gluten-free bread to make ours
  • 1 cup parmesan
  • 2 eggs
  • 2 tablespoon dried onion
  • 1 tablespoon garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 28 ounces marinara sauce

Instructions

  • Start by crumbling 5 pieces of bread onto a baking sheet then bake at 425 degrees for 5 minutes or until toasted to a crisp and golden in color
    Bread being crushed to be made into breadcrumbs
  • Mix the remaining ingredients, minus the marinara sauce, in a large bowl and add freshly grated parmesan cheese
  • Add the toasted breadcrumbs and combine really well
  • Add the marinara sauce to the bottom of the pot 
  • Using a small cookie scoop, spoon our rounds of meat mixture and roll between your hands
  • Add the meatballs to the pressure cooker one at a time on top of the sauce and cook on high pressure for a cooking time of 8 minutes
  • Do a quick release, remove the lid and enjoy!

Notes

Pro tip: If you get a burn notice warning on your Instant Pot, open the lid and give it a good stir, scraping the bottom and start again. If your sauce is too thick, try adding a bit of water as well to thin it out
if you aren't quite ready to eat them yet, you can flash freeze the raw meat balls for 30 minutes on a baking sheet. After a flash freeze, add the meatballs to a gallon ziplock bag and freeze for later.
If you prefer to make this Instant Pot meatballs recipe without pasta sauce, use the sauté function to brown your meatballs just slightly (1 minute turning them to get all sides). Next, add 1 C beef broth to the Instant Pot and cook meatballs on a trivet for 8 minutes on high pressure.
Leftovers can be stored in an airtight container for up to 3 days. 

Nutrition

Serving: 1meatball | Calories: 187kcal | Carbohydrates: 5g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 310mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg