One taste of these Instant Pot meatballs, and you will be in comfort food heaven. These instant pot turkey meatballs are hearty, filling, easy to make, and positively delicious. This tasty recipe only needs 9 ingredients and is completely ready in 30 minutes. My pressure cooker meatballs are low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I know that traditional meatballs have two problems. First of all, meatballs can be a lot of work, depending on how they are prepared. That can be wonderful if you have lots of time on your hands. Second of all, traditional meatballs are bound together by gluten in the form of bread crumbs or crackers. I knew that there had to be a way to make them, so they fit my lifestyle. And let me just tell you these homemade meatballs are beyond amazing.
Because these easy meatballs are made in the pressure cooker, they only need to cook for 7 minutes at high pressure. You will have time to do other things instead of hovering over a skillet. I'm game for anything that doesn't take lots of effort but still allows us to enjoy some home-cooked food.
How To Make Instant Pot Meatballs
First Step: Make sure the Instant Pot insert is in place and pour in the marinara sauce and set aside.
Second Step: Mix together the turkey, almond flour, egg, minced onion, Italian seasoning, garlic powder, salt, and pepper in a bowl.
Third Step: Using a large cookie scoop, form the meatball mixture into balls. Place them in the Instant Pot on top of the marinara sauce.
Fourth Step: Turn on the pressure cooker and place it on high-pressure for 7 minutes. After the 7 minutes are up, allow it to natural release for 5 minutes. Finish with a quick release and serve! Enjoy!
Can I Make Homemade Meatballs With Different Protein?
Yes, if you don't happen to have ground turkey on hand, it's totally fine. You can easily swap it out with another ground meat you do have. Try them with any of the following:
- Chicken - Ground chicken is often used to make meatballs. It's a healthy alternative to turkey if you happen to have some.
- Beef - Most traditional meatball recipes use ground beef as the main ingredient. I prefer the flavor of the turkey, but beef is always an option.
- Pork - If you use ground pork, you'll find that the flavor is perfect for Italian dishes. This one included!
- Combination - Don't be afraid to mix the different meats too. You could do half of one and half of another. It just adds another flavor element to the Instant Pot meatballs.
What's The Difference Between Natural Release And Quick Release?
If you don't use your Instant Pot a lot yet, the different settings and functions can be a little confusing. The natural and quick release function tends to confuse people just starting out, and I can see why! Once you get the hang of the terminology, you can feel confident about cooking many meals in your pressure cooker. Let's break down the options for you.
- Natural Release - Natural release, is just like it sounds. You allow the machine to do all the work and release the pressure naturally. It's a slower process depending on how much pressure was built up. The reason for a natural release is that the food will continue to cook slowly while it releases. So, make sure to follow each recipe guidelines so you know if you should allow a natural release or not.
- Quick Release - Just like the natural release, you'll find that quick release is like it sounds as well. If you are cooking foods like vegetables and other items that tend to get mush if allowed to natural release, then quick release is a great option. To complete a quick release, you will need to turn the vent valve to the venting position. NEVER use your bare hand to do this. It will spray all sorts of steam and could burn you very bad. Stick with a wooden spoon, spatula, or cover it with a towel.
- Combination - Many recipes will ask that you allow so many minutes of natural release then finish off with a quick release, just like my homemade meatball recipe. That just means that you let the Instant Pot slowly release pressure for the required minutes, then you turn it to a quick release after.
How Do You Store Instant Pot Meatballs?
Store any leftover Instant Pot turkey meatballs in the refrigerator in a sealed container. They will last 3-4 days and make the best leftovers. If you do a lot of meal planning or meal prepping, add these to your rotation.
How Do You Heat Up Instant Pot Turkey Meatballs?
You can quickly heat homemade meatballs with a couple of different methods. First, you can microwave them in a microwave-safe dish. Just make sure to keep them covered, or your microwave will be a disaster as they heat up. They will warm back up fast using this method. Next, you could place them in a baking dish and heat them in the oven for 10-15 minutes. Heat the oven to 350 degrees. This method takes a little longer, but they will stay juicy and tender.
Can You Freeze Meatballs?
Yes, absolutely, you can freeze these Instant Pot Meatballs. Place them in a labeled freezer-safe bag or storage container. The easy meatballs will last 1-2 months. For best results, place them in the refrigerator the night before you want to heat them up so they can defrost. Then warm them up and serve.
What to Serve with Pressure Cooker Meatballs?
These go great with a green salad, keto lasagna, hearts of palm noodles (that is the type of pasta in my photos!), zucchini noodles, or with spaghetti squash.
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Equipment
Ingredients
- 1.5 lb ground turkey or beef
- ½ cup almond flour
- 1 egg
- 1 tablespoon dried minced onion
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups marinara sauce (no sugar added)
Instructions
- Put the marinara sauce into the instant pot bowl.
- Combine the rest of the ingredients and mix just until they are incorporated.
- Make 12 meatballs using a large scoop. Gently place them into the sauce in the instant pot.
- Seal the instant pot and cook on manual high pressure for 7 minutes. Let the pressure release naturally for 5 minutes. Then release manually. Serve with your favorite low carb pasta.
Lisa says
I made these, so delicious. I forgot to seal the vent so I got the burn notice, but I sealed it quick the let it natural release for 5 minutes. Turned out great not really burned at all. Very flavorful and delicious, everyone enjoyed this dish. Thank you for sharing. I will make this again and again - but won’t forget to seal. 😐