Easy Instant Pot Italian Meatballs Recipe
Meatballs in the Instant Pot makes for an easy, budget-friendly family dinner recipe.
Servings: 6
Calories: 430kcal
Cost: $15
Equipment
- Instant Pot (or Pressure Cooker)
Ingredients
- ½ Tablespoons olive oil
- 3 cloves garlic minced
- 28 ounces petite diced tomatoes
- 28 ounces tomato puree
- ½ cup chicken broth
- 2 teaspoons salt
- ½ cup fresh basil leaves roughly chopped
- 26 ounces frozen meatballs
Instructions
- Turn on Instant Pot and press SAUTE button.
- Add the oil to the bottom of the pot and let it heat up.
- Add garlic and stir for about 1 minute.
- Add in tomato puree, diced tomatoes, and chicken broth. Sprinkle the salt on top. Stir in basil.
- Dump the meatballs into the sauce and stir so that all the meatballs are covered in sauce. Press cancel to cancel the saute function.
- Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes. Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
- Once it is finished cooking, do a quick release of the pressure. Remove the lid and stir.
Notes
You can serve these meatballs and sauce over cooked pasta or on a sub sandwich.
How to turn this into a freezer meal:
Place meatballs, garlic, tomatoes, tomato puree, chicken broth, salt, and basil into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of chicken broth or water in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 7 minutes. Do a QUICK RELEASE when the timer is done.
Nutrition
Calories: 430kcal | Carbohydrates: 22g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 1128mg | Potassium: 1349mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1073IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 5mg