Instant Pot Italian Meatballs Recipe
These Instant Pot meatballs are an easy, budget-friendly recipe that works well as an appetizer or a weeknight meal.
Serving6 servings
Ingredients
- ½ Tablespoons olive oil
- 3 cloves garlic, minced
- 28 ounces diced tomatoes
- 28 ounces tomato puree
- ½ cup chicken broth
- 2 teaspoon 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: 430 kcal · Carbohydrates: 22 g · Protein: 25 g · Fat: 28 g · Saturated Fat: 10 g · Cholesterol: 88 mg · Sodium: 1128 mg · Potassium: 1349 mg · Fiber: 5 g · Sugar: 12 g · Vitamin A: 1073 IU · Vitamin C: 29 mg · Calcium: 92 mg · Iron: 5 mg