Easy Instant Pot Italian Meatballs Recipe
Meatballs in the Instant Pot makes for an easy, budget-friendly family dinner recipe.
- 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
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.
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.
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