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Quick, easy, and so delicious! My juicy Instant Pot Meatballs Recipe is as simple as it gets and ready in 15 minutes. Moist and flavorful, these are the best beef meatballs for spaghetti, meatball subs, over rice, and more. They are so quick and easy to make!
Meatballs in the Instant Pot
You haven't tried juicy meatballs until you try making them my way. Trust me, I was super hesitant to try making meatballs in the instant pot but once I did, I have never looked back! These are hands down the best meatballs around.
These meatballs in the instant pot recipe use a tasty seasoning blend that takes them over the top. I guarantee you're going to love this recipe. It's so easy!
Try this recipe once and it will become your new favorite ground beef recipe! My family's other favorite is my Instant Pot Hamburger Soup. It is super easy and so amazingly delicious.
This recipe was so easy to follow and delicious. Added bonus, I love making meatballs without using my oven in the summer!
Kelly on Pinterest
Instant Pot Meatball Ingredients
- Ground beef
- Ground sausage
- Eggs
- Italian bread crumbs
- Garlic powder
- Onion powder
- Italian seasoning
- Parmesan cheese
- Sea salt to taste
- Beef broth
- Olive oil
A mix of ground beef and ground sausage is perfect for this recipe. Paired with Italian bread crumbs and seasoning, plus Parmesan cheese, these meatballs have so much flavor and are perfectly moist.
What really sets this simple meatball recipe apart from others is the use of beef broth. They cook on a trivet over the top of the broth, absorbing so much flavor!
How to Make Meatballs in the Instant Pot
- In a large mixing bowl, combine ground beef and ground sausage.
- Beat eggs in a separate bowl, then combine it with the meat mixture.
- Add Italian bread crumbs, garlic powder, onion powder, and Italian seasoning to the bowl. Mix well.
- Mix Parmesan cheese in with the beef mixture until fully combined.
- Form the meat mixture into balls by rolling them in your hands. You can make regular size or even mini meatballs.
- Add your trivet to the Instant Pot, then pour in beef broth.
Place your meatballs on the trivet, stacking up as necessary.
Add the lid, then cook on high pressure for 7 minutes and natural release for 5 minutes. - Remove from the Instant Pot when done and drain the liquid.
Set the pot to saute mode and add olive oil. Place meatballs back into the pot once the oil is hot and cook until they brown. Serve, and enjoy!
Pressure Cooker Meatballs Tips
- Don't over-mix! This is the most important step, mix just enough to combine all the flavors.
- Don't overcook! Even in the Instant Pot, you have to be careful not to overcook ground beef.
- Don't skip the sausage. The sausage adds amazing flavor and creates a juicy middle.
Instant Pot Meatball Recipes FAQs
Yes! These Instant Pot Meatballs will last in your fridge for 3-5 days.We love to prepare them ahead of time to add to dinner throughout the week, like spaghetti and meatballs or meatball subs.
Yes! Prepare the recipe as directed, then allow them to cool. Place in a single layer on a baking sheet, then add them to the freezer until frozen solid, about 1 hour or so. Once frozen, transfer it to a freezer-safe bag and label it with the freezing date.
Pressure cooker meatballs are so easy and so juicy!
They are ready in 15 minutes or less with only 7 minutes of cooking time.
The moistest meatballs recipe ever!
So flavorful, you can eat them as-is or in your favorite dishes!
How to Reheat Meatballs
Reheating meatballs in the oven
- Preheat oven to 300°F.
- Line a baking sheet or dish with your leftover meatballs.
- Cover the sheet or dish with foil so the meatballs won't dry out.
- Heat until warmed through, about 5-10 minutes.
If you're reheating meatballs without sauce, this is the best way to do it in the oven.
Reheating meatballs in the Instant Pot
- Add 1 cup of water to your Instant Pot. Place the trivet over top.
- Place leftover Instant Pot meatballs in a heatproof container that fits into the pot. Add about 1 Tbsp. water or beef broth to the container. If reheating with sauce, you do not need to add water or broth. Cover the container with foil.
- Place the container on the trivet in the pot and close the lid. Set to the Steam function for 3-5 minutes depending on the amount you are reheating. Vent, serve, and enjoy!
Best Ground Beef Recipes
- Instant Pot Beef Stroganoff
- Philly Cheese Steak Dip
- Beef Empanadas
- Instant Pot Shepherd’s Pie
- Instant Pot Salisbury Steak
And so much more! Try our Best Ground Beef Dinner Ideas!
Beef Meatball Recipes
- Italian Meatball Recipe
- Meatball Sub
- Mozzarella Stuffed Meatballs
- Cocktail Meatballs
- Meatball Seasoning
- Air Fryer Meatballs
- Swedish Meatballs Recipe
- Honey Sriracha Meatballs
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Instant Pot Meatballs
Equipment
Ingredients
- ½ lb. ground sausage
- 1 lb. ground beef
- 2 eggs
- ½ cup Italian breadcrumbs
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tablespoon Italian seasoning
- ½ cup Parmesan cheese
- Sea salt to taste
- 1 cup beef broth
- 1 Tbsp. olive oil
Instructions
- In a large mixing bowl, combine ground beef and ground sausage.
- Beat 2 eggs in a separate bowl, then combine it with the meat mixture.
- Add Italian bread crumbs, garlic powder, onion powder, and Italian seasoning to the bowl. Mix well.
- Mix Parmesan cheese in with the beef mixture until fully combined.
- Form the meat mixture into balls by rolling them in your hands. You can make regular size meatballs or even mini meatballs.
- Add your trivet to the Instant Pot, then pour in beef broth.
- Place your meatballs on the trivet, stacking up as necessary. Add the lid, then cook on high pressure for 7 minutes and natural release for 5 minutes.
- Remove your meatballs from the Instant Pot when done and drain the liquid.
- Set the pot to saute mode and add olive oil. Place the meatballs back into the pot once the oil is hot and cook until they brown. Serve, and enjoy!
Video
Notes
- Don't over mix! This is the most important step, mix just enough to combine all the flavors.
- Don't overcook! Ideally, you want a crispy outer layer with a juicy inside.
- Don't skip the sausage. The sausage adds amazing flavor and creates a juicy middle.
Beth says
Turned out great. Meatballs stayed together and were delicious. Doubled the batch, but still only cooked half at a time. Put then2 cups of broth in the bottom of my 8qt IP. Left the broth in the bottom and cooked the 2nd half. With the broth already hot the 2nd batch gets to pressure quicker.
Em Beitel says
That's awesome, Beth! We're so glad you enjoyed them - thank you for your feedback! That's a great tip about leaving the broth in to cook another batch!
Tyler says
This is outstanding. Followed to a T but left out the breadcrumbs as I am gluten intolerant. They're a little stickier to work with that way but they still kept their form and came out perfect. My wife and I have both been making meatballs for around 25 years and these are by far the best we've ever had, both agreed.
That sausage mixed in there takes them to a whole other level, plus the beef broth kicker. Thanks so much for sharing this!
Em Beitel says
Thank you so much, Tyler! That's incredible! We're so glad you and your wife enjoyed them!
Ixchel says
If cooking turkey meatballs how long do we cook in instant pot for?
Em Beitel says
Hi Ixchel! Cook them for 10 minutes on high pressure if you're using turkey. Enjoy!
Sheri says
The only hing I did different was I seared the meatballs first and then again at the end. This was mainly as I made them nice an small and so it avoided them breaking and falling through the trivet. They were excellent!
Em Beitel says
That is awesome, Sheri! We're so glad you enjoyed it! Thank you so much!