These savory Instant Pot Meatballs are made with a delicious blend of ground beef, Italian sausage, and perfectly balanced seasonings. Pressure cooked to juicy perfection, they make a hearty and satisfying meal that the whole family will love.
Enjoy them with pasta, in a sandwich, or on their own. Quick, easy, and full of flavor!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Meatballs in the Instant Pot (electric pressure cooker) cook quickly, and pair perfectly with pasta or on their own for a hearty and satisfying meal that the whole family will enjoy!
I love my Instant Pot for family dinners! Meatballs are great for dinner with my family, everyone loves them, there are no complaints. There are also no leftovers, so perhaps I need to double this recipe whenever I make it!
We’re talking delicious, homemade beef meatballs in your favorite sauce, cooked in half the time (and way less effort) than traditional methods.
It takes just 7 minutes to cook at high pressure (plus time to come to pressure). You’ll need about 15 minutes to prep, 20 total for cooking. While the meatballs cook, cook up some spaghetti or other pasta, or throw together a salad, or prep for some subs!
I use my instant pot for making risotto, instant pot spaghetti, making soup, stew and chili.
Why you’ll love this recipe:
- This is a quick and easy recipe that takes around 40 minutes until done, perfect for last minute dinners or busy weeknights.
- Meatballs are great for meal prep. Make this on a Sunday, and reheat for dinner during the week.
Frequently Asked Questions
Can I use frozen meatballs?
Sure, but they won’t taste nearly as good as your own homemade ones. If you really are in time crunch, add a few minutes to the cooking time.
Do I need to brown the meatballs before cooking in the instant pot?
No, technically you don’t. I like to brown mine as doing so can add extra flavor thanks to the Maillard reaction. It also partially cooks them so they don’t fall apart. I use my instant pot on the sauté mode, but you could broil or air fry the meatballs for a few minutes to brown the outsides before OR after pressure cooking.
What is the best meat to use for Instant Pot meatballs?
Ground beef, ground turkey, or a combination of the two work well. You can also use ground pork or Italian sausage for added flavor like I do.
Can I stack meatballs?
Yes, you can stack meatballs in the Instant Pot. They do not need to be in a single layer, as the steam and pressure will cook them through evenly. However, try not to pack them too tightly, as they need room for the hot steam to circulate.
How do I prevent my meatballs from falling apart in the Instant Pot?
To prevent meatballs from falling apart, make sure you mix your meatball mixture just until combined—overmixing can make them fall apart. Additionally, forming a firm meatball and chilling them for about 30 minutes before cooking can help them keep their shape.
How to serve these meatballs
- Add the meatballs in sauce to subs, add a little cheese and you’ll have meatball subs.
- Cook up some pasta, serve cooked meatballs and sauce over the top, bake some spaghetti squash or cook some zucchini noodles as an alternative.
- Make them smaller and serve with toothpicks as an appetizer
- Try these meatballs in meatball sliders
Instant Pot Cooking Terms
What is Natural Pressure Release – aka NPR?
A natural pressure release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done when the pin drops!
What is Quick Release?
Quick Release: this means to let the Instant Pot release pressure naturally for a few minutes. After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Don’t overmix your homemade meatballs! Overmixing makes tough meatballs, and we want them tender!
How to store meatballs
To store your Instant Pot Meatballs, place them in an airtight container or a sealed zip-top bag and keep them in the refrigerator for up to 3-4 days.
Reheat meatballs on the stove or microwave until piping hot.
Substitutions/Additions
Switch out the beef for turkey, chicken or pork.
Depending on which protein you choose, switch up your seasonings.
Freezing instructions
If you want to store them for a longer period in the freezer, they can be frozen for up to 2-3 months. Thaw in the refrigerator and reheat with a little bit of sauce or water so they don’t dry out.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Ground beef. I use lean ground beef. You could also make turkey meatballs if you switched out the beef for ground turkey or chicken, or ground pork. Any meat will work well for this recipe.
- Pork sausage. Substitute Italian sausage if desired.
- Panko breadcrumbs. These are Japanese style breadcrumbs found in the baking section of the grocery store. Gluten-free breadcrumbs can also be used. Using breadcrumbs helps the meatballs to stay together instead of crumbling.
- Parmesan cheese. Grated.
- Eggs. I use large eggs.
- Seasoning. I use garlic powder, onion powder, Italian seasoning, and salt. I do add a little extra dried oregano or a few cloves garlic to mine sometimes.
- Cooking oil. You can use any high smoke point oil like vegetable oil, canola oil, avocado oil or sunflower seed oil. Avoid low smoke point oils such as olive oil and butter.
- Marinara sauce. Also known as spaghetti sauce! Use your favorite jarred tomato sauce or homemade marinara or flavored pasta sauce in this recipe. Be sure to use at least 24 ounces or 3 cups of sauce.
Recommended Equipment/Tools
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You’ll need an electric pressure cooking, also known as the brand name “Instant Pot” for this recipe. I use a 6-quart instant pot.
How to make this Instant Pot Meatballs Recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the meatballs
In a large mixing bowl, add the ground beef, pork sausage, bread crumbs, parmesan cheese, eggs and seasonings and mix until just combined.
Make meatballs
Use a large cookie scoop to form the meat mixture into 12 large balls.
- Cook the meatballs
Set the pot to the brown/sear/sauté feature.
Add the cooking oil to the pot
Once the oil is hot, place the meatballs in the pot, and sear on each side for 1-2 minutes or until browned. Depending on the size of your instant pot you may need to sear the meatballs in batches so as to not overcrowd the pan.
Once the meatballs are seared, but not fully cooked through, cancel the sauté function and stir in the marinara sauce. Be sure to stir the meatballs together with the sauce well and scrape up anything on the bottom of the pot for added flavor.
Place the lid on, switch the button on the sealing position on the instant pot and cook at high pressure for 7 minutes.
Once the instant pot finishes cooking, allow it to naturally release for 5 minutes and then release any remaining steam.
Serve the meatballs
Remove the meatballs and sauce, serve hot over pasta if desired.
More delicious Instant Pot Recipes:
Looking for more instant pot recipes?
- Instant Pot Pulled Pork. Sweet, spicy, juicy – this recipe uses an instant pot for maximum speed but tender, mouthwatering results.
- Instant Pot Beef Stew. Red wine and rosemary feature in this inviting, tasty and tummy-warming Instant Pot Beef Stew Recipe- perfect for a cold day.
- Thai Butternut Squash Soup. A velvety smooth and dreamy soup with a kick of Thai heat, balanced by creamy coconut cream.
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Instant Pot Meatballs
Recommended Equipment
Ingredients
- 1 lb ground beef
- ½ lb pork sausage
- 1 cup panko breadcrumbs
- ½ cup parmesan cheese (grated)
- 2 large eggs
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 12 ounces marinara sauce
Optional
- cooked pasta (for serving)
- fresh herbs (for garnish)
Directions
Make the meatballs
- In a large mixing bowl, knead together the 1 lb ground beef, ½ lb pork sausage 1 cup panko breadcrumbs, ½ cup parmesan cheese, 2 large eggs and 1 teaspoon garlic powder, 2 teaspoons Italian seasoning, ½ teaspoon salt until well combined.
Form the meatballs
- Use a large cookie scoop to form the meat mixture into 12 large balls.
Cook the meatballs
- Set your instant pot to the brown/sear/sauté feature.
- Add 2 tablespoons vegetable oil to the pot
- Once the oil is hot, add the meatballs and sear on each side for 1-2 minutes or until browned. Depending on the size of your instant pot you may need to sear the meatballs in batches so as to not overcrowd the pan.
- Once the meatballs are seared, but not fully cooked through, cancel the sauté function and stir in 12 ounces marinara sauce. Be sure to stir well and scrape up anything on the bottom of the pan.
- Seal the instant pot and set it to pressure cook for 7 minutes.
- Once the instant pot finishes cooking, allow it to naturally release for 5 minutes and then release any remaining steam.
- Serve the meatballs and sauce hot over cooked pasta with fresh herbs if desired.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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