Pressure cooked meatballs are an experiment that we wanna try because, well, we LOVE our instant pot!

You can freeze these for meal prep.

Prep Time 15 minutes – Cook Time 15 minutes – Chill Time 10 minutes – Total Time – 40 minutes


  • 1 pound ground beef
  • 1/3 cup pork rinds crushed
  • 1 large egg
  • 2 tablespoon fresh chopped parsley
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon red pepper flakesoptional
  • 1 cup beef broth or water


  • In a large bowl mix everything together.
  • Form meatballs and place on tray and chill in the freezer 5-10 minutes
  • In the Instant Pot, pour in 1 cup of beef broth.
  • Add in the trivet and place meatballs, stacking if needed.
  • Turn Instant Pot to HIGH PRESSURE for 7 minutes (make sure and SEAL the thing!)
  • Let pressure release naturally for a few minutes and then release pressure manually.


Tips for making the best Instant Pot meatballs:

  1. Don’t make the meatballs too big. If they are too big, they dry out on the outside and will be raw inside.
  2. Choose a variety of ground meat. Get creative with beef and pork, or keep it high fat and low fat beef.
  3. Add moisture. The egg is a necessity!
  4. Be gentle with the meatballs! Don’t make them super compact or they will end up rubbery.
  5. Oil your hands when rolling meatballs. This is a SWEET life hack to keep the meat from sticking to your hands.



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