Instant Pot Chicken Meatballs with Sauce
Instant Pot Chicken Meatballs with Sauce is a quick and easy recipe. Only 4 ingredients and 12 minutes for this Paleo and Whole30-friendly recipe.
Here is the first of MANY Instant Pot recipes! Chicken meatballs are a favorite dinner of mine and I just had to share this recipe with the Instant Pot version. Regular beef meatballs are incredibly good too, don’t get me wrong, but there’s something about the light taste of a chicken meatball that I crave. And with adding fresh grated zucchini, these Instant Pot Chicken Meatballs with Sauce are light tasting and moist and even more nutritious!
I’m sure everyone has used an Instant Pot before, but if you’re new to it (or have had an Instant Pot for a long time, but are JUST taking it out of the box now!) I’ll walk you through making these chicken meatballs. First mix together the ground chicken, grated zucchini (squeezed in a paper towel to remove the water), seasonings, and coconut flour. Then shape and roll the chicken meatballs into golf ball size. Set aside and prep the Instant Pot.
Spray a light layer of cooking spray in the bottom and sides of the Instant Pot. Place the remaining barbeque sauce in the Instant Pot. Carefully place each chicken meatball into the Instant Pot, it’s okay if there are too many you need to make a second layer of meatballs on top of the first. They’ll still cook! Once they’re in, put the lid on the Instant Pot, seal the valve, and press “Pressure Cook” and adjust the manual time to 12 minutes. That’s all! The Instant Pot will beep, take about 5-10 minutes to come up to pressure and then cook those chicken meatballs.
When the Instant Pot beeps after the 12 minutes are up, release the valve and once the pressure button has dropped, you can remove the lid and serve the Instant Pot Chicken Meatballs in Sauce. A couple of ways we have served them is with a baked sweet potato, on top of rice (or cauli-rice), and also as an appetizer! They make a delicious lunch or dinner, freeze great, and are yummy appetizers for gatherings with friends or Game Day fun!
- 1 1/2 lbs ground chicken
- 1/2 cup grated zucchini
- 1 1/4 cups bbq sauce of your choice, divided Make sure it's Paleo or Whole30 friendly if needed
- 2 Tbsp coconut flour
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1 tsp dill weed
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In a large mixing bowl combine ground chicken, zucchini (water squeezed out), ¼ cup bbq sauce, coconut flour and all seasonings. Shape and roll into even golf-ball sized balls.
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Lightly spray cooking spray onto the bottom and sides of the Instant Pot. Pour the remaining 1 cup of bbq sauce into the bottom of the Instant Pot. Carefully place all rolled out chicken meatballs into the sauce. If a second layer is needed, place them on top of the first layer of chicken meatballs.
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Secure the lid on the Instant Pot. Turn pressure valve to close. Press “Pressure Cook”. Adjust manual time to 12 minutes. Instant Pot will beep once and begin to pressurize. Once pressure is obtained, Instant Pot will beep again and start cooking.
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Instant Pot will beep when 12 minutes of cooking is done. Turn pressure valve to release (will be very hot, use caution!) and once pressure button drops, remove lid. Serve chicken meatballs immediately, or turn Instant Pot on “Keep Warm” until dinner is served.
Store leftovers in a covered glass contatiner in the fridge for up to 5 days.
Used in this recipe:
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