Pressure Cooker Meatballs Recipes

PRESSURE COOKER ITALIAN MEATBALLS RECIPE {INSTANT POT}

Steps:

• In medium mixing bowl, mix Ragu Sauce, Water, Italian Seasoning, Onion Powder, and Garlic Powder until well combined.
• Add 1 cup of Sauce Mixture to bottom of pressure cooker.
• Pour Meatballs into bowl with remaining Sauce, and stir well.
• Transfer Meatball/Sauce mixture into pressure cooker.
• Pull Meatballs away from edges of pressure cooker, to avoid burning.
• Instant Pot Cooking Instructions: Cook on Manual, Low Pressure, 12 minutes
• Crock Pot Pressure Cooker Instructions: Select Beans/Chili, Low Pressure, 12 minutes, Start
• Once Meatballs are done, naturally release pressure before removing lid.
• Serve over cooked Spaghetti, or on Hoagie buns as a meatball sub! Top with optional shredded Mozzarella Cheese or grated Parmesan Cheese, and ENJOY!

PRESSURE COOKER HOISIN MEATBALLS

Steps:

• In a 6-qt. electric pressure cooker, whisk together wine, hoisin sauce and soy sauce. Bring to a boil. Reduce heat; simmer until liquid is reduced slightly., In a large bowl, combine next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place in cooker. Lock lid; close pressure-release valve. Select manual setting; pressure-cook on high for 10 minutes., When finished cooking, quick-release pressure. Sprinkle with sesame seeds. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.

PRESSURE COOKER SPAGHETTI AND MEATBALLS WITH HERBED RICOTTA

Steps:

• Pre-heat the pressure cooker using the SAUTÉ or BROWN setting,
• Brown the meatballs in batches, turning them to brown on all sides. Remove the browned meatballs from the pressure cooker and set them aside.
• Make the sauce. Add the onions and red pepper to the cooker and sauté until they start to soften - about 3 minutes. Stir in the garlic, Italian seasoning, sugar (if using), 1 teaspoon of salt, black pepper and crushed red pepper flakes. Add the crushed tomatoes and the petite diced tomatoes and cook for a few more minutes. Then return the meatballs to the pressure cooker and stir to coat them in the sauce.
• Break the dried pasta in half and spread it out flat on top of the meatballs in different directions. Sprinkle ½ teaspoon of salt over the pasta. Pour the water and chicken stock on top of the pasta and press the pasta down gently to submerge it into the liquid. No need to stir, but make sure the liquid in the cooker is able to reach the bottom of the cooker by pulling the ingredients away from the side of the cooker a couple of times before locking the lid in place. If the cooker gives you an error message, open the lid and stir the ingredients just a little, making sure the water can reach the bottom of the pot.
• Pressure-cook on HIGH for 6 minutes.
• Make the whipped ricotta. Whisk the ricotta cheese, Parmesan cheese, milk, parsley and basil together in a bowl. Season with freshly ground black pepper.
• Release the pressure using the QUICK-RELEASE method, covering the pressure release valve with a kitchen towel if it starts to spurt a little water.
• Carefully remove the lid and gently stir the spaghetti, sauce and meatballs together. Let the food sit and cool to an edible temperature for a few minutes. Serve the spaghetti and meatballs in bowls and top off with a dollop of the herbed whipped ricotta and extra Parmesan cheese. Garnish with fresh parsley or basil leaves.
• NOTE: For a short cut you can use two (24-ounce) jars of your favorite pasta sauce instead of making the sauce yourself, increasing the water to 2½ cups. Pour the sauce over the browned meatballs and continue with step 5.
• NOTE: If you are using a brand of petite diced tomatoes that are thick, like Cento®, you may need to add another ¼ cup of water to the pot before pressure cooking.

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

PRESSURE COOKER LAMB MEATBALLS

Steps:

• In a large bowl, blend the first 9 ingredients for the meatballs. Moisten your palms with water, and shape the mixture into meatballs about 1 inch in diameter.
• In a 4-quart or larger pressure cooker, heat 1 tablespoon of the oil. Add the onions and green pepper, and cook over medium high heat, stirring frequently, until the onions begin to soften, about 1 minute.
• Stir in the wine, scraping up any browned bits sticking to the bottom of the cooker. Boil until the wine is reduced by half, about 1 minute. Stir in the water, and add the meatballs in one or two layers. Pour the tomatoes over the meatballs. (Do not stir.) Sprinkle on the garlic powder.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 5 minutes.
• Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.
• Split a meatball in half to check for doneness. If necessary, cover the cooker, and simmer until done.
• Gently stir in the olives, feta, parsley, crushed red pepper, oregano, cinnamon and a tablespoon of olive oil, if needed, to give the sauce a rich finish. Simmer a few minutes. Season to taste with sugar, salt and pepper (go easy on the salt, as the olives and feta have plenty). Serve in shallow bowls, garnished with feta.

PRESSURE COOKER MEATBALLS IN TOMATO SAUCE

Steps:

• Quarter the onion and, using a mini-chopper, finely chop the onion (do not liquefy).
• Add half of the chopped onion into a large mixing bowl put the half-full chopper aside.
• To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
• Next, add the milk and when that is mixed-in well add the ground meat.
• Lastly, add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
• To the heated pressure cooker add the olive oil and onion. While that is sauteing snap the carrot and celery into small pieces to fit in the chopper, finely chop and add to the pressure cooker.
• Add the tomato puree, salt, and water and mix well (leave the heat/saute' mode on).
• Move the bowl with the meat mixture next to the pressure cooker and start making meatballs - if you're not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball.
• As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture - there is no need for precision here.
• Close and lock the lid of the pressure cooker.
• For electric pressure cookers: Cook for 5 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
• When time is up, open the pressure cooker with the 10-Minute Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
• See serving suggestions above for making spaghetti and meatballs.

PRESSURE COOKER SPAGHETTI AND MEATBALLS RECIPE

Steps:

• Place frozen meatballs in bottom of instant pot insert and add 1 jar sauce. Break spaghetti noodles in half and add to pot, pour in second jar of sauce. Fill one jar completely full of water and pour into the pressure cooker. Cook on high pressure for 8 minutes. Quick Release. Remove lid and stir. Serve with a veggie loaded salad and dinner is complete!

PRESSURE COOKER MEATBALLS

Steps:

• Mix ground beef, eggs, Parmesan cheese, bread crumbs, parsley, garlic powder, oregano, salt, and pepper together in a large bowl; shape into meatballs using 1½ tablespoons each. Heat oil in the pot of a pressure cooker set to Sauté. Brown meatballs in hot oil on all sides, about 2 to 3 minutes. Pour marinara sauce and water over the meatballs. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High pressure. Set steam vent to Venting to quick-release pressure. Serve immediately with sauce from the pot on the side.

PRESSURE COOKER MEATBALLS

Steps:

• Combine meat, rice, salt, pepper, and onion.
• Shape into meatballs.
• Heat tomato juice and water in cooker. Drop meatballs into juice mixture.
• Close cover and place pressure regulator on pipe, cook for 10 minutes with pressure regulator rocking slowly. In other words, secure pressure cooker lid properly, bring the heat up to begin the regulator rocking and when that begins lower the heat until the regulator rocks slowly.
• Remove from heat and let pressure drop by itself. Use precaution and open the lid away from yourself after the pressure cooker valve stops steaming.

PRESSURE COOKER CHICKEN PARMESAN MEATBALLS

Steps:

• In mixing bowl mix ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, parsley, salt & pepper, and egg . Form into golf ball size meatballs. Refrigerate for 30 minutes. Add the chicken broth and ranch dressing seasoning mix to the pressure cooking pot and stir to combine. Spray a trivet or steamer rack with non-stick cooking spray. Place the trivet into the pressure cooking pot and place meatballs on the trivet. Lock the lid in place. Cook on high pressure for 5 minutes. When timer beeps, do a natural release for 5 minutes, then use a quick pressure release to release the remaining pressure. Heat a large skillet on high heat. Add vegetable oil and quickly brown meatballs on two sides. Select saute on the pressure cooker and bring the chicken broth to a gentle boil. Whisk in cream cheese. In a small bowl, dissolve cornstarch in water and add to the pot. Simmer until sauce thickens. Stir in lemon juice and sour cream. Remove the pressure cooking pot from the pressure cooker and add the meatballs to the sauce and stir to combine. Let rest 5 minutes before serving. Serve over white rice or noodles. Garnish with additional parsley if desired.

PRESSURE COOKER MEATBALLS

Steps:

• In a large bowl, soak bread in milk until absorbed. Using your hands, break up bread; mix in beef and pork. Stir in egg, minced onion, thyme, oregano and salt. Form into 3/4 inch (2 cm) balls. This is often a smaller size than you think! Set aside.
• In a pressure cooker, melt butter over medium-high heat; stir in flour until moistened. Gradually whisk in beef broth and water. Bring to a simmer. Carefully transfer meatballs to sauce.
• Lock the lid in place and bring cooker up to full pressure over medium -high heat. Reduce to medium-low, just to maintain even pressure, and cook for 10 minutes. Remove from heat and release pressure quickly. Stir in cream and simmer until sauce is creamy and thick. Season to taste with salt and pepper. Serve over cooked egg noodles, sprinkled with garnish of choice.