Best Instant Pot Meatball Recipe

These Instant Pot Meatballs are the easiest way to make meatballs. No browning or frying. Just toss them into uncooked sauce to make this instant pot meatball recipe!

Try this Instant Pot meatball recipe with some of our favorite side dishes or salads. If you’re still looking for an even easier instant pot meatball recipe, you can’t miss this one!

Meatballs in the Instant Pot are the go-to for meatballs. They really couldn’t be easier! When the meatballs are cooked in the pan, they will crumble and fall apart. Baking them can dry them out. Cooking them in the Instant Pot is easier and tastes better. By cooking them in a sauce, the meaty flavor infuses the sauce and makes it even more delicious. Instant Pot meatballs can be shaped, thrown in and cooked without falling apart. The meatballs stay tightly packed and don’t crumble in the sauce!

Any type of pressure cooker can make this recipe

I also need to mention that this would be great in any type of pressure cooker. You will get the same result no matter what you use. Just make sure you have enough liquid in the pot so it really seals.

Storing, Freezing and Reheating Meatballs

To store the meatballs after cooking, let them cool for 10-15 minutes before placing them in an airtight container or freezer ziplock bag. Store them in the refrigerator for 3-4 days or in the freezer for 3 months. These meatballs are great for meal prep and you can make large batches at once. To reheat, place frozen meatballs in the refrigerator overnight, thaw and reheat on the stove top or in the microwave until the meatballs are cooked through and the marinara sauce is hot.



  • 1 1/2 lb. ground beef
  • 1/2 lb. Italian sausage 
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 panko bread crumbs
  • 1/2 c. grated Parmesan
  • 1/4 c. freshly chopped parsley
  • 2 eggs, beaten
  • Kosher salt
  • Freshly ground black pepper


  • 2 tbsp. extra-virgin olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. tomato paste
  • 2 (28-oz.) cans crushed tomatoes


  • In a large bowl, mix ground beef, sausage, onion, garlic, bread crumbs, Parmesan, parsley, and eggs gently with hands until completely incorporated. Season with salt and pepper and form into 24 balls. 
  • Set Instant Pot to Sauté setting and heat oil. When oil is shimmering, add onion and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in tomato paste, garlic, and oregano, and cook until fragrant, about 1 minute. 
  • Add crushed tomatoes and season with salt and pepper, then add meatballs.
  • Lock lid and set to Pressure Cook on high for 8 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.

If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.

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