Want a quick and easy comfort food that doubles as an appetizer and dinner? Of course you do! Meet the Instant Pot Italian meatballs! Cook frozen meatballs in just 5 minutes using your pressure cooker.
How delicious and easy are these appetizers? Juicy, tender, and super quick to make—a busy person's dream come true!
If you're looking for other appetizers and snacks to go along with it, I suggest my goat cheese dip with basil and honey. The combo of the sweet and savory is LIFE CHANGING.
Here's what you need to make 15 Minute Instant Pot Italian meatballs
- Frozen meatballs—most bags are 28 oz (FYI, most contain gluten, so read your ingredients carefully!)
- Tomato sauce or your favorite BBQ sauce
- Instant Pot pressure cooker
- Steam rack or steamer basket
Do you have an Instant Pot yet? In case you don't, I recommend this 7-in-1 6 quart model. It's the perfect size for a family of four to six, and will be your new kitchen BFF. Heck, you won't even need a working kitchen after long!
These frozen meatballs are ready in five minutes. Welllll, technically the Instant Pot takes about eight minutes to warm up, and then does it's thing. But still! That's 13 minutes total. Way better than waiting for your oven to heat up and then cooking them for 25 minutes.
How to make Instant Pot Italian meatballs - step by step
- Put your steam rack that comes with the pressure cooker, or a steamer basket at the bottom of the pot. Pour your bag of frozen meatballs in the bowl of the Instant Pot. (FYI, I buy gluten-free meatballs since most of them are made with gluten. I've tried Rosina and Cooked Perfect brands and like both. Read your labels!)
2. Cover with sauce of choice (I like pure tomato sauce or a sweet BBQ sauce)
3. Secure lid, seal the vent, and cook meatballs on Manual High Pressure for 5 minutes. Release vent valve when done, and serve.
Other variations
My favorite way to serve these is with gluten-free pasta, on sliders, or as a plain appetizer.
Also, if you find you don't like the taste of Italian meatballs, you can adapt this with other meats and flavors.
- Turkey meatballs are a lighter alternative
- Veggie meatballs can also be made, however the cook time can be less because there are no internal temperature thresholds. Approximately 2-3 minutes on Manual High Pressure would work to heat sufficiently.
Pro tips and serving suggestions for making Instant Pot frozen meatballs
- IF YOU GET A BURN NOTICE: Be sure to place the meatballs on the steam rack or a colander that raises the meatballs from the bottom. Sometimes the meatballs on the bottom can burn if there is nothing to elevate them from the heat.
- Depending on the brand of meatball, it may require additional cook time. If they aren't fully cooked all the way through, seal the lid and cook on Manual High Pressure for another 2 minutes.
- A lot of queries ask if these can be made without sauce. Technically, yes, but I think you run the risk of locking in flavor. When cooking in the pressure cooker, make sure the meatballs are fully covered in sauce. It needs the moisture to build up steam and pressure to internally cook to the temperature instructions on the bag.
- You can make these Instant Pot Italian meatballs ahead and reheat them in the microwave easily. They store well for freezer meals, and can be made into sliders, or served with zoodles, soups and stews, and sandwiches. So many yummy appetizer, snack, and dinner options!
More Instant Pot recipes you might like
- How to Make Instant Pot Hardboiled Eggs
- Easy Instant Pot Hummus
- 30 Minute Instant Pot Creamy Chicken Pasta
Click here to buy my $10 Instant Pot Cooking Class if you need more guidance an how to confidently use your pressure cooker.
If you’ve tried these 15 minute Instant Pot Italian meatballs or any other recipe on the blog please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
15 Minute Instant Pot Italian Meatballs
Ingredients
- 1 bag frozen meatballs
- 3 cups tomato sauce
Instructions
- Put your steam rack or steamer basket at the bottom of the pot. Pour bag of frozen meatballs into the Instant Pot, on top of the rack, ensuring the meatballs are elevated. Cover meatballs with tomato sauce.
- Secure lid, seal the vent, and cook meatballs on Manual High Pressure for 5 minutes. Release vent valve when done, and serve as desired.
Notes
- IF YOU ARE GETTING A BURN NOTICE: Be sure to place the meatballs on the steam rack or steamer basket, so it raises the meatballs from the bottom. Sometimes the meatballs on the bottom can burn if there is nothing to elevate them from the heat.
- A lot of queries ask if these can be made without sauce. Technically, yes, but I think you run the risk of locking in flavor. When cooking in the pressure cooker, make sure the meatballs are fully covered in sauce. It needs the moisture to build up steam and pressure to internally cook to the temperature instructions on the bag.
- Depending on the brand of meatball, it may require additional cook time. If they aren't fully cooked all the way through, seal the lid and cook on Manual High Pressure for another 2 minutes.
- Make ahead and reheat in the microwave for 30 second intervals.
- Store in freezer in silicone bags for up to 3 months, to use in other dishes.
- Most frozen meatballs have gluten in them, so make sure you read your labels to make sure you have a gluten-free brand. Generally, the packaging will indicate on right on the front if they are gluten-free.
- Favorite way to serve these are with gluten-free pasta, on sliders, or as a plain appetizer.
Nutrition
Recipe originally posted in November 2017, and updated on May 17, 2019 with new photos and more detailed recipe instructions.
Michelle A Menigoz says
can you US mail your cookbookl/15+instant pot frozen food recipe - and how much it would be - thanik you
Abbey Rodriguez says
Unfortunately, it is only a download. You can print it out and get it bound in a binder!
Jennifer says
Ours came out perfectly, thank you! After releasing the pressure, we topped the meatballs & sauce with shredded whole milk mozzarella and parmesan cheese and set the lid on the IP for about 5 mins. Melted, yummy goodness!
Abbey Rodriguez says
Jennifer, this is such a good idea! Thanks for sharing!
Deborah says
Hi, Abbey. I have a question: Your recipe says to put the meatballs on a rack and yet your pictures are pretty clear that there is no rack. Please clarify.
I'm looking forward to trying this soon.
Abbey Rodriguez says
Thanks for checking in on this, Deborah. Since taking the photos, I have updated the recipe to state that the rack should be used. This provides more clarity to ensure that the meatballs cook properly without burning.
Sue Rogers says
I'm new to my instant pot.. can I put these on top of spaghetti and sauce and cook all together in the instant pot?
Abbey Rodriguez says
Hi Sue! I would not recommend adding the spaghetti in the pot with these meatballs. I don't think there would be enough liquid to soften the noodles. I would recommend just cooking the noodles on the stove top while the meatballs cook.
Magy says
Yes, you can add spaghetti, and add 3 cups of water (I use chicken broth for more flavor) 7 minutes. Make sure to separate the spaghetti (additionally, I add some olive oil)
Chandice Probst says
Yum these are so easy and the whole family loves them!
Mariah says
Really yummy meatball recipe! I will be making these regularly for my pasta dishes!
Patti says
Hi! I did this and also added about half a cup of water to the bottom of the instant pot which majorly helps with the moisture. So yummy!!
The Butter Half says
Great tip! Thanks, Patti!
Joe Bloe says
I followed your recepie and it never cooked. The meatballs remain frozen.
The Butter Half says
Hey Joe! Sorry to hear that. I've cooked these over 10 times following this exact recipe. Perhaps it's the size of the meatball? If they are not cooking with the time listed above, I recommend adding an additional 3 minutes on manual high pressure. Hope that works out!
Karen says
Did you add water to the bottom of your pot? It isn't stated in the recipe (that I can see), but it needs liquid to come to pressure.
Abbey Rodriguez says
Hi Karen! The liquid in the sauce provides the necessary liquid for pressure to build.
Nicole says
I’m going to use a 5 pound bag, would I still use the same amount of time? Thanks!
The Butter Half says
Hi Nicole! To be totally honest, I am not sure. I've never cooked a batch that large. I would bump it up 2 minutes. Worst case scenario is you can do the designated time, and then always add on a couple minutes if they aren't warm enough. Good luck!
Brent says
How big is the bag?
The Butter Half says
Hey Brent! This is the 28 oz bag.