Instant Pot Turkey Meatballs

Made with ground turkey, garlic, shallots, parmesan and an egg, these Instant Pot Turkey Meatballs are easy to make for a quick and satisfying meal.

» You might also like Instant Pot Spaghetti and Instant Pot Frozen Meatballs.

Here’s the deal: you’re a busy person. You have places to go, people to see, food to eat, and little time to do it all. However, you don’t want to sacrifice flavor or quality just because you’re short on time. That’s where these Instant Pot Turkey Meatballs come into play!

These meatballs are seasoned with fresh herbs and spices with a rich, flavorful gravy. They taste like they’ve been simmering all day long. This recipe is so easy to follow that you can make it any night of the week, and it requires just a few ingredients and about half an hour of your time.

Ingredients You Need

• Ground turkey – I use a 93% lean ground turkey from Jennie O.
• Salt and ground black pepper – to season
• Dried parsley – Using parsley adds an earthy, fresh flavor that will tie everything together nicely
• Shallot – Shallots are a great alternative to onions, especially if you’re looking for a more mild but sweet flavor.
• Garlic – To add flavor to your meatballs without overwhelming them, you’ll need minced garlic.
• Olive oil – Add two tablespoons of olive oil to your dish for a rich flavor you won’t get from any other oil.
• Parmesan cheese – The Parmesan cheese adds a bit of saltiness and flavor and acts as a binder.
• Breadcrumbs – Ground turkey can be a bit wet, so breadcrumbs are needed to soak up the juices and hold everything together.
• Egg (optional) – the egg isn’t necessary to keep the meatballs together, but some people like adding an egg for additional protein.

How to Make Instant Pot Turkey Meatballs

In a mixing bowl, combine the turkey, salt, pepper, shallot, garlic, parsley, parmesan, breadcrumbs, and egg (if desired). Mix just until combined. Don’t overwork it or the meatballs can turn out tough.

Form 12 meatballs from the mixture. If you prefer smaller meatballs, you can make 15 instead. Whatever size suits you.

Heat the Instant Pot on sauté mode. When the pot is hot, add the oil. The oil needs to be hot as well before you put in the meatballs, to keep them from sticking to the bottom.

Then add the meatballs and sear them until browned on at least two sides, about 2 minutes per side.

About Searing & Sticking

If you’ve never seared meatballs in your Instant Pot like this before, I would urge you to try one before adding them all. It’s truly hit or miss whether they will frustratingly stick to the bottom of the pot. When they do, it can be incredibly hard to get them off without breaking them into pieces. So I always recommend trying one first to see how it goes.

If it’s going well, sear the meatballs in batches, so you aren’t crowding them, removing from the pot when they’re done. Then turn off sauté mode and pour in the chicken broth and deglaze the pot before returning the meatballs to the pot to nestle into the broth.

If this isn’t working for you and the meatballs are sticking and you’re cursing the meatballs for misbehaving, then I would suggest skipping the sear and just placing the raw meatballs into the pot with the chicken broth. It’s not idea because you won’t be browning the meatballs, which produces a lot of flavor, but at least half of your meatballs won’t be stuck to the bottom of the pan.

In my photos, I’ve shown how the meatballs turn out whether you’ve sautéed them first or not. I cooked 6 each way to show the outcome, which isn’t really all that different in the end.

Cooking the meatballs

Close the lid of the Instant Pot and turn the pressure valve to sealing. Press the pressure cook or manual button and set the cook time to 6 minutes.

After the time is up, allow a 5-minute natural release, then manually release the remaining pressure.

To make the gravy, turn back on sauté mode and remove the meatballs from the pot. Once the pot is hot, add the butter. Stir together the cornstarch and water and add it to the pot. Whisk constantly until the gravy boils and thickens. Add additional salt and pepper to taste. Return the meatballs to the pot to warm them up in the gravy.

Serve over mashed potatoes, rice, pasta, or on its own.

Additional Helpful Tips

• If you find that your turkey meatballs are sticking to the bottom of the pan, there are two things you can do. Let them fry until they’re thoroughly seared, and then try nudging them. This will make the meatballs easier to remove from the pan.
• Skip the searing and cook the meatballs from raw in the chicken broth. This will only slightly alter the flavor and texture, but will keep your sanity and your meatballs in tact.
• These meatballs are best served with mashed potatoes or rice—but if you’re feeling adventurous (and hungry), try serving them with some pasta or polenta instead!

Possible Substitutions

• Use one can of chopped tomatoes instead of chicken broth. This will leave you with a tasty tomato sauce to pour over the meatballs rather than gravy. Thicken with tomato paste after cooking, if the tomato sauce is too thin.
• Use cilantro or arugula if you don’t have any parsley.
• You can use ground chicken or beef in place of the turkey.

Frequently Asked Questions

Why are my turkey meatballs rubbery?

When you cook meatballs, the goal is to get them to the point where they’re cooked through but still succulent and moist. However, when you overcook them, they can become dry and rubbery—the opposite of what we want.

To avoid this problem, make sure you aren’t sautéing them for too long. If they’re already cooked through from the sautéing, cooking them for 6 more minutes under pressure can be detrimental.

If you’re packing your meatballs too tightly, you risk overworking the mixture, resulting in a tough texture. The solution? Don’t pack them too tightly and don’t overwork the meat mixture.

Why are my turkey meatballs falling apart?

If your turkey meatballs are too dry or too wet, they’ll easily fall apart when you try to fry them. To keep them from falling apart, be sure to add the Parmesan and breadcrumbs. If the mixture is already pretty moist, don’t add the egg.

If the meat mixture is still too moist, you can add a bit more breadcrumbs to soak up more of the moisture. This will help bind the meat together and make sure it stays intact during the cooking process.

What To Serve it With

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