Instant Pot Meatballs

ground beef  salt 1 egg worcestershire sauce breadcrumbs dried basil  oregano marinara sauce instant pot

what you'll need:


mix together the ground beef, salt, egg, worcestershire, basil and oregano. when completely combined, stir in the breadcrumbs until just mixed in.


prepare Instant Pot

place a trivet in instant pot, and a cake pan on top of that. pour in half a jar of marinara sauce, then arrange the meatballs in the sauce. pour the rest of the marinara on top of the meatballs.



pressure cook on high pressure for 12 minutes, then allow 5 minutes for a natural pressure release.



spread the sauce and meatballs over pasta or zucchini noodles, sprinkle with fresh basil or parmesan cheese, and enjoy!


fridge- cool completely,  refrigerate for up to 4 days. freezer- portion out into individual portions with pasta in freezer-friendly containers. freeze for up to 3 months. thaw- overnight in the fridge. reheat- in the microwave until steaming hot.

storage + reheating:

on the blog

get the full recipe