INSTANT POT TERIYAKI TURKEY MEATBALLS
(GLUTEN FREE, DAIRY FREE, PALEO, KETO-FRIENDLY)
These teriyaki turkey meatballs are my favorite meatballs I’ve ever made. They’re a little sweet, a little savory, and the texture is so soft. I decided to sauté them in my Instant Pot before I pressure cooked them to give a nice sear on the outside. While those were sautéing, I made a sweet teriyaki sauce to pour over the meatballs before I pressure cooked them. I ate these meatballs with roasted broccoli but they’d also be good with pasta, gnocchi, rice, etc. They really couldn’t be easier: one bowl, 10 minutes in your Instant Pot, and dinner is on the table. Check out these Ground Turkey Teriyaki bowls too!
Prep Time: 10 minutes
Cook Time: 10minutes
Total Time: 20 minutes
Course: Lunch, Dinner
Servings: 2 servings (8-10 meatballs)
Ingredients:
Meatballs:
1 lb ground turkey
1/4 cup almond flour
1 egg
1/2 tsp garlic powder
1/2 tsp pepper
2 TBL olive oil
Sauce:
1/4 cup coconut aminos
2 TBL rice vinegar
1 tsp minced garlic
Sprinkle ground ginger
1 TBL honey
Directions:
Set Instant Pot to sauté and add in olive oil. Add ground turkey, almond flour, egg, garlic powder and ground pepper to a bowl and mix.
Form meatballs and place in Instant Pot. Sauté about 2-3 minutes on each side. Mix coconut aminos, rice vinegar, minced garlic, ginger and honey in a small bowl.
Turn Instant Pot to warm. Add sauce on top of meatballs. Set to Pressure Cook for 10 minutes.
After 10 minutes, quick release the pressure. Take meatballs out, leaving extra sauce in the Pot.
Sauté extra sauce for 2-3 minutes or until thick.
Serve meatballs over broccoli, pasta, rice, etc. Sprinkle with sesame seeds if desired.
Products That I Use:
11 Comments on “INSTANT POT TERIYAKI TURKEY MEATBALLS”
I didn’t have almond flour so I used whole wheat flour; I didn’t have coconut aminos so I used low-sodium soy sauce. They turned out well, though flipping the meatballs in the bottom of the instant pot was challenging (for me — this was my first instant pot meatball recipe).
Great flavor! I served over brown rice and broccoli. It was a hit!!
It would have been nice to have an easy “print” option on this site; I copied and pasted into OneNote so I could print ingredients and directions on one page.
These were delicious! I cannot have almond flour or honey but subbed with cauliflower flour and monkfruit brown sugar and they turned out great! Thank you for a really delicious recipe.
I am so happy to hear that, Janet! I will have to start experimenting with cauliflower flour. Thank you for writing a review!
I need to cook dairy and yeast free. My family LOVED these! Thank you for this recipe!
Hi Carly! I am so happy you and your family loved this recipe. Thank you for taking the time to leave a comment!
Hi – If I plan to double the recipe, do I need to make any other modifications besides doubling the ingredients?
Hi Emily! No, there is no need to alter the cooking time. You will probably have to brown the meatballs on sauté mode in 2 batches, but the pressure cook time will remain at 10 minutes. Hope this helps!
How do these come to pressure? There isn’t any liquid.
Hi Susan! The sauce goes in with the meatballs before pressure cooking to help it come to pressure. Hope this helps!
I was wondering the same thing. I tried it anyways since the others had success. It never came to pressure and charred the sauce on the bottom of the pan. My instant pot says it needs a minimum of 2 cups liquid to pressure, which this sauce doesn’t have. Not sure how others have had success.
I’m glad you asked, again. There doesn’t seem to be enough liquid. I think maybe these can be cooked on the stove and baked, or steamed. But the instapot doesn’t sound like the best option.