Instant Pot Asian Meatballs
User Reviews
5
Instant Pot Asian Meatballs
Description
Instant Pot Asian Meatballs use frozen mini meatballs cooked under pressure with a blend of reduced-sodium soy sauce, fresh garlic, minced ginger, spicy sriracha, sweet brown sugar, and water. The combination creates a balanced sauce that infuses the meatballs as they cook. After pressure cooking for five minutes, the lid is removed and the pot switched to sauté. A slurry of cornstarch and water is added to thicken the sauce quickly while stirring to coat the meatballs evenly.
The finished dish is garnished with chopped peanuts, sliced green onions, and sesame seeds, adding texture and nutty notes. The meatballs are tender and carry a sweet, savory, mildly spicy sauce that complements rice or noodles if served as part of a meal.
This recipe simplifies cooking frozen meatballs and builds a rich Asian-flavored sauce with minimal preparation, easily adaptable for weeknight dinners.
Ingredients
For meatballs:
- 28 ounce bag meatball small or mini, frozen
- ⅔ cup soy sauce reduced sodium
- 4 cloves garlic minced
- 2 teaspoon sriracha
- ½ inch ginger minced, fresh
- 3 TBS brown sugar
- ½ cup water
For slurry:
- 1 TBS cornstarch
- 2 TBS water
For garnish:
- 3 TBS peanut chopped
- 3 talks green onion chopped
- 1 teaspoon sesame seeds
Notes
- Use small or mini frozen meatballs for cooking convenience and even pressure cooking.
- The sauce balances soy, spice, sweetness, and fresh aromatics for depth of flavor.
- Add the cornstarch slurry only after pressure cooking to thicken the sauce quickly on sauté mode.
- Garnish with peanuts, green onions, and sesame seeds for texture and visual appeal before serving.
User Reviews
Overall Rating
5
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