Instant Pot Italian Meatballs
This easy Instant Pot frozen meatballs recipe cooks frozen meatballs in pasta sauce so you can get dinner on the table in just 20 minutes.
Prep Time5 minutes mins
Cook Time5 minutes mins
Pressurizing Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Instant Pot, meatballs
Servings: 5
Calories: 423kcal
Author: Kelsey Smith
- ½ cup water
- 26 oz frozen meatballs fully cooked
- 24 oz pasta sauce
- 1 tablespoon Italian seasoning
- 2 teaspoon dried parsley flakes
Place a trivet in the bottom of the Instant Pot. Add water, meatballs, pasta sauce, Italian seasoning, and parsley. Smooth the sauce over the meatballs, mixing in the seasoning.
Seal the pressure cooker and cook on high pressure for 5 minutes followed by a quick release. Carefully remove the trivet and return the meatballs to the pressure cooker liner.
Storage: Store leftover meatballs in the fridge in an airtight container for up to 5 days. To reheat, cover the meatballs with a paper towel and microwave in 30-second intervals.
Food safety: Fully-cooked frozen meatballs should be reheated to a minimum internal temperature of 165°F/74°C.
Calories: 423kcal | Carbohydrates: 8g | Protein: 27g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 106mg | Sodium: 729mg | Potassium: 841mg | Fiber: 2g | Sugar: 5g | Vitamin A: 617IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 3mg