Best Instant Pot Chicken Parmesan Meatballs Recipes

Pressure Cooker Chicken Parmesan Meatballs image

Provided by Barbara Schieving

Categories Chicken

Number Of Ingredients 17

1 lb. ground chicken
1/3 cup seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped onion*
1 garlic clove, minced
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1 14-ounce can chicken broth
2 teaspoons ranch dressing seasoning mix
1 tablespoon vegetable oil
2 ounces cream cheese
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon juice
1/3 cup sour cream

Steps:

In mixing bowl mix ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, parsley, salt & pepper, and egg . Form into golf ball size meatballs. Refrigerate for 30 minutes. Add the chicken broth and ranch dressing seasoning mix to the pressure cooking pot and stir to combine. Spray a trivet or steamer rack with non-stick cooking spray. Place the trivet into the pressure cooking pot and place meatballs on the trivet. Lock the lid in place. Cook on high pressure for 5 minutes. When timer beeps, do a natural release for 5 minutes, then use a quick pressure release to release the remaining pressure. Heat a large skillet on high heat. Add vegetable oil and quickly brown meatballs on two sides. Select saute on the pressure cooker and bring the chicken broth to a gentle boil. Whisk in cream cheese. In a small bowl, dissolve cornstarch in water and add to the pot. Simmer until sauce thickens. Stir in lemon juice and sour cream. Remove the pressure cooking pot from the pressure cooker and add the meatballs to the sauce and stir to combine. Let rest 5 minutes before serving. Serve over white rice or noodles. Garnish with additional parsley if desired.

Instant Pot Chicken Parmesan Meatballs image

Provided by Jen Fisch

Yield 4 servings

Number Of Ingredients 12

1 large egg
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
1/2 cup crushed pork rinds or almond meal
2 tablespoons chopped fresh basil, plus 1/4 cup thinly sliced fresh basil for garnish
2 cloves garlic, minced
1 1/2 pounds ground chicken
4 tablespoons olive oil, divided
1 tablespoon tomato paste
1 (14.5-ounce) can whole peeled plum (Italian) tomatoes, undrained
1 teaspoon dried basil, crushed
1 teaspoon garlic powder

Steps:

In a medium bowl, combine the egg, 1 cup of the mozzarella, the Parmesan, pork rinds, chopped basil, and garlic. Add the chicken and mix gently using your hands to combine. Form into 28 meatballs about 1 1/2 inches in diameter.
Select SAUTÉ on the Instant Pot. When the pot is hot, add 2 tablespoons of the olive oil. Add about half of the meatballs to the hot oil and cook until browned on all sides, turning the meatballs as needed, 6 to 8 minutes. Transfer the meatballs to a plate. Repeat with the remaining meatballs and 2 tablespoons olive oil.
Add the tomato paste to the pot. Cook and stir for 1 minute. Add the canned tomatoes and their juice, breaking them apart as you do so. Stir in the dried basil and garlic powder. Return the meatballs to the pot. Select CANCEL.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, use a natural release to depressurize.
Top the meatballs with the remaining 1 cup mozzarella and let stand until melted before serving with the basil leaves.