Best Instant Pot Chicken Parmesan Meatballs Recipes

INSTANT POT CHICKEN MEATBALLS AND MARINARA: WHOLE30, PALEO, 5 MINUTES

Steps:

• Spray the bottom of the instant pot with a thin coating of oil (avocado or olive are fine)
• Add the marinara sauce and water into the instant pot
• In a large bowl, combine the chicken, almond flour and seasonings. Use your hands to mix together well. Roll into 1-inch meatballs, and directly place the meatballs into the instant pot and sauce, layering the bottom. They can be touching each other, but don't cram them
• Once the bottom is covered in meatballs, add a second layer by gently placing the remaining meatballs on top of the bottom layer. Do this until all of the meatballs are in the instant pot
• Close the lid, and set for 5 minutes on high pressure and the valve on "sealing"
• Once done, do a quick release. Serve the meatballs with the marinara!

PRESSURE COOKER CHICKEN PARMESAN MEATBALLS

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

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.

HEALTHY INSTANT POT CHICKEN PARMESAN

Steps:

• Turn the Instant Pot® to the low saute setting (see Cook's Note). Add the oil and heat until it is shimmering but not smoking. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to soften, 4 to 5 minutes. Stir in the crushed tomatoes, tomato paste, sugar, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper then turn the pot off.
• Season the chicken cutlets on both sides with the Italian seasoning, paprika, 1/2 teaspoon salt and a few grinds of black pepper and nestle them into the sauce, overlapping just slightly if needed. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 2 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® off.
• Use tongs to reposition the chicken on top of the sauce if they have sunk. Sprinkle the tops of each cutlet with the Parmesan then place the mozzarella on top, tearing the cheese in half if needed to better cover the chicken. Place the lid back on and let sit until the cheese has melted, 3 to 4 minutes.
• Spoon the chicken and sauce onto a plate or platter and garnish with the basil.

CHEESY CHICKEN PARMESAN MEATBALLS

Steps:

• Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
• In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
• Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
• Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.