INSTANT POT CHICKEN PARMESAN MEATBALLS
The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they're pretty hard to resist.
Provided by Jen Fisch
Categories HarperCollins Appetizer Chicken Poultry Mozzarella Parmesan Tomato Basil Garlic Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Meatball High Protein
Yield 4 servings
Number Of Ingredients 12
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.
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