Instant Pot Turkey Meatballs and gravy is a delicious recipe using ground turkey and flavorful seasonings. A yummy gravy is made at the same time, that you can serve over potatoes, rice, or veggies. Pressure cooker Turkey Meatballs are great for meal prep and freeze beautifully.
Instant Pot Turkey Meatballs
If you are looking for a delicious way to use up your ground turkey meat, try making some delicious homemade meatballs and gravy in your Instant Pot.
This instant pot turkey meatballs recipe is such a great recipe with lean ground turkey, flavorful seasonings, and a creamy gravy. A simple, tasty recipe the whole family can enjoy.
Instant Pot Turkey Meatballs are made with Simple Ingredients
• Slice of Bread, torn into small pieces
• Milk
• Ground Turkey
• Kosher Salt, Black Pepper, Garlic Powder, Onion Powder, Poultry Seasoning (or Italian seasoning)
• Chopped Fresh Parsley
• Fresh Garlic (or jarred, etc.)
• Egg
• Dijon Mustard
• Olive Oil
• Chicken Broth or Turkey Broth
• Corn Starch Slurry to Thicken
Can I Use Turkey Breast?
You can, but I don't recommend using ground turkey breast because it is too lean. Try 97% lean or 85% lean for a softer texture and better flavor.
Can I Use Ground Beef?
• Yes you can, however, you may want to use Italian seasoning, Worcestershire sauce, as well as using beef broth for the gravy.
• You can also make Chicken Meatballs by simply replacing the turkey with ground chicken meat.
What if I Don't Want the Gravy?
• You can just replace the chicken stock with water and omit the corn starch slurry.
• If I don't want gravy I serve with tomato sauce or even teriyaki sauce and have it over with riced cauliflower, rice, or noodles and a side salad.
Here's How to Make This Delicious Pressure Cooker Meatball Recipe
1. Tear the bread into pieces and pour the milk over it in a small bowl. Stir it a little and set aside to absorb the milk.
2. To a large bowl add the ground turkey, salt, pepper, garlic powder, onion powder, and poultry seasoning to the meat.
3. Then add the parsley, garlic, egg, and Dijon mustard to the turkey.
4. Then add the milk-soaked breadcrumbs to the meat mixture. Stir very well to combine.
5. Use a 2 Tablespoon scoop or use a measuring spoon to scoop out 2 Tablespoons of the turkey mixture and form meatballs.
6. Place the meatballs on a plate.
7. Turn on the Sauté function. When hot, add the oil and half of the meatballs.
8. Brown both sides just to get some color on them, but don’t cook all the way through.
9. Remove the browned meatballs to a plate.
10. Add second half of meatballs to the pot.
11. Repeat the process of browning on both sides and remove to the plate.
12. You will be left with a lot of browned bits on the bottom of the pot. You will need to deglaze the pot (in the next steps).
13. With sauté mode still on, pour a splash of the chicken broth into the pot.
14. Start scraping the bottom of the pot with a wooden spoon, loosening up the brown bits. Use a little more broth as needed until you get them all up.
15. Pour in the remaining broth, then add the metal trivet/rack to the pot.
16. Press cancel to turn off the sauté setting.
17. Start setting the meatballs onto the rack.
18. It’s okay to stack them.
19. Then you will pressure cook the meatballs on high pressure (see recipe card for full instructions on timing).
20. After pressure cooking, and the natural release finishes you will quick release the remaining pressure. Turn off the pot and remove the meatballs to a serving bowl.
21. Remove the rack from the pot and turn the Sauté mode back on.
22. Add the cold water to the corn starch.
23. Whisk the corn starch and water very well to create a smooth slurry.
24. When the liquid in the pot starts to simmer, whisk the cornstarch slurry into the pot.
25. Whisk well until the gravy thickens. Then turn off the pot.
26. Carefully ladle or pour the gravy over the meatballs.
27. Serve hot.
Can I make These Meatballs Without an Instant Pot?
• Yes, you can bake them on a parchment lined baking sheet at 350°F for about 10-15 minutes.
• You can also air fry them (refer to your air fryer manual for cook time and temperature).
Low Carb Options
- Replace the bread crumbs with almond flour, parmesan cheese or ground pork rinds.
- I love to have meatballs over Spaghetti Squash with some Homemade Marinara or store-bought marinara sauce.
- Serve them over zucchini noodles, or cauliflower rice.
Serving Suggestions
We love to have Instant Pot Meatballs often, here are some ways I serve them:
Serve the turkey meatballs with white rice, brown rice, cauliflower rice, pasta, or creamy mashed potatoes.
Here Are More Delicious Instant Pot Recipes
Instant Pot Porcupine Meatballs
Instant Pot Swedish Meatballs
Instant Pot Beef Barley Stew
Instant Pot Shredded Chicken
Meatball Storage
You can keep these pressure cooker meatballs in an airtight container in the fridge for up to 4 days.
- Having cooked frozen meatballs in your freezer is a great convenience because you can cook them from frozen so easily in your InstaPot! Try Instant Pot Spaghetti and Meatballs or Instant Pot Meatball Pasta Dinner.
- Freeze them in a freezer safe container for up to 3 months.
- I don't recommend freezing raw meatballs as the meatballs are very soft and would not hold their shape.
Freeze Meatballs
If you make these yummy Turkey Meatballs in the Instant Pot, let me know! You can leave a comment with a star rating below. Share and pin on Pinterest and Facebook so your friends can make it, too!
Instant Pot Turkey Meatballs and Gravy is a flavorful recipe that you can serve over rice, potatoes, or noodles. Tender ground turkey meatballs made in the pressure cooker.
- 1 slice Bread, torn into small pieces
- ⅓ cup Milk
- 1 ½ pounds Lean Ground Turkey
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Poultry Seasoning (or Italian seasoning)
- 2 Tablespoons Chopped Parsley
- 3 cloves Garlic, pressed or minced
- 1 lrg Egg
- 2 teaspoons Dijon Mustard
- 2 Tablespoons Olive Oil
- 2 cups Chicken Broth (or Turkey Broth)
- 3 Tablespoons Corn Starch
- 3 Tablespoons Cold Water
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Gather together all of the ingredients needed. Tear the bread into pieces and pour the milk over it in a small bowl. stir it a little and set aside to absorb the milk.
-
To a large bowl add the ground turkey, salt, pepper, garlic powder, onion powder, and poultry seasoning to the meat. Then add the parsley, garlic, egg, and Dijon mustard and add the milk-soaked breadcrumbs to the bowl. Stir very well to combine.
-
Use a 2 Tablespoon scoop or use a measuring spoon to scoop out 2 Tablespoons of the turkey mixture and form meatballs. Place the meatballs on a plate.
-
Turn on the Sauté setting. When the pot is hot, add the oil and half of the meatballs. Brown both sides of them just to get some color on them, but don’t cook all the way through.
-
Remove browned meatballs to a plate. They may stick a little, just be careful getting them up. Add second half of meatballs to the pot.
Repeat the process of browning on both sides and remove to the plate.
-
You will be left with a lot of browned bits on the bottom of the pot. You will need to deglaze the pot.
With sauté mode still on, pour a splash of the chicken broth into the pot.
Start scraping the bottom of the pot with a wooden spoon, loosening up the browned bits. Use a little more broth as needed until you get them all scraped up.
-
Pour in the remaining broth, then add the metal trivet/rack to the pot. Press cancel to turn off the sauté setting.
-
Set the meatballs onto the rack. It’s okay to stack them.
-
Close the lid and turn the steam release knob to the Sealing position, if not self-sealing.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
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When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
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Remove the meatballs to a serving bowl. Remove the rack from the pot and turn the Sauté mode back on.
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Add the cold water to the corn starch. Whisk the corn starch and water very well to create a smooth slurry. When the liquid in the pot starts to simmer, whisk the cornstarch slurry into the pot.
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Whisk well until the gravy thickens. Then turn off the pot. Carefully ladle or pour the gravy over the meatballs. Serve hot.
See blog post for low carb options, and other helpful tips.
Serving size is 5 meatballs
Resources to Make This Recipe and More
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