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Instant Pot Turkey Meatballs and Gravy on a grey bowl.

Instant Pot Turkey Meatballs and Gravy

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.

Course Dinner
Cuisine American
Keyword instant pot meatballs, turkey recipes
Prep Time 25 minutes
Cook Time 20 minutes
Natural Pressure Release 5 minutes
Total Time 50 minutes
Servings 5 Servings
Calories 200 kcal
Author Sandy Clifton

Ingredients

  • 1 slice Bread, torn into small pieces
  • 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)

To Thicken

  • 3 Tablespoons Corn Starch
  • 3 Tablespoons Cold Water

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Pour in the remaining broth, then add the metal trivet/rack to the pot. Press cancel to turn off the sauté setting.

  8. Set the meatballs onto the rack. It’s okay to stack them.

  9. 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.

  10. 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.

  11. Remove the meatballs to a serving bowl. Remove the rack from the pot and turn the Sauté mode back on.

  12. 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.

  13. Whisk well until the gravy thickens. Then turn off the pot. Carefully ladle or pour the gravy over the meatballs. Serve hot.

Recipe Notes

See blog post for low carb options, and other helpful tips.

 

 

 

 

Serving size is 5 meatballs