Instant Pot Mexican Meatballs

Instant Pot Mexican meatballs are for those weeknights when you just don't have the energy for making dinner. 10 minute cook time from frozen, this dinner is on the table before you can get dinner delivered.

Course Instant Pot

Cuisine Mexican

Keyword Instant Pot, Meatballs

Prep Time 5

Cook Time 10

Total Time 15

Servings servings ( approx 5 oz turkey meatballs)

Calories 283

Author Steph

Equipment

6 Quart Instant Pot

Ingredients

16-18 1 inch frozen turkey meatballs you can use less and keep remainder of recipe the same
430 mL jar salsa (not chunky style)
1 tbsp oregano
1 tsp chili powder
3 cloves garlic, minced
1/2 cup water
1/2 tsp salt
1/2 cup shredded mozzarella cheese

Pico

10 oz package grape tomatoes
1/2 cup diced red onion
1/2 cup chopped cilantro
1 lime juice from one lime
1 small jalapeno, diced and seeds removed
1/2 tsp salt

Instructions

Pour the salsa into the Instant Pot liner.
Add all of the spices, garlic, and water, mix to combine.
Add the meatballs, gently mix to combine.
Secure the lid. Set to sealing.
Set your Instant Pot to 10 minutes, high pressure.
When the pressure cycle is complete, quick release the pressure.
Cheese option 1: add the cheese to the instant pot, put the lid on and allow the heat to melt it.
Cheese option 2: transfer the Instant pot contents to an oven safe container, and broil until melted.
Serve with side of choice such as rice, quinoa, on a bun, in a wrap, on spaghetti squash, on a sweet potato, or just with the pico!
Add pico on top!

To Make Pico

Add all ingredients into a bowl. Gently mix!

Notes

Please note, this recipe has only been tested in a 6 quart Instant Pot.

Nutrition