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 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Servings 4servings ( approx 5 oz turkey meatballs)
Calories 283
Author Steph
Equipment
6 Quart Instant Pot
Ingredients
16-181 inch frozen turkey meatballsyou can use less and keep remainder of recipe the same
430 mLjarsalsa (not chunky style)
1tbsporegano
1tsp chili powder
3clovesgarlic, minced
1/2 cupwater
1/2tspsalt
1/2cupshredded mozzarella cheese
Pico
10 oz packagegrape tomatoes
1/2 cupdiced red onion
1/2cup chopped cilantro
1limejuice from one lime
1smalljalapeno, diced and seeds removed
1/2tspsalt
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.