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Instant Pot Meatballs with sauce

Instant Pot Meatballs

Instant Pot meatballs are the easiest and fastest way to make meatballs and marinara sauce. Perfect for spaghetti night, sandwiches or quick and easy appetizers.
Course Main
Cuisine Italian
Keyword 30 minutes, easy appetizer, quick
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 servings
Calories 414kcal
Author Kat Jeter & Melinda Caldwell


  • 1 pound Lean Ground Beef
  • 1 pound Italian Sausage
  • 1/2 cup Parmesan Cheese finely grated
  • 1/4 cup Romano Cheese finely grated
  • 2 tablespoons Fresh Basil finely chopped
  • 2 tablespoons Fresh Italian Parsley finely chopped
  • 2 teaspoons Salt
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 2 Large Eggs
  • 32 ounces Marinara Sauce
  • ½ cup Water


  • Mix cheeses, basil, parsley, garlic powder, onion powder, and salt in a small bowl.
  • In a large bowl place the meat and work it together.
  • Add breadcrumb mixture from the small bowl and the eggs to the meat.
  • Work everything together until it is thoroughly mixed.
  • Form meat into large balls approximately 2 ounces each. We were able to get 22 meatballs.
  • Pour the sauce + 1/2 cup of water into the Instant Pot and set it to SAUTE to heat the sauce.
  • Once the sauce is warm add the meatballs to the pot. The meatballs can touch and they can stack on one another but try to stack them as gently as possible so the ones on top don’t smoosh into the ones below.
  • Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 8 minutes.
  • When the timer goes off press CANCEL and then let it do a natural release for 5 minutes.
  • Turn the valve to VENTING and release the remaining steam then remove the lid and serve your meatballs.


Serving: 3meatballs | Calories: 414kcal | Carbohydrates: 10g | Protein: 31g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 2040mg | Potassium: 873mg | Fiber: 2g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 4mg