Instant Pot Teriyaki Meatballs

This may be my favorite Instant Pot recipe to date. It was SO good. My family loves meatballs, so I had anticipated it and double the recipe to begin with.  But doubling meatballs, they wouldn’t all fit in the Instant Pot. So I did the doubled sauce recipe in the pot with the first batch of meatballs and baked the second half in the oven. Does that make sense, or am I clear as mud? Regardless of how you do it, it will be amazing! Doubled meat or no. Seriously, so good! Enjoy!

Instant Pot Teriyaki Meatballs
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  1. 1 lb ground beef
  2. 6 ritz crackers, crushed
  3. 3 tbsp buttermilk
  4. 1 tsp garlic salt
  5. 1 tbsp vegetable oil
  6. 1 tbsp sesame seeds
Teriyaki Sauce
  1. 1 c. low sodium soy sauce
  2. 1/2 c.rice vinegar
  3. 3 cloves garlic, minced
  4. 2 tsp powdered ginger
  5. 1/4 c. brown sugar
  6. 1 tbsp corn starch
  1. In a large bowl, combine hamburger, crushed crackers, buttermilk, and garlic salt.
  2. Gently shape into 16 meatballs.
  3. Combine teriyaki sauce ingredients in separate bowl and set aside.
  4. Heat the Instant Pot in saute mode. Add 1 tbsp of oil.
  5. Once heated, add meatballs and cook, about 2 minutes per side until browned.
  6. When browned, add teriyaki sauce.
  7. Lock lid into place and cook manual HIGH for 10 minutes.
  8. Natural release for 10 minutes then quick release rest of the way.
  9. Garnish with sesame seeds and serve with rice.
  1. If you want to double the meatballs, just double all ingredients. Since it won't all fit in the Instant Pot, bake on cookie sheet lined with parchment paper. 400 degrees for 20 or so minutes or until internal temperature reaches 165 degrees.
  2. If you don't have buttermilk, just add a dash of vinegar or lemon juice to milk. The more milk you need, the more you will add. Since I double the recipe it was 1/2 c. milk so I did about 1 tbsp vinegar.
Adapted from Mommy's Home Cooking
Val's Recipe Box

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