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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4-6
Author Notes
I like to cook with ground turkey breast but often feel it’s hard to find recipes for it, especially for the instant pot. I found a recipe for instant pot teriyaki turkey meatballs then made some modifications including using ground turkey breast rather than just ground turkey to keep it lean. Cooking ground turkey in the instant pot keeps it tender and prevents it from drying out. —VRich
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Ingredients
- Meatballs
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1 pound
Ground turkey breast (or one package which may be slightly more than 1 lb - mine was 1.25 lb)
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1/2 cup
Rolled oats
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1
Egg
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1/4 cup
Chopped cilantro or green onions
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1 teaspoon
Garlic powder
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1/2 teaspoon
Kosher salt
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Black pepper, to taste
- Teriyaki sauce
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1/2 cup
Soy sauce
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1/4 cup
Rice vinegar or apple cider vinegar
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4
Cloves garlic, minced
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1 teaspoon
Grated fresh ginger, optional
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3 tablespoons
Canola oil
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4 tablespoons
Packed brown sugar
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1/3 cup
Water
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1/4 teaspoon
Ground black pepper
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1 tablespoon
Cornstarch
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1-2 cups
Chopped spinach, set aside (optional)
Directions
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Mix meatball ingredients being careful to not overmix. Form into uniform meatballs, roughly 15-16 total.
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Turn to SAUTÉ mode (normal or high heat to prevent them from sticking), add oil, and brown meatballs on all sides in batches.
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While meatballs are browning, mix sauce (everything except spinach) in separate bowl. You can also omit cornstarch at this step and instead thicken sauce with a cornstarch slurry after meatballs cook. When meatballs are done browning, turn OFF and add sauce.
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Cook on MANUAL for 5 minutes then NPR for 5 minutes. Quick release remaining pressure. Remove meatballs and set aside.
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Turn to SAUTÉ mode for a few minutes to thicken sauce, adding cornstarch slurry if necessary. Add 1-2 cups chopped spinach if desired. Add additional water to taste, if necessary. Turn OFF then add meatballs to coat in sauce. Serve with sauce and optional sesame seeds.
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