Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Sign up and get free shipping on orders above $85

Photo Credit: Elizabeth Newman

Instant Pot Turkey Meatballs

You guys loved our slow cooker meatballs so much, we adapted them to the Instant Pot! You’ll be shocked at how quickly you can create these super-succulent meatballs. We love the instant pot for this recipe too – because of the saute function, you can build an extra flavorful sauce.

instant pot turkey meatballs

Instant Pot Turkey Meatballs


Main Course



Prep Time

10 minutes

Cook Time

25 minutes




The Giadzy Kitchen

Image of Instant Pot Turkey Meatballs


    For The Sauce:

  • 1 tablespoon olive oil
  • 1 red onion (diced into 1/2″ pieces)
  • 3 large cloves garlic (smashed and peeled)
  • 1 teaspoon dried oregano
  • Pinch of red pepper flake (optional)
  • 1 teaspoon kosher salt
  • Two 28-ounce cans crushed tomatoes
  • 1 3 inch piece Parmesan cheese rind (optional, but recommended!)
  • Sprig of basil (optional)
  • For The Meatballs:

  • 1/2 cup plain breadcrumbs
  • 1/2 cup finely grated Parmesan cheese (plus more for serving)
  • 1 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 large egg
  • 2-3 cloves garlic (minced or microplaned)
  • 1 pound ground dark turkey meat
  • 1 pound sweet Italian turkey sausage links (casings removed)


  1. Set the function of your Instant pot to “saute”. Once hot, add the olive oil and onion. Stir until the onion pieces start to get translucent and soft, after about 2 minutes. Add the garlic, oregano, and the pepper flakes if using. Stir until fragrant, for another minute or so.
  2. Turn off the saute function, and add the crushed tomatoes and salt to the pot. Stir to combine everything together, being sure to scrape the bottom of the pan with a wooden spoon for any bits that caramelized at the bottom.
  3. In a large bowl, combine the breadcrumbs, Parmesan, salt, milk, egg and garlic. Mix well with a rubber spatula to thoroughly combine. Add the turkey meat and turkey sausage. Using your fingers, gently mix all the ingredients until just combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (27 – 30 meatballs total).
  4. Add the meatballs to the Instant pot with the tomato mixture. If you need to make a second layer of meatballs, gently press on the first layer to submerge and add the next layer on top. It’s okay if they aren’t fully covered in sauce.
  5. Nestle the Parmesan rind and basil into the sauce, if using. Lock the lid onto the instant pot, and make sure the steam release valve is set to the “sealing” position. Set it to pressure cook mode on high for 8 minutes. Let the pressure release naturally for 5 minutes, and then quick release, being careful to not hold your hand over the vent to prevent steam burns.
  6. If the sauce looks like it needs to be reduced, you can turn on the saute function for about 2-3 minutes – make sure to not let this run for too long, as it can scorch the bottom of the tomato sauce.
  7. Serve hot with extra Parmesan cheese, or allow to cool to room temperature and store covered in the refrigerator for 3-4 days.
  8. *Cooks note: This recipe uses the pressure cooker function of the instant pot resulting in a large amount of steam that needs to be properly released from the pot. Please read all instant pot instructions carefully before using.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
33 grams
40 grams
15 grams
Saturated Fat
5 grams
120 milligrams
2086 milligrams
6 grams
17 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

5 reviews & comments

  • Author's avatar image
    Melissa T

    This was way too thick for my pressure cooker to come to pressure, so I wound up with scorched, tough meatballs and scorched, thin sauce. Based on my experience, I recommend simmering this on the stove for 30-45 minutes instead of using the instant pot for this recipe. Actually, I recommend making Giada’s penne and turkey meatballs/ sauce from “Everyday Italian” instead. It’s been my go to spaghetti and meatball recipe for 20 years, and though I try different recipes every so often, I haven’t been able to beat that one!

  • Author's avatar image
    Sean Sullivan

    Wow! These are so tasty. I found them to be moist, perfectly seasoned, and so simple to make. It's way easier to make these instead of traditional meatballs. I did find the sauce to be too thin, so I let it go on sautee for a few minutes, which thickened it up.

  • Author's avatar image
    Stella Owens

    LOVE this recipe! So yummy!!

  • Author's avatar image
    Melanie Berger

    These were awesome – so easy and tasty.

  • Author's avatar image
    Cindy Mihail

    I had trouble with this recipe. Either it was too much sauce or too much meat. My Instant Pot kept saying food burn and shutting off. Any tips?

Please sign in or create an account to review or comment on recipes.