Instant Pot Chicken Parmesan Meatballs
Tender chicken meatballs made with mozzarella, Parmesan, and fresh basil, cooked to perfection in an Instant Pot with a flavorful tomato sauce. This low-carb version uses pork rinds or almond meal instead of breadcrumbs.
Ingredients
- •1 large egg
- •2 cups shredded mozzarella cheese
- •½ cup grated Parmesan cheese
- •½ cup crushed pork rinds or almond meal
- •2 tablespoons chopped fresh basil
- •2 cloves garlic
- •1½ pounds ground chicken
- •4 tablespoons olive oil
- •1 tablespoon tomato paste
- •1 can whole peeled plum tomatoes
- •1 teaspoon dried basil
- •1 teaspoon garlic powder
Cooking Instructions
- 1.
In a medium bowl, combine the egg, 1 cup of the mozzarella, the Parmesan, pork rinds, chopped basil, and garlic. Add the chicken and mix gently using your hands to combine. Form into 28 meatballs about 1 1/2 inches in diameter.
15 min
- 2.
Select SAUTÉ on the Instant Pot. When the pot is hot, add 2 tablespoons of the olive oil. Add about half of the meatballs to the hot oil and cook until browned on all sides, turning the meatballs as needed, 6 to 8 minutes. Transfer the meatballs to a plate. Repeat with the remaining meatballs and 2 tablespoons olive oil.
16 min
- 3.
Add the tomato paste to the pot. Cook and stir for 1 minute. Add the canned tomatoes and their juice, breaking them apart as you do so. Stir in the dried basil and garlic powder. Return the meatballs to the pot. Select CANCEL.
5 min
- 4.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, use a natural release to depressurize.
20 min
- 5.
Top the meatballs with the remaining 1 cup mozzarella and let stand until melted before serving with the basil leaves.
5 min
