Cooked in 15 Minutes with the Instant Pot
Ok I know I am so late to the game on this one, but I finally caved and bought myself an Instant Pot! I’ve been so back and forth on whether or not I needed another kitchen appliance in my life and every time they’d go on sale I’d consider it more and more. Then the other day I saw Skinny Taste make One-Pot Pasta & Meat Sauce in it in minutes and I think it was the tipping point. Immediately went out the next day and picked one up, and I’m SO happy I did because – GAME CHANGER!
For some reason in my mind I was putting in the same category as my slow cooker, and I already have one of those so I didn’t think I could justify it but I don’t know what I was thinking. So wrong – It is that and SO much more! Slower cooker, rice cooker, pressure cooker, steamer, you can make yogurt in it (like what?!) Especially handy if meal planning and family friendly recipes are your jam. PLUS, minimal clean up – that alone was worth it to me, lol.
Reasons Why I Love This Recipe
Here we have it! This is my first recipe made in my Instant Pot and I couldn’t be anymore happy to share because it was an absolute winner with my family! I’ve had this recipe idea thought out for a little while now and had intended to bake them (which is still completely do-able if you don’t have an Instant Pot) but I knew it would work so well with the pressure cooker.
5 THINGS I LOVE ABOUT THIS RECIPE
- This recipe is Family Friendly; great for larger family meals or entertaining, it’s also Meal Prep Friendly: you could cook some and freeze the rest for later, or you could freeze them all and use them later as you need
- It’s Cheap: I usually buy the 5lb Ground Pork packages from Costco for around $10 and them split it into 3rds. This recipe uses 1.5lbs which makes 35 meat balls and the vegetables are quite in-expensive
- Versatile: I made mine into lettuce wraps but they could be served with rice, or in buns (more like traditional Banh Mi) or even as a salad!
- Quick and easy! From prep to cook time they take a total of 35 Minutes. You can even cut out the freezing time (-20 Mins) as well if you were in a real rush. It’s more or less if you plan to freeze them to make later and also helps keep the shape of the meat ball when you layer them in the Instant Pot.
- They are DELICIOUS!! Obviously had to add that one in 😉 So full of flavour, they were a big hit with the whole family
Options for Cooking & Meal Planning
As I mentioned above; you don’t necessarily have to freeze them for 20 minutes but I found it helped keep the shape of the meat balls as they will probably be layered in your Instant Pot. You can get away with putting them in directly after making them too if you’re planning to cook them all at once.
- Cook them all at once and store in an air tight container in the fridge to use throughout the week
- An option to cook some for your meal and then freeze the rest for a later time
- Prep them all and freeze them for another time in a freezer friendly container or food saver
- Make and cook them all to reheat at another time. Store in a freezer friendly container or food saver
I always enjoy using meat balls in lettuce wraps. They very much like Banh Mi (Vietnamese Subs) but a healthier option by opting out the baguette for the lettuce, and there’s something fun about making and eating lettuce wraps I find that makes them great for the family too. Nice crisp butter lettuce, crisp veggies and easy to make spicy mayo.
More Instant Pot Recipes coming up soon! I’m already considering testing my Turmeric Curry Lamb Meat Balls in the Instant Pot, I’ll let you know how it goes!
Instant Pot Vietnamese Meat Ball Lettuce Wraps
Easy, family friendly Vietnamese inspired meat ball lettuce wraps made in the Instant Pot. Serve fresh or freeze for future meals – Great for meal planning!
- Prep Time: 30 Mins
- Cook Time: 15 Mins
- Total Time: 45 minutes
- Yield: 35 Meat Balls
- 1 1/2 Lbs of Ground Pork
- 1 Tbsp of Tamari (Plus 1 Tbsp for cooking)
- 1 Tbsp of Hoisin Sauce (Optional)
- 1 1/2 Cup of Beef Broth (or water will do)
- 2 Tbsp of Fresh Grated Ginger
- 1 Tbsp of Lemongrass Paste
- 1 Tbsp of Minced Garlic
- 1/2 Tbsp of Chilli Paste
- Zest and Juice of 1 Lime
- 1/2 Tsp of Salt
- Butter Lettuce
- Fresh Cilantro
- Grated Carrot
- Sliced Cucumber
- Thinly Sliced Jalapeno (Optional)
- Spicy Mayo – 1/3 Cup of Mayo (or Plain Yogurt) mixed with 1 Tsp of Sriracha and 1/4 Tsp of Granulated Garlic
- Line a large baking sheet with parchment paper
- In a large bowl, add all of the ingredients for the meatballs and mix together using your hands until well combined
- Make roughly 35 small (golf ball) sized meat balls, and place them on the baking sheet
- Once complete, place baking sheet flat in the freezer for 20 minutes (if you’re making them for another time, you can them transfer them to a freezer safe container until you’re ready to cook them)
- Place meatballs in your Instant Pot (it will probably make 2 layers), add the reserved Tamara, broth over top and secure lid
- Set your Instant Pot to Pressure Cook (on High) for 5 Minutes and start
- Once complete, allow you Instant to release naturally by letting it sit for 10 minutes, then press the pressure vent to allow any additional pressure to release before opening the pot
- To serve, mix in a bowl with hoisin sauce (optional) and make lettuce wraps with butter lettuce, fresh veggies and spicy mayo
- Store in an air tight container for use during the week. Will last in the fridge for roughly 5 days
*This recipe makes 35 meatballs! I didn’t add measurements for the wrap ingredients because you may not choose to use all of your meatballs at once.
You can make them all to serve or freeze or you could freeze half to cook at a later time, completely your preference!