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!





  1. Line a large baking sheet with parchment paper
  2. In a large bowl, add all of the ingredients for the meatballs and mix together using your hands until well combined
  3. Make roughly 35 small (golf ball) sized meat balls, and place them on the baking sheet
  4. 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)
  5. Place meatballs in your Instant Pot (it will probably make 2 layers), add the reserved Tamara, broth over top and secure lid
  6. Set your Instant Pot to Pressure Cook (on High) for 5 Minutes and start
  7. 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
  8. To serve, mix in a bowl with hoisin sauce (optional) and make lettuce wraps with butter lettuce, fresh veggies and spicy mayo
  9. 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!