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Instant Pot Beef Meatballs & Marinara: Paleo, Whole30, GF, 10 Minutes

These instant pot beef meatballs are Whole30, paleo, gluten-free and, importantly, so easy to make. The meatballs and marinara take less than 10 minutes cooking time with the pressure cooker and they’re a great family friendly healthy recipe for a weeknight dinner or for a Whole30 meal prep recipe.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: Serves 6 1x
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: American
These instant pot beef meatballs are Whole30, paleo, gluten-free and, importantly, so easy to make. The meatballs and marinara take less than 10 minutes cooking time with the pressure cooker and they’re a great family friendly healthy recipe for a weeknight dinner or for a Whole30 meal prep recipe. #whole30beefmeatballs #whole30instantpot #whole30beefrecipes #paleoinstantpot #paleomeatballs #ketoinstantpotrecipes
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Ingredients

  • 2 pounds ground beef
  • 1/2 cup grated onion
  • 1/2 cup almond flour
  • 2 eggs
  • 1/2 tbsp garlic powder
  • 2 tsp parsley flakes
  • 1 tsp salt, or to taste
  • 1/2 teaspoon oregano
  • 1/2 tsp black pepper
  • 1 (24 ounce) jar of marinara sauce
  • 1 (14 ounce) can of diced tomatoes

Instructions

  1. Spray the bottom of your instant pot with a thin coating of oil (avocado or olive)
  2. Add the marinara sauce and the can of diced tomatoes (undrained) into the instant pot
  3. Next, in a large bowl, combine the ground beef, almond flour, onion, and seasonings. Use your hands to mix together well. Roll into 1-inch meatballs, or use an ice cream scoop, and directly place the meatballs into the instant pot and sauce, layering the bottom. They can be touching each other, just don’t jam them in too tightly next to each other
  4. Once the bottom is covered in meatballs, begin to add a second layer by gently placing the remaining meatballs on top of the bottom layer. Do this until all of the beef meatballs are in the instant pot
  5. Close the lid, and set for 8 minutes on high pressure and the valve on “sealing”
  6. Once done, do a quick release. Serve the meatballs with the marinara!

Notes

  • If the meatball mixture is too wet to form into meatballs, add an additional 1/2 cup almond flour