These instant pot chicken meatballs are the easy button when it comes to quick, healthy weeknight meals. With an instant pot cook time of 5 minutes, and only a few simple ingredients, they’re Whole30, Paleo, and gluten-free while also being full of flavor and totally delicious. This meatball recipe makes enough for the whole family, or is perfect for meal prep!
This post is in partnership with Primal Kitchen. They’re giving you 10% off any of their products using the code “PALEOBAILEY” at checkout! I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Primal Kitchen!
It’s no secret I love my instant pot, but if someone asked me to name one reason why it’s so great, that reason would be these chicken meatballs. It really couldn’t get easier to make these, and it makes a big enough batch for me to freeze half for later in the month when I need a quick option for lunches or forget to plan dinner for that night.
Really, you dump the sauce ingredients into the instant pot, roll the meatballs and set them in there. Set the timer for 5 minutes, and that’s that. Anyone can do this, which also makes it a great recipe for someone who’s just beginning to get the hang of their instant pot. I will also be the first to admit I am not a fan of chicken meatballs when they’re baked on a sheet pan.
Ground chicken has a tendency to be kind of bland and boring once cooked. These meatballs are the exact opposite of bland! The secret to the best tasting Whole30 instant pot chicken meatballs lies in the seasoning and the sauce. It’s so important to season the chicken well prior to rolling into meatballs, and it’s equally important to use a flavorful marinara sauce because that’s what the meatballs will cook in! The high pressure of the instant pot helps to really infuse that flavor.
That’s where Primal Kitchen‘s new Whole30 Approved and Paleo marinaras come in! Made with avocado oil, no sugar or junky additives, it’s almost unbelievable that they were able to pack so much flavor into a jar! And, it’s my new favorite! The two marinara flavors are Roasted Garlic and Tomato Basil. Tomato Basil has been my go-to this month for easy weeknight meals just like this one.
You can stock up on these healthy, Whole30 marinaras on Primal Kitchen’s website, and make sure to check out their cashew based, dairy-free Alfredo sauces too (another favorite around here)! The code PALEOBAILEY will take 10% off your order as well! Another way I love using this marinara is browning some ground beef with diced carrots, onion and celery, dumping in the marinara and having a 15 minute meat sauce to use over zoodles, butternut squash noodles, baked potatoes, you name it!
For these instant pot chicken meatballs, the most time consuming part is just rolling the meatballs, and that really doesn’t take long at all. What you want to do first is just lightly spray the bottom of the instant pot with oil, such as avocado oil or olive oil. This will help prevent your instant pot from showing a “burn” notice if you have a newer model. They tend to do that even when nothing is burning, but there’s food sitting on the sensors.
Next, you’re going to pour in the marinara, and 1/3 cup water. Then after you’ve combined the ground chicken and spices, as you roll the meatballs you’re going to place the formed chicken meatballs directly into the instant pot. Layer them on the bottom first. Touching is fine, just don’t smoosh or force them. Once the bottom is covered, you’ll just gently set the rest on top for a second layer.
Once the meatballs are in the instant pot, it’s important to just leave them without stirring or the meatballs will lose their shape and break apart. Close the lid, set the valve to sealing and turn the instant pot high pressure for 5 minutes. After you do a quick release, you can stir away because your meatballs and marinara are done!
Don’t forget to grab your Whole30 marinara sauce HERE!
Other Instant Pot RecipesPrint
- 2 pounds ground chicken
- 1 cup almond flour
- 1.5 tsp salt
- 1.5 tsp onion powder
- 2 tsp garlic powder
- 2 tsp parsley flakes
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1 24-oz. jar Primal Kitchen Tomato Basil Marinara
- 1/3 cup water
- Spray the bottom of the instant pot with a thin coating of oil (avocado or olive are fine)
- Add the marinara sauce and water into the instant pot
- In a large bowl, combine the chicken, almond flour and seasonings. Use your hands to mix together well. Roll into 1-inch meatballs, and directly place the meatballs into the instant pot and sauce, layering the bottom. They can be touching each other, but don’t cram them
- Once the bottom is covered in meatballs, add a second layer by gently placing the remaining meatballs on top of the bottom layer. Do this until all of the meatballs are in the instant pot
- Close the lid, and set for 5 minutes on high pressure and the valve on “sealing”
- Once done, do a quick release. Serve the meatballs with the marinara!
- If your chicken is too “wet” to form into meatballs, you may need to add an additional 1/2 cup almond flour.
- You can also add 1 can diced tomatoes (undrained) to the instant pot if you would like to for some extra veggies in the sauce
Keywords: Whole30, Paleo, Instant Pot, Chicken, Meatballs
- Serving Size: Serves 6
- Calories: 320
- Fat: 19 g
- Carbohydrates: 9.6 g
- Fiber: 1.7 g
- Protein: 29.4 g
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