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Instant Pot Chicken Meatballs and Marinara: Whole30, Paleo, 5 Minutes

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!

  • Author: Bailey
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 15 minutes 1x
  • Category: Meatballs
  • Method: Instant Pot
  • Cuisine: American

Ingredients

  • 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

Instructions

  1. Spray the bottom of the instant pot with a thin coating of oil (avocado or olive are fine)
  2. Add the marinara sauce and water into the instant pot
  3. 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
  4. 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
  5. Close the lid, and set for 5 minutes on high pressure and the valve on “sealing”
  6. Once done, do a quick release. Serve the meatballs with the marinara!

Notes

  • 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