These are such amazing Instant Pot® meatballs that will melt in your mouth the good way! Serve over noodles, rice, or on a sandwich roll!


Recipe Summary

20 mins
5 mins
40 mins
15 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine beef, pork, and onions in a large bowl using your hands or a spoon. Halfway through mixing, add garlic, Italian seasoning, salt, and pepper and mix well.

  • Combine bread crumbs, milk, and mayonnaise in a small bowl until you get a thick consistency, adding more milk if needed. Mix into meat mixture until thoroughly combined.

  • Form golf ball-sized meatballs and place on a plate or a pan.

  • Combine marinara sauce and water in a multi-functional pressure cooker (such as Instant Pot®). Place meatballs in sauce, making sure meatballs are covered at all times, adding sauce and stirring if needed. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. An instant-read thermometer inserted into the center of a meatball should read at least 165 degrees F (74 degrees C).

Cook's Notes:

After forming the meatballs, you can use your Instant Pot(R) or skillet to sear the meatballs if you choose. I did not, and it came out amazing.

You should fill your Instant Pot(R) to the halfway mark with sauce. You can use any sauce of your choosing.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinara sauce. The actual amount of sauce consumed will vary.

Nutrition Facts

475 calories; protein 22.3g; carbohydrates 45.8g; fat 21.8g; cholesterol 64.4mg; sodium 1215.8mg. Full Nutrition