Instant Pot Turkey Meatballs & Rice
Turkey meatballs: craft tender, flavorful Instant Pot turkey meatballs with golden yellow rice. A complete, easy-to-make dinner perfect for any weeknight.
Ingredients
- 1 1/2 pounds ground turkey
- 1/4 cup + 2 tablespoons gluten-free panko
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons lemon zest (zest of 1 lemon)
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups jasmine rice
- 2 cloves garlic (minced)
Instructions
- In a large mixing bowl, add the ground turkey, gluten-free panko, lemon zest, onion powder, garlic powder, salt, and pepper. Mix until evenly combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
- Press the SAUTE button on the Instant Pot. Let it heat slightly, then add 1 tablespoon of olive oil. Add the meatballs (you may need to cook them in 2 batches) and brown them on one side. Swirl the pot to get oil under each meatball. Flip to brown on another side for 1-2 minutes. Continue until all meatballs are browned on all sides (they don't need to be cooked through). Transfer to a plate.
- Turn the Instant Pot off for a moment if too hot. Press SAUTE again and add the jasmine rice and minced garlic. Cook for 1-2 minutes. Add the liquid and spices as per your recipe, scraping the bottom of the pan to loosen any brown bits. Return the browned meatballs to the pot.
- Close the Instant Pot lid, set to MANUAL or high pressure, and cook for 4 minutes. Once done, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Carefully remove the meatballs from the rice and transfer to a serving plate. Fluff the yellow rice with a fork. Serve with the meatballs. Enjoy!
Notes
- To ensure the turkey meatballs are moist and tender, avoid overmixing the meatball mixture. Gently combine until just incorporated.
- When browning the meatballs, ensure your Instant Pot is hot enough to get a good sear, but not so hot that the fond burns. Adjust the 'SAUTE' setting if needed to prevent scorching.
- For food safety, ensure ground turkey reaches an internal temperature of 165°F (74°C). While the meatballs are browned first, they will finish cooking within the Instant Pot.
- Leftover turkey meatballs and rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When browning the meatballs, ensure your Instant Pot is hot enough to get a good sear, but not so hot that the fond burns. Adjust the 'SAUTE' setting if needed to prevent scorching.
- For food safety, ensure ground turkey reaches an internal temperature of 165°F (74°C). While the meatballs are browned first, they will finish cooking within the Instant Pot.
- Leftover turkey meatballs and rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.