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5 from 1 vote

Instant Pot Turkey Teriyaki Meatballs

This Instant Pot Turkey Teriyaki Meatballs recipe was a wholesome meal that I transformed from what was originally an appetizer to a main dish. I used turkey ground meat for a gluten-free preference. The sweet-savory teriyaki sauce swirling around the meatballs added Asian flavors to the entrée which I plated on a bed of crisp coleslaw and served with rice. This recipe was inspired by The Gluten-Free Instant Pot Cookbook, Revised & Expanded (Harvard Common Press) by Jane Bonacci and Sara De Leeuw.
Prep Time20 minutes
Cook Time24 minutes
Total Time44 minutes
Course: Main Course
Cuisine: American, Asian, Filipino
Keyword: Instant Pot Turkey Teriyaki Meatballs
Servings: 4 people

Ingredients

For the teriyaki sauce

  • 1 cup organic tamari soy sauce (wheat-free)
  • 1/2 cup rice wine vinegar
  • 4 cloves garlic minced
  • 1 Tablespoon freshly-grated ginger
  • 2 Tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 1/3 cup brown sugar
  • 2 Tablespoons honey
  • 1 teaspoon ground black pepper

For the coleslaw mix

  • 1 Tablespoon vegetable oil
  • 1 medium-sized onion
  • 3 cups coleslaw mix of cabbage and carrots julienne strips

For the meatballs

  • 2 pounds ground turkey
  • 1/2 cup panko bread crumbs gluten-free
  • 2 large eggs
  • 1/2 cup scallion greens divided
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water
  • boiled rice for serving

Instructions

To make the teriyaki sauce:

  • In a medium-sized bowl, combine the tamari soy sauce, vinegar, garlic, ginger, vegetable oil, sesame oil, brown sugar, honey and black pepper. Set aside.

To make the coleslaw stir-fry:

  • Click Saute on the Instant Pot keypad. Add a tablespoon of oil. When oil is hot enough in 1 to 2 minutes, saute the onions. When onions are translucent in 2 minutes, add the coleslaw mix. Stir fry for 1 minute. Click Cancel to turn off.
    Remove the vegetables and set aside.

To make the meatballs:

  • Mix together in a large bowl the ground turkey, bread crumbs, eggs, 1/4 cup of the scallion greens, garlic powder, salt and black pepper. Combine the ingredients well.
    Shape the meatballs into half-inch spheres to make about 40 meatballs.
  • Press Saute on the Instant Pot. When the inside pot is hot, pour the oil. When oil is hot enough, add the meatballs in a level layer at the bottom of the pot. Brown the meatballs for 2 minutes per side. 
    Not all the meatballs will fit at the same time. Braise the meatballs in two batches. Remove those that are brown and set aside on a platter. 
    Continue browning the next batch of meatballs for 2 minutes on each side. Set aside with the rest on the platter. 
    Click Cancel to turn off Saute function.
  • Once the meatballs are brown, return them to the inside pot.
    Pour the previously mixed teriyaki sauce all over the meatballs.
  • Close and lock the lid in place.
    Set the steam release handle to a Sealing position.
    Click Manual and cook on High Pressure for 15 minutes.
    When the buzzer sounds to announce cook time is finished, do a NPR (natural pressure release) for 10 minutes, allowing the steam to come down on its own.
  • When the float pin drops, it is safe to unlock the lid.
    Press Cancel to turn off.
  • Separately, in a small bowl, mix the cornstarch and cold water to form a slurry.
    Press Saute on the keypad. When the meatball sauce starts to bubble in about 3 to 4 minutes, add the slurry to the inside pot. 
    Keep stirring till the sauce thickens and so the gravy does not stick to the bottom. The sauce will thicken in about 3 to 5 minutes around the meatballs.
    Click Cancel to turn off.

To serve:

  • Arrange the coleslaw stir-fry on the bottom of a large, rimmed serving platter. 
    Place the meatballs over the coleslaw mix. Pour the teriyaki gravy over the meatballs, allowing some of it to graze the vegetables. Garnish with remaining scallion greens.
    Serve warm with rice.

Notes on the Instant Pot

  • After the Saute function, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker brands, please consult the product manual.