If you’re looking for a quick, crowd-pleasing dish that oozes flavor and brings a touch of Asian-inspired comfort to your table, these Instant Pot Teriyaki Meatballs are about to become your new weeknight (and party!) obsession. With juicy meatballs simmered in a glossy, sweet-savory teriyaki sauce, this recipe is shockingly easy—and guaranteed to win big smiles.
Why You’ll Love This Recipe
- Effortlessly Quick: You’ll have homemade Instant Pot Teriyaki Meatballs ready in under an hour, with hardly any hands-on time.
- Perfect Sweet-Salty Balance: The homemade teriyaki sauce strikes that dreamy balance of sticky, shiny, and irresistible.
- Endlessly Adaptable: Serve them as a snack, party appetizer, or the star of a weekday meal over rice—there’s no wrong way!
- Crowd-Pleasing Flavor: Even picky eaters tend to fall hard for these juicy, saucy meatballs. Seconds are practically required!
Ingredients You’ll Need
The beauty of Instant Pot Teriyaki Meatballs is how a handful of familiar staples come together for a knockout result. Each ingredient brings something special—whether it’s tenderness, a pop of color, or that big teriyaki personality we all crave.
- Ground Beef: The base of your meatballs; pick lean or regular depending on how rich you want them.
- Egg: Acts as a binder, keeping your meatballs perfectly intact (no crumbling in the pot!).
- Minced Garlic: Fresh and punchy, it infuses every bite with authentic aroma.
- Ground Ginger: Adds warm, subtle spiciness and that signature teriyaki spark.
- Soy Sauce: Brings savory depth both inside the meatballs and the sauce.
- Green Onion: For freshness, a little crunch, and pretty flecks of green throughout.
- Breadcrumbs: Soak up moisture to help the meatballs stay moist and tender.
- Cooking Oil: Used to brown the meatballs and seal in even more delicious flavor.
- Water: The foundation for your sauce and essential for pressure cooking.
- Light Brown Sugar: Gives the teriyaki glaze its sweet, caramel notes and shiny finish.
- Honey: Boosts natural sweetness with an extra touch of gloss.
- Garlic Powder: Enhances the sauce’s depth without overpowering it.
- Cornstarch: Transforms the sauce into a luscious, clingy glaze.
- Toasted Sesame Seeds & Extra Green Onions (Optional): For a fun, flavorful garnish.
Variations
Feel free to get creative! One of my favorite perks of Instant Pot Teriyaki Meatballs is how low-stress it is to swap, add, or tweak ingredients based on what’s in your fridge, special diets, or the night’s mood.
- Turkey or Chicken Meatballs: Swap the beef for ground turkey or chicken for a lighter, equally juicy spin.
- Make It Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce—nobody will notice, promise!
- Spicy Kick: Add sriracha or a shake of crushed red pepper to the sauce if you crave some heat.
- Veggie Boost: Finely grated carrots or zucchini can sneak extra moisture (and nutrition) into every meatball.
How to Make Instant Pot Teriyaki Meatballs
Step 1: Mix and Shape the Meatballs
In a large bowl, combine your ground beef, breadcrumbs, egg, green onion, minced garlic, ground ginger, and soy sauce. Use clean hands (or a sturdy fork if you prefer) to mix until just combined—don’t overwork the meat. Gently roll the mix into meatballs about the size of a golf ball. You should end up with about 18-20 meatballs ready for browning.
Step 2: Sauté and Brown for Maximum Flavor
Turn your Instant Pot to the sauté function and allow the liner to heat up. Add the cooking oil, then, in batches (don’t crowd the pot!), add your meatballs and brown them on all sides. This develops incredible flavor and helps seal in their juices. Set browned meatballs aside on a plate as you finish the rest.
Step 3: Deglaze and Build the Teriyaki Sauce
With the pot still on sauté, pour in the cup of water. Use a wooden spoon to deglaze, scraping up any delicious browned bits stuck to the bottom—this prevents the dreaded “burn” notice! Add soy sauce, brown sugar, honey, garlic powder, and ground ginger. Whisk until the sugar and honey have dissolved, then turn off sauté mode.
Step 4: Pressure Cook the Meatballs
Carefully add all the browned meatballs back into the sauce. Secure the Instant Pot lid, set the valve to sealing, and pressure cook on manual (high) for 5 minutes. When done, turn off the Instant Pot and let the pressure release naturally for 10 minutes, then quick release any remaining pressure. This gentle natural release keeps your meatballs tender.
Step 5: Thicken the Sauce
Remove the cooked meatballs and set aside. Whisk together 2 tablespoons of cornstarch with 1/4 cup of the hot sauce from the pot (or use cold water if you prefer), then stir this slurry back into the Instant Pot. Switch to sauté mode and whisk until the sauce thickens to a glossy, velvety glaze (about 3-5 minutes). Add the meatballs back in or drizzle the sauce over them to serve.
Pro Tips for Making Instant Pot Teriyaki Meatballs
- Don’t Overwork the Meat Mixture: Mix just until combined to keep your meatballs super tender and not tough.
- Essential Browning: Take the time to brown your meatballs—even a quick sear makes a huge difference in flavor and helps them hold together under pressure.
- Deglaze Like a Pro: Scraping those browned bits off the bottom is crucial for flavor and to avoid any burning when pressure cooking!
- Sauce Consistency Control: For a thicker or thinner glaze, simply adjust the amount of cornstarch slurry to suit your taste.
How to Serve Instant Pot Teriyaki Meatballs
Garnishes
A generous sprinkle of toasted sesame seeds brings crunch and a little nuttiness, while extra sliced green onion adds fresh, zippy color—both make Instant Pot Teriyaki Meatballs as pretty as they are tasty. For something special, add a spot of chili crisp or microgreens if you have them.
Side Dishes
These meatballs are divine over a fluffy mound of steamed jasmine rice or a bowl of brown rice. I also love piling them up with sautéed snow peas or broccoli, or even over a simple Asian-inspired slaw for a bright crunch. For parties, keep it simple with toothpicks and napkins!
Creative Ways to Present
Instant Pot Teriyaki Meatballs are a superstar appetizer served straight from a platter, nestled in a lettuce cup for handheld fun, or even as a slider on a soft bun with a swipe of extra teriyaki glaze. They also make a gorgeous “rice bowl bar” centerpiece for casual get-togethers—just set out rice, toppings, and meatballs for everyone to build their plate.
Make Ahead and Storage
Storing Leftovers
Store leftover meatballs in an airtight container in the fridge; they’ll keep for up to 4 days. The flavor only gets better as they soak up more of that addictive teriyaki sauce, so next-day lunches are anything but boring!
Freezing
Cool your Instant Pot Teriyaki Meatballs completely before freezing. Pop them (and extra sauce!) into a freezer-safe bag or container for up to 2 months. Defrost overnight in the fridge, or use the microwave to speed things up in a pinch.
Reheating
Reheat gently on the stovetop in a covered skillet over low heat, adding a splash of water or extra sauce if needed to keep everything glossy and moist. The microwave also works perfectly for quick servings—just cover and heat in 30-second bursts until warmed through.
FAQs
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Can I use frozen meatballs for Instant Pot Teriyaki Meatballs?
Yes! If you’re short on time, you can use store-bought frozen meatballs. Skip the browning step, increase the pressure cook time to 8 minutes, and add them directly to the sauce in your Instant Pot.
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How do I prevent the meatballs from falling apart in the Instant Pot?
Make sure the mixture is well combined, but don’t overwork it. The egg and breadcrumbs help bind everything, and browning helps “set” each meatball before pressure cooking.
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Can I double the recipe for a larger group?
Absolutely! Double all ingredients, but brown the meatballs in more batches and make sure you don’t fill the Instant Pot past the safe line. Pressure cook for the same amount of time.
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Is this recipe kid-friendly?
Instant Pot Teriyaki Meatballs are hugely popular with kids! The sauce is sweet and savory without being spicy, but you can always serve the sauce on the side for extra dipping fun.
Final Thoughts
If you’re searching for a trusty, flavor-loaded meal (or party favorite) that’s as simple as pushing a button, don’t wait to try Instant Pot Teriyaki Meatballs. They’re everything you want—tender, saucy, and guaranteed to turn any gathering or weeknight dinner into something truly special. I can’t wait for you to enjoy them!
Print
Instant Pot Teriyaki Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 Servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
- Diet: Gluten Free
Description
These Instant Pot Teriyaki Meatballs are a delicious and easy dish that can be served as an appetizer or a main course. The tender meatballs are coated in a flavorful homemade teriyaki sauce, perfect for any occasion.
Ingredients
Meatballs
- 1 pound ground beef
- 1 large egg
- 1 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon soy sauce
- 1/2 cup green onion, thinly sliced
- 1/4 cup breadcrumbs
- 2 tablespoons cooking oil
Teriyaki Sauce
- 1 cup water
- 1/4 cup soy sauce
- 5 tablespoons light brown sugar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Corn Starch Slurry
- 1/4 cup cold water, or sauce from the Instant Pot
- 2 tablespoons cornstarch
- toasted sesame seeds, optional
- green onions, sliced; optional
Garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, green onion, garlic, ground ginger, and soy sauce. Form into golf ball-sized balls.
- Brown the Meatballs: Using the saute function on the Instant Pot, brown the meatballs in batches on all sides.
- Make the Teriyaki Sauce: Deglaze the pot, then add water, soy sauce, brown sugar, honey, garlic powder, and ground ginger. Combine and turn off the Instant Pot.
- Cook the Meatballs: Return the meatballs to the pot, pressure cook for 5 minutes, then allow for a natural release.
- Thicken the Sauce: Make a slurry with water and cornstarch, add to the pot, and simmer until thickened.
- Finish and Serve: Drizzle the sauce over the meatballs and garnish with sesame seeds and green onions. Serve hot.
Notes
- Make sure to deglaze the pot well to prevent any burn errors during pressure cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 10g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
