This recipe cooks up in 10 minutes in your pressure cooker
Course dinner
Cuisine Asian
Keyword asian meatballs, chicken meatballs, pressure cooker recipe
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 522kcal
Ingredients
For the Meatballs
1lb.Ground Chickenmay sub turkey or beef
½lb.Bread Crumbs
1egg
1cupSpinachfinely chopped
½tspGround Ginger
1tbsCoconut Aminosmay sub Soy Sauce
1tbsOlive Oil
For the Sauce and Vegetables
½cupYellow Onionssliced
1 ½cupBell Pepperssliced
3tbsCoconut Aminos
1tbsTomato Paste
⅓cupPineapple Juice
⅓cupChicken Stock
2tspGarlicminced
½cupPineapple Chunks
⅓cupCoconut Sugar
1tbsCornstarch + 2 tbs Watercombined
Instructions
In a large bowl combine the ground chicken, breadcrumbs, egg, chopped spinach, ground ginger and coconut aminos thoroughly.
Scoop or form even portioned meatballs.
In olive oil, brown the meatballs, using the sauté mode, of your instant pot. Cook for approximately 3-5 minutes. Browning the meatballs will keep them falling apart during cooking.
Leave the meatballs in the instant pot and add in the sliced onions, bell peppers, coconut aminos, tomato paste, pineapple juice, chicken stock, garlic, pineapple chunks and brown sugar.
Set the settings to Pressure Cook on High for 10 minutes.
When done remove most of the meat and veggies and stir in the cornstarch mixture. Cook on sauté mode for 2-3 minutes or until the liquid begins to thicken into a sauce. Stir the meatball contents and sauce back together and serve with rice.
Notes
-May be frozen up to 3 months and reheated by microwave, instant pot on high pressure for 8 minutes or oven at 350F for 10-12 minutes.
-May be refrigerated for up to 5 days and reheated by microwave for 60-90 seconds.