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Pressure Cooker Meatballs



  • 2 Pounds of Ground Beef
  • 1 C Parmesan Cheese
  • ½ C of Milk
  • 1 Tbsp. of Minced Garlic
  • ¾ C of Italian Flavored Breadcrumbs
  • 28 Oz of Tomato Puree
  • 2 Tbsp. Olive Oil
  • 1 ½ C Water


  • In a large bowl mix ground beef, Parmesan cheese, milk and flavored breadcrumbs and form into golf ball sized meatballs.
  • Place olive oil and garlic into the inner pot and transfer meatballs to the inner pot as they are rolled.
  • Press Start, Menu, sauté, Start.
  • Brown meatballs it will take about 5 minutes to get them each lightly browned.
  • Press Stop/Cancel.
  • Add In Tomato Puree and water.
  • Place lid on and lock, and set the pressure limit valve to seal.
  • Press Start/Menu/Meat/Start/6 minutes.
  • Pressure will build for 14 minutes and then 6 minutes of cook time.
  • When cook cycle has ended, allow to cool via natural release method.
  • Serve warm, on buns, or with pasta.
  • Sprinkle with cheese.
  • Prep Time: 15 Minutes Cook Time: 6 Minutes Cook Time: 25 Minutes Makes 4 Generous Servings
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