Instant Pot Teriyaki Meatballs Recipe

If you’re craving something easy, outrageously flavorful, and guaranteed to be a family favorite, these Instant Pot Teriyaki Meatballs will win your heart in just one bite. Juicy homemade beef meatballs get bathed in a sticky-sweet, garlicky teriyaki sauce—all made in the Instant Pot for a weeknight dinner that feels a little bit special, but couldn’t be simpler to pull off.

Ingredients You’ll Need

This ingredient list is short, sweet, and packed with essentials that create perfectly juicy meatballs and a sticky, irresistible sauce. Every component brings something special, from the green onion’s pop of freshness to the savory depth of soy sauce. Let’s break down what you’ll need.

• Ground beef: The backbone of our meatballs—choose 80/20 for moistness.
• Egg: Binds the mixture together for tender, never-falling-apart results.
• Minced garlic: Adds rich savoriness to both the meatballs and the sauce.
• Ground ginger: Offers a subtle warmth that makes the classic teriyaki flavor pop.
• Soy sauce: Salty, umami depth and the foundation of the teriyaki sauce.
• Green onion: Brings brightness and a little crunch to every bite.
• Breadcrumbs: Keep the meatballs tender and help them hold their shape.
• Cooking oil: For browning the meatballs, which adds a ton of flavor.
• Water: Used to deglaze the Instant Pot and form the sauce base.
• Light brown sugar: Gives the teriyaki sauce its signature hint of caramel sweetness.
• Honey: Intensifies the glossy, sticky finish of the sauce.
• Garlic powder & extra ground ginger: Boost the garlicky and gingery notes.
• Cornstarch: Whisked with cold water for a quick, foolproof way to thicken the sauce.
• Toasted sesame seeds & extra green onions (garnish): Sprinkle for flavor, texture, and eye-catching appeal!

Variations

One of the best things about Instant Pot Teriyaki Meatballs is how easy they are to customize. Whether you’re swapping proteins, adjusting for allergies, or sneaking in more veggies, this recipe is your blank canvas for flavor creativity!

• Turkey or Chicken Meatballs: Substitute ground beef with ground turkey or chicken for a lighter take—they soak up the teriyaki sauce beautifully.
• Gluten-Free: Use gluten-free breadcrumbs and certified gluten-free soy sauce or tamari to keep things celiac-friendly.
• Add Veggies: Fold finely grated carrots, zucchini, or bell peppers right into the meatball mixture for extra color and nutrition.
• Spicy Kick: Stir a teaspoon of sriracha or red pepper flakes into the sauce if you like your teriyaki with a punch.

How to Make Instant Pot Teriyaki Meatballs

Step 1: Mix and Shape the Meatballs

In a large bowl, combine ground beef, egg, green onion, breadcrumbs, minced garlic, ground ginger, and a splash of soy sauce. Use your hands or a fork to gently mix everything—don’t overwork it! Once combined, shape the mixture into golf ball-sized meatballs and set them on a plate. This is the foundation of juicy, flavor-packed bites.

Step 2: Brown the Meatballs in the Instant Pot

Select the sauté function on your Instant Pot. Heat the cooking oil until shimmering, then add the meatballs in batches so you don’t crowd them. Brown for about 1–2 minutes per side, turning gently. Browning not only locks in juices but also adds savory depth to your teriyaki sauce. Set browned meatballs aside on a plate.

Step 3: Deglaze and Make the Sauce

Leave the Instant Pot on sauté and pour in the water. Use a wooden spoon to scrape up those flavorful browned bits stuck to the bottom—this deglazing step is key so you don’t get a burn warning later! Pour in soy sauce, brown sugar, honey, garlic powder, and ground ginger. Whisk until everything dissolves and turn off the sauté function.

Step 4: Pressure Cook the Meatballs

Gently return all the browned meatballs to the Instant Pot, nestling them into the sauce. Seal the lid, set your valve to sealing, and cook on Manual (High Pressure) for 5 minutes. Once done, turn off the Instant Pot and let the pressure release naturally for 10 minutes. Finish with a quick release to open the lid carefully.

Step 5: Thicken the Teriyaki Sauce

Remove the meatballs from the pot. In a small bowl, whisk together 1/4 cup of the hot cooking liquid (or cold water) with the cornstarch until smooth. Turn the Instant Pot back to sauté and stir in the slurry, whisking constantly until the sauce thickens, about 3–5 minutes. Turn off the pot—sauce perfection achieved!

Step 6: Finish and Serve

Add the meatballs back to the luscious teriyaki sauce, or spoon the sauce over the meatballs on a platter. Garnish with toasted sesame seeds and more sliced green onion for that drool-worthy final touch. Serve hot and watch them disappear!

How to Serve Instant Pot Teriyaki Meatballs

Garnishes

Don’t skip the finishing flourish! A sprinkle of toasted sesame seeds adds that gentle nuttiness and delightful crunch, while sliced green onions brighten everything with a burst of green. If you’re feeling fancy, a dash of finely chopped cilantro or red chili can add color and kick.

Side Dishes

These Instant Pot Teriyaki Meatballs are the ultimate main over a bed of steamed jasmine or brown rice to soak up the incredible sauce. For a lighter touch, serve with sautéed snap peas, steamed bok choy, or crisp broccoli. They also shine atop a bowl of ramen or tossed with Asian-style noodles.

Creative Ways to Present

Instant Pot Teriyaki Meatballs are the perfect party food, too—just spear them with toothpicks and arrange on a platter for easy grazing. For a fun twist, pack leftovers into lettuce wraps with a tangy slaw or stuff them into steamed bao buns for unforgettable sliders. Presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Instant Pot Teriyaki Meatballs (and that glorious sauce!) in an airtight container and refrigerate promptly. They’ll stay perfectly delicious for up to 4 days—great for easy lunches or next-day snacking.

Freezing

These meatballs are freezer champions. Once cooled, arrange them on a sheet pan to freeze individually, then transfer to a zip-top bag or airtight container. They’ll keep for up to 3 months. Freeze extra sauce in a separate container for easy reheating.

Reheating

Reheat meatballs gently on the stovetop or in the microwave, adding a splash of water or extra sauce to prevent them from drying out. If frozen, let them thaw in the fridge overnight, then warm through until hot and saucy.

FAQs

Final Thoughts

I hope your kitchen fills with the irresistible aroma of these Instant Pot Teriyaki Meatballs soon! Whether you’re whipping them up for a busy weeknight or sharing at your next party, each bite delivers pure comfort and joy. Give them a try and watch your family and friends come running to the table—enjoy every saucy, savory mouthful!

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