Instant Pot Teriyaki Turkey Meatballs
These 20- Minute Instant Pot Teriyaki Turkey Meatballs are perfect when you want a fast, family-friendly meal in a hurry. These are crazy good and so easy. Serve over your favorite bowl of rice, quinoa, or rice noodles
Ingredients
- 1 lb ground turkey meat
- 1 head riced cauliflower (can be frozen and thawed or fresh)
- 1 cup panko breadcrumbs
- 2 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1 tablespoons sesame seed oil
- 1 tablespoon sesame seeds
Teriyaki Sauce:
- 1 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1 Tbsp. minced garlic
- 3 teaspoons minced ginger
- 3 tablespoons canola oil
- 1/2 cup coconut sugar, agave or brown sugar
- 1/4 teaspoon black pepper
- 1 tablespoon corn starch
Vegetables:
- 3 carrots, peeled and chopped
- 1 green pepper, seeded and cut into chunks
- 1 head of broccoli, chopped
Directions:
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In a large bowl combine ground turkey, cauliflower, bread crumbs, eggs, garlic powder, salt, and pepper. Gently shape into 24- 30 meatballs.
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Combine teriyaki sauce ingredients in a medium bowl. Set aside.
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Heat the Instant Pot in sauté mode. Add 1 tablespoon of oil and brown the meatballs, about 2 minutes per side. Careful to turn them only when they have loosened away from the bottom of the pot. You may need to do them in 2 batches depending on the size of your pot.
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When meatballs are all brown (they do not have to be cooked through) add the teriyaki sauce and the diced veggies. Cover the Instant pot and lock the lid.
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Cook high pressure 10 minutes with the vent closed.
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After 10 minutes, turn off the pot and allow it to release pressure naturally. This will take about 5 minutes.
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Sprinkle with sliced green onions and sesame seeds. Serve with rice, quinoa or rice noodles