These instant pot chicken meatballs are the easy button when it comes to quick, healthy weeknight meals. With an instant pot cook time of 5 minutes, and only a few simple ingredients, they’re Whole30, Paleo, and gluten-free while also being full of flavor and totally delicious. This meatball recipe makes enough for the whole family, or is perfect for meal prep!
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It’s no secret I love my instant pot, but if someone asked me to name one reason why it’s so great, that reason would be these chicken meatballs. It really couldn’t get easier to make these, and it makes a big enough batch for me to freeze half for later in the month when I need a quick option for lunches or forget to plan dinner for that night.
Really, you dump the sauce ingredients into the instant pot, roll the meatballs and set them in there. Set the timer for 5 minutes, and that’s that. Anyone can do this, which also makes it a great recipe for someone who’s just beginning to get the hang of their instant pot. I will also be the first to admit I am not a fan of chicken meatballs when they’re baked on a sheet pan.
Ground chicken has a tendency to be kind of bland and boring once cooked. These meatballs are the exact opposite of bland! The secret to the best tasting Whole30 instant pot chicken meatballs lies in the seasoning and the sauce. It’s so important to season the chicken well prior to rolling into meatballs, and it’s equally important to use a flavorful marinara sauce because that’s what the meatballs will cook in! The high pressure of the instant pot helps to really infuse that flavor.
That’s where Primal Kitchen‘s new Whole30 Approved and Paleo marinaras come in! Made with avocado oil, no sugar or junky additives, it’s almost unbelievable that they were able to pack so much flavor into a jar! And, it’s my new favorite! The two marinara flavors are Roasted Garlic and Tomato Basil. Tomato Basil has been my go-to this month for easy weeknight meals just like this one.
You can stock up on these healthy, Whole30 marinaras on Primal Kitchen’s website, and make sure to check out their cashew based, dairy-free Alfredo sauces too (another favorite around here)! The code PALEOBAILEY will take 10% off your order as well! Another way I love using this marinara is browning some ground beef with diced carrots, onion and celery, dumping in the marinara and having a 15 minute meat sauce to use over zoodles, butternut squash noodles, baked potatoes, you name it!
For these instant pot chicken meatballs, the most time consuming part is just rolling the meatballs, and that really doesn’t take long at all. What you want to do first is just lightly spray the bottom of the instant pot with oil, such as avocado oil or olive oil. This will help prevent your instant pot from showing a “burn” notice if you have a newer model. They tend to do that even when nothing is burning, but there’s food sitting on the sensors.
Next, you’re going to pour in the marinara, and 1/3 cup water. Then after you’ve combined the ground chicken and spices, as you roll the meatballs you’re going to place the formed chicken meatballs directly into the instant pot. Layer them on the bottom first. Touching is fine, just don’t smoosh or force them. Once the bottom is covered, you’ll just gently set the rest on top for a second layer.
Once the meatballs are in the instant pot, it’s important to just leave them without stirring or the meatballs will lose their shape and break apart. Close the lid, set the valve to sealing and turn the instant pot high pressure for 5 minutes. After you do a quick release, you can stir away because your meatballs and marinara are done!
Don’t forget to grab your Whole30 marinara sauce HERE!
Other Instant Pot Recipes
Whole30 Sweet and Sour Chicken
40 Whole30 Instant Pot Recipes
PrintInstant Pot Chicken Meatballs and Marinara: Whole30, Paleo, 5 Minutes
These instant pot chicken meatballs are the easy button when it comes to quick, healthy weeknight meals. With an instant pot cook time of 5 minutes, and only a few simple ingredients, they’re Whole30, Paleo, and gluten-free while also being full of flavor and totally delicious. This meatball recipe makes enough for the whole family, or is perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 15 minutes 1x
- Category: Meatballs
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 pounds ground chicken
- 1 cup almond flour
- 1.5 tsp salt
- 1.5 tsp onion powder
- 2 tsp garlic powder
- 2 tsp parsley flakes
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1 24-oz. jar Primal Kitchen Tomato Basil Marinara
- 1/3 cup water
Instructions
- Spray the bottom of the instant pot with a thin coating of oil (avocado or olive are fine)
- Add the marinara sauce and water into the instant pot
- In a large bowl, combine the chicken, almond flour and seasonings. Use your hands to mix together well. Roll into 1-inch meatballs, and directly place the meatballs into the instant pot and sauce, layering the bottom. They can be touching each other, but don’t cram them
- Once the bottom is covered in meatballs, add a second layer by gently placing the remaining meatballs on top of the bottom layer. Do this until all of the meatballs are in the instant pot
- Close the lid, and set for 5 minutes on high pressure and the valve on “sealing”
- Once done, do a quick release. Serve the meatballs with the marinara!
Notes
- If your chicken is too “wet” to form into meatballs, you may need to add an additional 1/2 cup almond flour.
- You can also add 1 can diced tomatoes (undrained) to the instant pot if you would like to for some extra veggies in the sauce
Nutrition Facts:
- Serving Size: Serves 6
- Calories: 320
- Fat: 19 g
- Carbohydrates: 9.6 g
- Fiber: 1.7 g
- Protein: 29.4 g
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Ann says
So easy and such moist and tasty meatballs! A new favorite at our house.
paleobailey says
SO happy to hear this!! This is a favorite at mine, too! Thanks so much for giving it a try, and taking the time to leave a review!!
Donna says
I am making them this weekend. Do you eat them on something or a sandwhich?
paleobailey says
Hi Donna! I enjoy them over noodles (GF or veggie noodles like butternut squash), or on their own with veggie sides like a baked potato and green beans, or roasted broccoli!
Amanda says
Was skeptical, but this came out really good! Used a hand amount of fresh parsley instead since I had it on hand.
Question: If I were to double this, would I still cook for the 5 minutes?
Laura says
This recipe is a staple for us now. Love it! Love your blog. Thank you 🙂
paleobailey says
Thank you, Laura! I’m so glad you enjoy it!
Ana says
Delicious! Love that they cooked in 5 minutes! These made such great lunch leftovers too.
paleobailey says
I’m so happy you enjoyed!! Thank you so much!
Gina says
Found this recipe when Bailey posted about it on Instagram recently, and they are so good! Froze a portion raw for a future meal since it’s just two of us. Super easy and tasty.
paleobailey says
Hi Gina!! I’m so glad you enjoyed it! Thanks so much for giving it a try, and for taking the time to leave a review! It’s so, so appreciated! <3 - B
Christina Raby says
This was very good but the meatballs were very dry. Next time I will mix with ground pork and a bit of olive oil. I liked the sauce as well but prefer more flavor, so I will just seain it up some more next time.
Maddie says
Is there any way to get the nutrition facts and serving sizes? Thanks!!
paleobailey says
Hello! It will vary a bit depending on how small/large you make the meatballs and what brand of marinara sauce you end up using. 2-3 oz meatballs will yield 6 servings (about 3 meatballs). Nutrition facts: 320 cal, 19g fat, 9.6 g carbs, 1.7 g fiber, 29.4 g protein (with the marinara I used)
Libby says
I’m usually too scared to use my instant pot…but this was so easy and so delicious. My very picky, chef husband also loved them. I actually subbed out chicken for turkey and used regular flour since I didn’t have almond flour- still delicious!
Vivian says
If I made these and froze them raw for cooking at a later date, how long do you recommend cooking in the instant pot?
paleobailey says
I’d increase the cook time to 15 minutes
Abby says
I make these often but always get the food burn error on my instant pot. I follow the recipe above but use Raos Arrabbiata sauce. Any suggestions? Delicious by the way!
paleobailey says
Newer IP models have a way more “touchy” and sensitive sensors in the bottom of the IP than the older models. I’ve learned from other’s who make this recipe a lot, that even if it says “burn” you can just leave it alone and it keeps cooking and is just fine. It’ll give that notice when things are sitting on the sensors, but it’s not actually burning the food.
Abigail Hillson says
These are a game changer for busy weeknights or even an easy meal prep! I make them at least once a month if not more. They are super simple and taste so good! My fiancé likes pizza on Friday nights and I’ve slowly been phasing out grains (pizza crust). When I don’t feel like making a cauliflower crust I whip these up and throw some extra veggies in and makes me feel somewhat pizza ish!
paleobailey says
Ohh that’s such a great idea! Thank you for sharing! And I’m so glad you enjoy these. They’re one of my favorite things to make for easy weeknights, too! <3 - B
Maggie says
All 5 family members loved this! I loved how quick and easy it was. Great idea and great recipe!
paleobailey says
I’m so glad you love them!! Thank you!
Noelle says
I love these. Just found out i have a reaction to almond flour so tried subbing rice flour. Turned out okay, not as good. A little bread doughish. Have you tried any other alternatives, maybe coconut flour.
paleobailey says
Hi! I’d use coconut or cassava flour 🙂
Becky says
I have a pound of ground chicken and a pound of ground turkey. Do you think I can come by and how long would you cook them for?? These look just delicious!
paleobailey says
I think that would be fine! I’d cook for the same amount of time. Ground turkey and chicken cook really similarly 🙂
Krista Volkman says
Great recipe! My husband and son both prefer this version now instead of my other recipe that was far more time consuming!! Thank you!
paleobailey says
So glad to hear it! Thank you so much for taking the time to let me know – it’s really appreciated! 🙂 – B
Zina says
Great recipe, we loved it very much. Healthy, easy and very quick. How long do you think i will need to cook meatballs made with beef?
paleobailey says
I would probably do it about 6-7 minutes!
Olivia says
What would be the cook time if using a slow cooker as opposed to the Instant Pot?
paleobailey says
I’d probably say 3 hours on high, 4 on low!
Linh says
Hey I just wanted to know could I use alfredo sauce instead of marinara? Thanks!
paleobailey says
Hey! I would think that would work out the same! I haven’t tried it personally, but I don’t foresee an issue with swapping that sauce in!
Lexi says
Do you know what the macros are?
Laura says
My husband & I are trying to eat healthy, but not super strict & we probably also gained the Covid 19, LOL. I actually made these with 1 pound ground chicken & 1 pound chicken sausage (slightly more naughty). They turned out fabulous, thx for the recipe!