Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!
Throughout the year there are tons of opportunities where you need to make an appetizer for a crowd; pot lucks, community events, girl's night out, game night, and holiday parties are just a few times when these Instant Pot Asian Meatballs will come in handy! This delicious recipe takes barely any time to cook, and by using frozen meatballs, you won’t be stuck in the kitchen or stressed while entertaining!
Making Instant Pot Asian Meatballs is EASY!
**scroll down for full ingredient list and printable direction**
- I like using frozen meatballs for this recipe because it makes it very easy and little effort. You can make homemade meatballs as well, but the cook time will need to be adjusted.
- Using a 6 quart Instant Pot, add the meatballs and sauce into the pot.
- Close the lid and seal the valve. Then set the timer for 5 minutes. Once the time has counted down, release the pressure by flipping the sealing valve, then carefully remove the top.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (5 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’ which will take about 10 minutes for this recipe.
- Turn the pot function to 'sauté' mode, and once the liquid is boiling, add the cornstarch slurry to the sauce, and stir. The sauce will thicken up quickly. Turn the pot off and stir to coat. Top the meatballs with green onions, chopped peanuts, and sesame seeds!
These meatballs are incredibly delicious! Once you try the sweet and slightly spicy Asian sauce on these meatballs, this will be your go-to must-serve appetizer at every event! I use this sauce on EVERYTHING including One Pot Spicy Thai Noodles, Spicy Thai Tenders, and Honey Sesame Tofu!
Can I make Asian Meatballs in the Slow Cooker?
- YES! Add all the ingredients (except cornstarch slurry) to the slow cooker and stir to coat the meatballs. Cover and set on high for 2 hours or low for 4 hours. Once the time is up, add the cornstarch slurry, stir to distribute, then cover and cook on HIGH for 30 minutes.
- Leave them in the slow cooker on the warm function to serve directly from slow cooker at your event!
My favorite Instant Pot Recipes:
- Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
- Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
- Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
- Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
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Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!
- 28 ounce bag Frozen small/mini meatballs
- ⅔ cup reduced sodium soy sauce
- 4 cloves garlic, minced
- 2 teaspoon sriracha
- ½ inch fresh ginger, minced
- 3 TBS brown sugar
- ½ cup water
- 1 TBS cornstarch
- 2 TBS water
- 3 TBS chopped peanuts
- 3 stalks green onions, chopped
- 1 teaspoon sesame seeds
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In a small bowl combine soy sauce, garlic, sriracha, ginger, brown sugar, and ½ cup water.
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Add meatballs to a 6 qt pressure cooker pot. Pour sauce over the top and gently stir to coat. Close the lid and seal the pressure valve. Set time to manual/high for 5 minutes.
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When time is up, quick release pressure flip the valve), then remove the lid. Gently stir the meatballs and turn the pot function to SAUTE.
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In a small cup/bowl, add cornstarch and water, stir to combine. Once the sauce is boiling in the pot- shouldn't take long- add the cornstarch slurry to the pot. Stir to distribute and allow to boil for 30 seconds to 1 minutes. The sauce should thicken quickly. Stir to coat, turn off pot.
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Place in serving bowl and sprinkle peanuts, green onions, and sesame seeds over the top.
Recipe Video
First published in August 2018 in partnership with Cooked Perfect Meatballs. Recipe updated June 2019.
Kim
Any suggestions how to keep these warm during my girls night. I hate to dirty my slow cooker if I don't have to.
Allyson
Is there a warming function on your instant pot? I would try that with a glass lid!
Erin
I just made these and I followed the directions to a T and got some reason they are extremely salty. And yes I did use the reduced sodium soy sauce. I'm stumped and I have to take these to a gathering tonight. Any suggestions for a quick fix?
Allyson
ERin, not sure why that happened and the only reason I can think is that the soy sauce wasn't lower sodium, but you said it was! You could potentially add some brown sugar.
Gen
I was looking for a comment like this. Mine came out very salty too. And I definitely used the low sodium soy. I Want to make again and see how or what I can Do differently. Maybe a different brand of soy?
Delicious,
but It had a very strong salty soy taste.
Allyson
Hmmm, maybe cut back on the soy? I always use Kroger brand or Aldi brand soy sauce, so I am not sure if that makes a difference....
Melissa Cowles
Where you get your soy sauce makes a big difference! I had a friend make me sweet and sour sauce and she had me get it at Walmart and boy was it salty-no coming back from it. Kroger is better for sure!
Allyson
You are right! And definitely always the reduced sodium!
Jennifer
I have made these several times, and I think the saltiness varies based on the meatballs used. Usually I use meijer brand turkey meatballs. I used some regular meatballs from target this time and it was much saltier than usual. Try switching meatball brands if yours are too salty.
Brian
Has anyone made a double batch for a large party? Can I just double the recipe or make in 2 batches?
Allyson
I do it all the time@ Easy peasy!
April Chisum
Do you double the sauce when you double to meatballs and would that increase the cook time?
Allyson
Double all the ingredients but you dont have to increase the cook time!
Carolyn
Hello, and thanks for sharing this recipe. Just curious, have you tried using uncooked pasta noodles with frozen meatballs in the Instant Pot? I think it would work, but I'm afraid the noodles will turn into mush with the time the IP needs to build pressure and the 5 minute cooking time. Any advice would be appreciated, thank you.
Allyson
Uncooked noodles only take 1 min in the instant pot with 5 mins natural release. They would DEFINITELY turn to mush if cooking with meatballs. Don't try it.
Stephanie
This recipe is awesome. So easy. I’ve made it twice now. The first time I also struggled with the dish being salty...like way salty. I believe this was due to the meatballs i purchased had a high sodium content. The second time I still could not find lower sodium meatballs so I only used a 1/4 cup of liquid aminos instead of soy sauce. I replaced the missing soy sauce liquid with low sodium chicken broth. This worked great and even my 18 month old and super picky 4 year old devoured these. Win!
Dianne
Have you ever made this with full sized meatballs? Any adjustments?
Allyson
I have! Just add a few more minutes to the cooking time!
Kay
For those who mentioned the meatballs come out very salty even with reduced sodium soy sauce, check the type of meatballs you get. I have the frozen meatballs from Sam's club and there is about 600mg per serving of meatball even without the sauce added. So with this recipe, if you are using Sam's frozen meatball, I would recommend cutting the soy sauce to at least half.