Instant Pot Turkey Meatballs and Gravy
Ingredients
The meatballs
-
1
slice
Bread, torn into small pieces
-
⅓
cup
Milk
-
1 ½
pounds
Lean Ground Turkey
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Black Pepper
-
1
teaspoon
Garlic Powder
-
1
teaspoon
Onion Powder
-
1
teaspoon
Poultry Seasoning (or Italian seasoning)
-
2
tablespoons
Chopped Parsley
-
3
cloves
Garlic, pressed or minced
-
1
large
Egg
-
2
teaspoons
Dijon Mustard
-
2
tablespoons
Olive Oil
-
2
cups
Chicken Broth (or Turkey Broth)
To thicken the gravy
-
3
tablespoons
Corn Starch
-
3
tablespoons
Cold Water
Instructions
- Soak the torn bread in milk and set aside.
- In a large bowl, combine ground turkey, salt, pepper, garlic powder, onion powder, and poultry seasoning.
- Add parsley, garlic, egg, and Dijon mustard to the turkey mixture.
- Mix in the milk-soaked breadcrumbs until well combined.
- Form meatballs using a 2 tablespoon scoop and place them on a plate.
- Turn on the Sauté function and heat oil in the pot.
- Brown half of the meatballs on both sides, then remove to a plate.
- Repeat browning with the second half of the meatballs.
- Deglaze the pot by adding a splash of chicken broth and scraping the bottom.
- Pour in the remaining broth and place a metal trivet in the pot.
- Stack the meatballs on the trivet.
- Pressure cook on high for 5 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
- Remove meatballs and turn on the Sauté mode again.
- Mix cold water with corn starch to create a slurry.
- Whisk the slurry into the simmering liquid in the pot until the gravy thickens.
- Serve the gravy over the meatballs.
Nutrition Facts (estimated)
Servings
5 servings
Calories
200
Total fat
10g
Total carbohydrates
15g
Total protein
20g
Sodium
600mg
Cholesterol
70mg
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