Go Back Email Link
+ servings
instant pot chicken Parmesan meatballs served on spaghetti in 2 white plates
Print Recipe
5 from 10 votes

Instant Pot Chicken Parmesan Meatballs

Instant pot chicken Parmesan meatballs are loaded with flavors. It’s full of meatballs, cheese that is simmered in spicy marinara sauce for an easy dinner any day of the week. Luckily, these chicken Parm meatballs comes together really fast.
Prep Time12 mins
Cook Time7 mins
Total Time19 mins
Course: Main Course
Servings: 3 people


Meatballs -

  • 1 lb ground chicken
  • 1 white onion
  • 2 sliced white bread crust removed or ¼ cup bread crumbs
  • 1 large egg
  • ¼ cup fresh cilantro chopped
  • 3 cloves garlic minced
  • ¼ cup Parmesan cheese grated
  • Salt and pepper to taste
  • 2 tablespoon olive oil

Cooking meatballs –

  • 1 white onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 ½ cup marinara sauce
  • Salt and pepper as per taste if needed
  • ¼ cup Parmigiano-Reggiano  or parmesan, grated
  • ¼ cup Mozzarella grated

To garnish –

  • Freshly chopped cilantro leaves
  • Little Parmigiano-Reggiano or parmesan

To serve-

  • Hot speghatti


  • Combine meatball ingredients in a bowl. Using hand mix it up well until all ingredients are combined well. Scoop out equal portions of meatball mix and place on aluminium lined tray.
  • Using your hands roll each portion into ball.
  • Pro-Tip : After shaping balls, lightly roll the balls in bread crumbs. This will help meatballs from sticking to the pot.
  • Oil instant pot and select SAUTE option. Will until instant pot turns on and the inner pot becomes slightly warm.
  • Place meatballs into the pot in one single layer. If required fry meatballs in batches.
  • Pro-Tip : DO not crowd the pot and make sure meatballs aren’t touching each other.
  • After a minute turn meatballs over and fry. We want to brown chicken parmesan meat balls on all sides.
  • Remove browned meatballs onto a plate.
  • Pour marinara sauce into the pot.
  • Pro-Tip : scrape down any brown bits of chicken pieces that might be stuck to the pot.
  • Add back chicken meatballs.
  • Add seasoning.
  • Scoop the sauce over the over chicken meatballs.
  • Cover lid and cook for 5 minutes.
  • Once cooking time is done, allow 10 minutes natural pressure release and then quick release all the pressure by turning pressure knob to VENTING position. Turn off pot.
  • Sprinkle grated mozzarella and Parmesan cheese. Cover with glass lid for 5 minutes until cheese melts.
  • Scoop out over cooked spaghetti.
  • Garnish with chopped cilantro and grated  Parmesan cheese.
  • Serve hot, immediately.



Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg