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Chicken curry meatballs close up
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3 from 2 votes

Instant Pot Meatballs (Chicken Curry)

Instant Pot Meatballs (Chicken Curry)
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 100kcal
Author: Matt Freund-Stuff Matty Cooks

Ingredients

  • 1 Pound Ground Chicken
  • 1/2 Cup Plain Panko Breadcrumbs
  • 1 Egg
  • 2 Tbsp. Curry Powder I use Sun Madras Curry Powder
  • 1 tsp. Salt
  • 2 tsp. Garlic Powder
  • 1 tsp. Ground Coriander
  • 1 tsp. Minced Ginger
  • 2 Cloves Minced Garlic
  • 1 Cup Chicken Broth
  • 2 Tbsp. Olive Oil or eqivelant
  • 3 Scallions cut into 1 inch pieces
  • 2 Tbsp. Chopped Cilantro
  • 1 Tbsp. Chopped Scallions for garnish
  • 3 Tbsp. Water
  • 2 Tbsp. Cornstarch

Instructions

  • Add ground chicken, breadcrumbs, egg, and garlic powder to mixture. Mix well with your hands to make sure everything is incorporated well. DO NOT ADD CURRY POWDER TO MEAT MIXTURE. Keep reading for when to add curry powder.
    Use a spoon to scoop enough meatball mixture to make meatballs about the size of a golf ball or so. This is about 2 tablespoons. Do not pack the meatballs to tight. Place meatballs on a plate. Should make around 12 meatballs. Once meatballs are made let them sit about 15 minutes for the breadcrumbs to soak up some of the moisture.
    How to Cook Meatballs
    Open Instant Pot and Push Saute Button until it is on the “MORE” setting. When display reads “HOT” you are ready to begin.
    Add Olive Oil to Instant Pot to coat bottom of liner. Add meatballs to Instant Pot and brown 2 minutes per side. You may have to do this in 2 batches. Once meatballs are browned remove meatballs from Instant Pot back to plate.
    Deglaze Instant Pot by pouring in chicken broth and scraping loose bits on bottom of Instant Pot. Then add curry powder and stir to mix. Add ginger, garlic and scallions that you cut into pieces to the bottom of Instant Pot.
    Return Meatballs to Instant Pot being careful not to squish the meatballs. Put lid on Instant Pot and turn valve to SEAL. Press CANCEL on the Instant Pot and Then Press POULTRY button. Set Timer for 7 MINUTES.
    When cooking time is complete let Instant Pot Natural Pressure Release for 10 MINUTES then RELEASE PRESSURE. Remove lid from Instant Pot.
    Mix together Water and Cornstarch to make SLURRY. Add slurry to instant pot and stir carefully.
    Press CANCEL on Instant Pot and then press SAUTE again and wait for sauce to come to boil and thicken for about 2 minutes. Once sauce is thickened press CANCEL on Instant Pot than the KEEP WARM button.
    Serve over Rice or item of your choice.
    Enjoy.
    Makes 2 to 3 Servings

Nutrition

Calories: 100kcal