Chicken Teriyaki Meatballs

By: Chop Secrets

Chicken Teriyaki Meatballs
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
15-30 min, 4 servings, brown sugar, contributed, cook 15 min, cornstarch, dinner, frozen shelled edamame, grated ginger, ground chicken, instant pot meatball recipe, instant pot meatballs, instant pot pressure cooker, instant pot recipe, instant pot recipes, low-sodium soy sauce, main course, medium, modern, oil, prep 10 min, pressure cook, rice, sauté, snipped chives, snow peas

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4 Servings
Ingredients
  • 1 1/4 lbs ground chicken
  • 2 tbsp snipped chives
  • 2 tbsp grated ginger
  • 2 tbsp oil
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1/2 lb snow peas
  • 1 cup frozen shelled edamame
  • 1 tbsp cornstarch
  • 1 1/2 cups rice
Instructions
  • In a large bowl, combine chicken, chives, and ginger. Form 16 meatballs.
  • Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the meatballs, 2 - 3 minuteS per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • In a small bowl mix soy sauce and brown sugar. Add soy sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put all meatballs back into to the pot and roll gently to coat.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  • When the time is up, then quick-release the pressure.
  • Divide rice amongst serving bowls. Top with meatballs.
  • Add the snow peas and edamame to the pot and toss to coat. Close the pot and allow the residual heat to cook the vegetables, about 3 minutes.
  • (Optional) In a small bowl mix together 1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened.
  • Serve vegetables and sauce over meatballs
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