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10 Essential Instant Pot Recipes

Easy Keto Meatballs & Marinara

Prep: 15 minutes
Cook: 20 minutes
Yields 16 meatballs and 2 1/2 cups sauce to serve 4

Enjoy superflavorful and tender Meatballs and Marinara in minutes in your Instant Pot! Our version is perfect for Keto eaters and delicious served over zucchini noodles, cauliflower rice or on their own for a filling main dish.

Ingredients

Sauce
1/4 cup olive oil
1/2 cup minced onion (or 3 Tbsp. onion powder)
2 Tbsp. minced garlic (or 1 Tbsp. granulated garlic)
pinch crushed red pepper flakes
2 tsp. Italian seasoning
One 28-oz. can crushed tomatoes
1/4 cup chopped basil
1 1/4 tsp. kosher salt, more to taste
1/4 tsp. black pepper
1/4 cup water

Meatballs
1 lb. 85% ground beef or meatloaf mix
1 egg, lightly beaten
1/3 cup fine grated Parmesan cheese
2 Tbsp. minced fresh parsley
2 tsp. granulated garlic
2 tsp. Italian seasoning
1 tsp. kosher salt
Optional: additional basil, shaved Parmesan and shredded mozzarella for garnish

Instructions

Set Instant Pot to Saute Low and add olive oil. Add onion and cook for 4 to 5 minutes, stirring often, until soft. (Note: if using onion powder instead of raw onion, skip this step.) Add garlic if using, red pepper flakes, and Italian seasoning and cook for 1 minute. Add tomatoes, basil, and salt and simmer 1 minute. Press Cancel to turn Instant Pot off while you make meatballs. Note: If you're not using raw onions and garlic on the Keto plan, simply combine all sauce ingredients (using onion and garlic powder) in Instant Pot and continue with recipe from here.

To make meatballs, gently mix together all ingredients and shape into 16 2-inch meatballs. Place meatballs into single layer in sauce in Instant Pot. Seal pot and set on High Pressure to cook for 9 minutes. Carefully quick-release steam when done cooking and serve topped with optional basil, Parmesan and shredded mozzarella.

Chef's Tip: If you're meal prepping, this makes an excellent dish to make ahead and freeze in individual portions for speedy suppers or lunches.

Credit: Julie Hartigan/Tom's Guide