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Instant Pot Bobby Flay’s Italian Meatballs

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 9 meatballs 1x


An Instant Pot version of Bobby’s meatball recipe. This is a super flavorful and very easy recipe.


Units Scale

For the meatballs:

  • 1/2 pound ground pork
  • 1/2 pound lean ground beef
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1/4 cup parmesan cheese
  • 1 Tbsp minced garlic
  • 1/4 cup breadcrumbs
  • 1 Tbsp dried parsley or 3 Tbsp fresh parsley


  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 1 cup beef broth
  • 1 bay leaf
  • Pinch of red pepper
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup loosely packed fresh parsley or 2 Tbsp dried
  • 1/4 cup fresh basil, sliced into strips


  1. In a medium size bowl mix together all meatball ingredients with hands. Set aside.
  2. Turn Instant Pot to saute setting. When displays says HOT add in oil and onions. Saute for about 4 minutes. Add in the garlic and saute for 1 more minute. Stir in the broth and scrape bottom of pot so that nothing is sticking. Turn off saute setting. 
  3. Add in the bay leaf and red pepper. 
  4. Form the meat mixture into meatballs. Use ¼ cup of meat per meatball. Place the meatballs into the Instant Pot. 
  5. Dump the crushed tomatoes over the meatballs. Don’t stir. Add in the parsley.
  6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  7. Gently stir. Add in the basil. 
  8. Serve meatballs topped with sauce, enjoy!


If you want a less chunky sauce then move the meatballs out of the Instant Pot to a plate and use an immersion blender to smooth out the tomato sauce before serving.

  • Category: Beef and Pork
  • Method: Instant Pot