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Instant Pot Weeping Tiger Beef

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Ground beef meatballs drizzled with a sweet chili sauce and served alongside stir fried cabbage, bell peppers and snow peas. 


  • 1/2 cup broth
  • 1 pound lean ground beef (I used 93/7)
  • 4 saltine crackers, crushed
  • 3/4 tsp seasoned salt
  • 1/4 tsp pepper
  • 1/3 cup thai-style sweet chili sauce
  • 2 tsp lime juice
  • 4 Tbsp low sodium soy sauce, divided
  • 1 1/2 tsp sesame oil
  • 1/2 of a small head of cabbage, chopped
  • 1 red bell pepper
  • 1 (6 oz) bag frozen snow peas or sugar snap peas, steamed as stated on packaging


  1. Add broth into Instant Pot.
  2. In a bowl add the ground beef, crushed crackers, seasoned salt and pepper. Use hands to mix. Form into 7 or 8 meatballs and place into Instant Pot.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid. 
  4. In a small bowl make the sauce by stirring together sweet chili sauce, lime juice and 2 Tbsp of the soy sauce. Set aside.
  5. Move meatballs onto a plate. Dump the broth out of the Instant Pot and wipe it out with a paper towel. It doesn’t have to be completely clean. 
  6. Turn Instant Pot to saute setting “normal” setting. When it has heated up add in the sesame oil, cabbage, bell pepper and snow peas and toss for about 4-5 minutes. Turn off Instant Pot. 
  7. Serve the vegetables with the meatballs on top and drizzle the sauce over the top of the meatballs. 
  • Category: Beef
  • Method: Instant Pot