Instant pot turkey meatballs and yellow rice
Ingredients
For the Meatballs:
- 1 1/2 pounds ground turkey
- 1/4 cup + 2 tablespoons gluten-free panko
- 1 1/2 tablespoons olive oil (+ more olive oil for cooking the meatballs)
- 1 1/2 teaspoons lemon zest (zest of 1 lemon)
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
For the Rice:
- 1 1/2 cups jasmine rice
- 2 cloves garlic, minced
- 1 3/4 cups chicken stock
- 2 tablespoons lemon juice (juice of 1 lemon)
- 3/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 cup parmesan cheese
- 1 tablespoon fresh parsley, minced
- 1/4 cup toasted slivered almonds (toast at 350F for 6-8 minutes until golden)
Method
- In a large mixing bowl, add all the ingredients for the meatballs. Mix to evenly combine. Roll into about 16 meatballs (about 1-2 inches in diameter)
- Press the SAUTE button on the instant pot. Let the instant heat up slightly, then add 1 tablespoon of olive oil. Add the meatballs (you may have to cook them in 2 batches) and let cook until brown on one side. As you cook the meatballs you may need to swirl the instant pot around to get the olive oil under each meatball. You may also want to turn the instant pot OFF for a little (then back on again) if it gets too hot. Using a small spatula flip the meatballs to brown on another side 1-2 minutes. Continue until the meatballs are browned on all sides. (They don’t need to be cooked through – just browned.) Transfer to a plate. Repeat with the remaining meatballs if needed.
- Turn the instant pot off for a moment if it’s too hot. Press the SAUTE button again and add the rice and garlic. Cook for 1-2 minutes then add the chicken stock and lemon juice. Scrape the bottom of the pan to pull up any brown bits. Add the salt and turmeric and stir to combine. Add the meatballs back to the pot.
- Close the instant pot with the lid and press MANUAL or high pressure and set the timer for 4 minutes. Once the time is up allow the instant pot to natural release for 10 minutes. Release the rest of the pressure manually.
- Remove the meatballs from the rice and transfer to a serving plate. Add the parmesan cheese, parsley and toasted almonds. Fluff the rice with a fork and serve with the meatballs. Enjoy!
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Recipe Info
Tip: – As you cook the meatballs you may need to swirl the instant pot around to get the olive oil under each meatball.
– MAKE IT DAIRY-FREE: Omit the parmesan cheese or use vegan parmesan cheese. It will still be super flavorful!
– You may want to turn the instant pot OFF for a little (then back on again) if it gets too hot. I usually do this one or two times when making the meatballs so nothing burns on the bottom of the instant pot.
– A small, flexible spatula (one of my favorite kitchen tools!) works best to flip the meatballs to brown on all sides.
– Don’t be alarmed at the rice-to-water ratio! Instant pot rice recipes typically need a rice-to-water ratio closer to 1:1 which is different than stove-top recipes.
– MAKE IT DAIRY-FREE: Omit the parmesan cheese or use vegan parmesan cheese. It will still be super flavorful!
– You may want to turn the instant pot OFF for a little (then back on again) if it gets too hot. I usually do this one or two times when making the meatballs so nothing burns on the bottom of the instant pot.
– A small, flexible spatula (one of my favorite kitchen tools!) works best to flip the meatballs to brown on all sides.
– Don’t be alarmed at the rice-to-water ratio! Instant pot rice recipes typically need a rice-to-water ratio closer to 1:1 which is different than stove-top recipes.