Korean Meatballs in the Instant Pot are not only quick, but totally delicious, too!
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I've been testing new recipes with my Instant Pot, and I love the convenience of it! Mealtime is much quicker with this handy device.
Korean Meatballs are fast because we use the Instant Pot, so now they're ready in just over 30 minutes start to finish. Amazing, right? Quick and easy recipes are my bread and butter. Every now and then I'll make a more complicated recipe, but with my busy schedule, simple is the name of the game.
For me, having a meal plan means I spend less at the grocery store. Plus, since I know what I'm making, I can prep a couple of things ahead of time on the weekend. You can use my Menu Planner and Grocery List Printable Set to plan out your meals! (Be sure to also check out my busy mom's survival guide too!)
I love that these Korean meatballs don't require any specialty hard-to-find ingredients. Just grab a bottle of Korean BBQ sauce from the condiment aisle!
I like to use a combination of pork and beef when I make meatballs. However, if you prefer all-beef or all-pork, these Korean meatballs will still be tasty.
What is Korean BBQ Sauce?
Unlike American BBQ sauces, Korean BBQ sauce is made with a mixture of soy sauce, sugar, sesame oil, garlic, and pepper, giving it a savory but sweet flavor.
Ingredients
- ground pork
- lean ground beef
- sweet onion
- Korean BBQ sauce
- bread crumbs
- beef broth
- mushrooms (optional)
from the pantry: olive oil salt and pepper
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
How to Make Meatballs in the Instant Pot
Set up your Instant Pot as follows:
- Place one trivet in the bottom of the Instant Pot.
- Place a 4oz oven save mason jar upside-down on top of the trivet.
- Add 1 cup of beef broth to the Instant Pot.
- Place a second trivet on top of the canning jar.
- Place the Korean Meatballs onto the second trivet.
How To Make Korean Meatballs
- Sauté the onions and mushrooms (optional) in olive oil. Set aside.
- Into a large mixing bowl, combine the ground pork and beef with the onions and mushrooms, Korean BBQ sauce, breadcrumbs, salt and pepper.
- Next, use a large cookie scoop to make meatballs the same size and roll them gentle into balls. Do not overwork the meat mixture or the Korean meatballs will become tough.
- When all the meatballs are ready, twist on the locking lid and set the valve to SEALING.
- Select the MANUAL mode, HIGH PRESSURE for 7 minutes.
- After the pressurized cook time has ended, allow the Instant Pot to natural release for an additional 7 minutes.*
- Carefully release any remaining pressure and take off the lid.
- Finally, remove the cooked meatballs from the Instant Pot and add to a serving dish or add to your favorite dish.
*Important note: Depending on the size of your Korean Meatballs, you may need to adjust the cook time.
How to Freeze Korean Meatballs
This recipe makes a lot of meatballs and is great for stocking the freezer for later. Place the completely cooled Korean Meatballs into a freezer bag and label them with the name and date. They will keep in the freezer for 3-4 months.
When you are ready to use them, thaw the meatballs in the refrigerator overnight.
Serving Suggestions
One very simple and yummy way to serve these Korean Meatballs is to make tacos out of them. They are super tasty and great for kids! Quick and easy Korean meatballs make great sliders for parties. You can use them in this slow cooker sweet and sour meatball recipe, too.
Tender Korean meatballs are also fantastic in noodle or rice bowls. Try one of these great recipes:
Of course, these are also great with white or brown rice and zucchini noodles, too.
Similar Recipes
Here are some more of our reader's favorite Instant Pot recipes:
- Instant Pot Pork Carnitas
- Easy Instant Pot Pork Tenderloin Dinner
- Instant Pot Beef Stroganoff
- Quick Instant Pot Beef and Veggie Soup
- Instant Pot Chicken and Rice
- Crockpot Korean Beef
- Instant Pot Bourbon Chicken
More Meatball Recipes
- Authentic Italian Meatball Recipe
- Easy Crockpot Jelly Meatballs
- Mini Meatballs & Basil Tomato Sauce
- Italian Chicken Meatballs
- Keto Chicken Meatballs
👉 Find more recipes using meatballs.
Instant Pot Korean Meatballs
You are going to love how simple these Instant Pot Korean Meatballs are to make - and how amazing they taste!
Instant Pot Korean Meatballs
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Ingredients
- 1 cup beef broth
- 1 teaspoon olive oil
- 1 large sweet onion,finely chopped
- 1 cup mushrooms, chopped fine (optional)
- 1.5 lbs ground pork
- 1.5 lbs lean ground beef
- 1 cup Korean BBQ sauce (plus more for serving if desired)
- 1 cup breadcrumbs
- Salt and pepper to taste
Instructions
Set up your Instant Pot as follows:
- Place one trivet in the bottom of the Instant Pot.
- Turn a 4oz oven save mason jar upside-down and place it on top of the trivet.
- Add 1 cup of beef broth to the Instant Pot. This will be the liquid the steams the meatballs.1 cup beef broth
- Place a second trivet on top of the canning jar.
- When prepared, place the Korean Meatballs onto the second trivet.
How To Make Korean Meatballs
- Sauté the onions and mushrooms (optional) in olive oil.1 teaspoon olive oil, 1 large sweet onion,finely chopped, 1 cup mushrooms, chopped fine (optional)
- Combine the ground pork and beef with the onions and mushrooms, Korean BBQ sauce, breadcrumbs, salt and pepper into a large mixing bowl. Use your hands to combine the ingredients.1.5 lbs ground pork, 1.5 lbs lean ground beef, 1 cup Korean BBQ sauce (plus more for serving if desired), 1 cup breadcrumbs, Salt and pepper to taste
- Next, use a large cookie scoop to make meatballs the same size and roll them gentle into balls. Do not overwork the meat mixture or the Korean meatballs will become tough.
- When all the meatballs are ready, twist on the locking lid and set the valve to SEALING.
- Select the MANUAL mode, HIGH PRESSURE for 7 minutes.
- After the pressurized cook time has ended, allow the Instant Pot to NATURAL PRESSURE RELEASE for an additional 7 minutes.*
- Carefully release any remaining pressure and take off the lid.
*Important note: Depending on the size of your Korean Meatballs, you may need to adjust the cook time.
Notes
How to Freeze Korean Meatballs
This recipe makes a lot of meatballs and is great for stocking the freezer for later. Place the completely cooled Korean Meatballs into a freezer bag and label with the name and date. They will keep in the freezer for 3-4 months. When you are ready to use them, thaw the meatballs in the refrigerator overnight.Nutrition
Nidhi Chauhan says
I love this meatball recipe. Much better than heating up the whole house with the oven!! We eat these with noodles sometimes.