Description
This Instant Pot No Fail Buffalo Chicken Meatballs recipe delivers tender, flavorful meatballs coated in a spicy buffalo sauce. Perfect as an appetizer or main dish, these meatballs combine the convenience of an Instant Pot with a delicious buffalo twist, making them an easy, crowd-pleasing meal ready in 45 minutes.
Ingredients
Meatballs
- 2 pounds ground chicken
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 whole eggs
- 1 tsp seasoned salt
- 4 tbsp blue cheese or ranch dressing
- 4 tbsp water
- 1 tbsp chives
- 1 cup Italian seasoned breadcrumbs (can substitute with Gluten-Free)
Buffalo Sauce
- 10 tbsp unsalted butter
- 1 cup Frank's Buffalo Style Hot Sauce
- 2 tbsp Worcestershire sauce
- 1/2 cup water
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, garlic powder, onion powder, eggs, seasoned salt, blue cheese or ranch dressing, water, chives, and Italian seasoned breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated to ensure flavorful and moist meatballs.
- Shape and Broil Meatballs: Roll the mixture into roughly 1-1/2 inch meatballs. Place them on cookie sheets lined with foil or parchment paper for easy cleanup. Broil the meatballs in the oven for 10 minutes to start the cooking process and develop slight browning.
- Prepare Buffalo Sauce in Instant Pot: Set the Instant Pot to the sauté function and melt the unsalted butter. Once melted, turn off the sauté mode and stir in Frank's Buffalo Style Hot Sauce, Worcestershire sauce, and 1/2 cup water to create a flavorful sauce base.
- Cook Meatballs in Instant Pot: Add the broiled chicken meatballs into the Instant Pot with the buffalo sauce. Close and seal the lid. Select the Poultry setting and cook for 15 minutes to finish cooking the meatballs thoroughly and infuse them with the buffalo sauce flavors. After cooking, allow a natural pressure release for 10 minutes before opening.
- Serve or Store: Serve the buffalo chicken meatballs immediately while hot. Alternatively, store them in an airtight container in the refrigerator for up to one week to enjoy later.
Notes
- For a gluten-free version, substitute Italian seasoned breadcrumbs with gluten-free breadcrumbs.
- Broiling the meatballs before pressure cooking helps to develop a nice crust and prevents sticking in the Instant Pot.
- Use blue cheese or ranch dressing according to preference for a milder or tangier flavor.
- Leftover meatballs can be reheated in the microwave or on the stovetop with additional sauce.
- Adjust the amount of hot sauce to control the heat level of the buffalo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American