Korean Meatballs are a breeze in the Instant Pot

Prep Time 15

Cook Time 7

Natural Pressure Release 7

Total Time 22

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Korean Meatballs in the Instant Pot are not only quick, but totally delicious, too!

In Instant Pot pressure cooker with Korean Meatballs that have just been cooked. — *Change up your dinner routine with our Korean Meatballs!*

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.

Ground beef and pork in a metal mixing bowl with Korean BBQ sauce, sautéed onions, and breadcrumbs. An Instant Pot can be seen in the background.

An Instant Pot pressure cooker with Korean Meatballs ready to be cooked. — *Korean meatballs in the Instant Pot make a quick and easy meal with big flavors.*

Serving Suggestions

Tender Korean meatballs are also fantastic in noodle or rice bowls. Try one of these great recipes:

Close up of a hand holding a flour tortilla with spinach leaves, purple cabbage and Korean meatballs.

Of course, these are also great with white or brown rice and zucchini noodles, too.

More Meatball Recipes

Italian Chicken Meatballs

Keto Chicken Meatballs

Authentic Italian Meatball Recipe

Mini Meatballs & Basil Tomato Sauce

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👉 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

Korean Meatballs are a breeze in the Instant Pot

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Course: Main Course

Cuisine: Korean

Keyword: Korean Meatballs

Prep Time: 15

Cook Time: 7

Natural Pressure Release: 7

Total Time: 22

Servings:

Calories: 620kcal

Author: Ang Paris

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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

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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

Korean Meatballs will last in the refrigerator for 3-4 days. Store them in an airtight container.

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

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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