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Korean Meatballs in a soft taco shell with purple cabbage. An Instant Pot Pressure cooker is seen in the background.
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Instant Pot Korean Meatballs

Korean Meatballs are a breeze in the Instant Pot
Course Main Course
Cuisine Korean
Keyword Korean Meatballs
Prep Time 15 minutes
Cook Time 7 minutes
Natural Pressure Release 7 minutes
Total Time 22 minutes
Author Ang Paris

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 breadrumbs
  • 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.
  • 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.
  • 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.
  • 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.