Instant Pot Greek Meatballs

meatballs a board with avocado and tomato

Tasty Instant Pot meatballs stuffed with feta cheese and sun-dried tomatoes and served with a tangy pesto yogurt sauce



For the Meatballs

For the Sundried Tomato Pesto Yogurt Sauce


  1. In a large bowl, gently mix all of the meatball ingredients by hand until combined.
  2. Using a small cookie scoop (about a 2 teaspoon scoop), form meat into balls.
  3. Add 1 cup of water to the pressure cooker pot, place a trivet inside.
  4. Arrange meatballs in a circular pattern on top of the trivet.
  5. Secure the lid and turn pressure release knob to a sealed position.
  6. Cook at high pressure for 4 minutes.
  7. While the meatballs are cooking, prepare the Sundried Tomato Pesto Sauce by whisking all of the ingredients in a small bowl.  This can be done 2-3 days in advance.
  8. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
  9. Serve meatballs hot with a side of Sundried Tomato Pesto Sauce.


Keywords: instant pot meatballs, game day food, turkey meatballs