Instant Pot Chicken Alfredo Meatballs

Chicken Alfredo Meatballs garnished with parsley in a light blue bowl.

Get ready for a flavor-packed adventure with our Instant Pot Chicken Alfredo Meatballs! Tender chicken orbs coated in velvety Alfredo sauce, cooked to perfection in minutes. An Italian-American fusion dish that's sure to satisfy your taste buds. Grab your forks and dive into this quirky and delicious feast!

5 from 1 vote

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Course: Main Course

Cuisine: American, Instant Pot, Italian

Keyword: Instant Pot Chicken Alfredo Meatballs

Prep Time: 15

Cook Time: 12

Pressure Build & Release Time: 10

Servings:

Calories: 595kcal

Equipment

Instant Pot

Ingredients

FOR MEATBALLS:

1 lb ground chicken
1 large egg
½ cup breadcrumbs
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper

FOR ALFREDO SAUCE:

2 tablespoon butter
1 cup heavy cream
½ cup water
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon nutmeg powder
½ teaspoon ground black pepper
1 cup grated parmesan cheese
fresh Italia flat-leaf parsley for garnish, if deisred

Instructions

In a large bowl take ground chicken and add all the ingredients given under meatballs and mix. Form golf size balls with your hands and set them aside.
Turn the Instant pot on and select the Sauté button.
Melt butter and add heavy cream, water, garlic powder, salt, nutmeg powder, and ground black pepper. Next, add the prepared meatballs and stir to coat.
Select the PRESSURE COOK button on HIGH PRESSURE for 7 minutes. (Make sure the valve is in SEALING position).
Once the pressure-cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
Select the CANCEL button and take the lid off carefully.
Turn the Instant pot on and select the Sauté button.
Add parmesan cheese and let the sauce bubble for 5 minutes.
Select the CANCEL button.
Serve hot over pasta or with bread and enjoy. Garnish with parsley if desired.

Notes

You can store the CHICKEN ALFREDO MEATBALLS in an air-tight container for 4 days in the refrigerator or around 2 months in the freezer.

For extra flavor, add herbs such as basil or parsley to the meatball mixture.

You can also use a cookie scoop to form the meatballs for uniform size and easier cooking.

For a lighter version, use ground turkey or a combination of ground chicken and turkey.

If you like a thicker sauce, you can add a little cornstarch mixed with water to thicken the sauce after cooking.

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