As far as Instant Pot meatballs go, these Chicken Curry Meatballs are outstanding. I used to think ground chicken was unremarkable, but these curry-seasoned meatballs changed my mind. They’re moist, full of flavor, and much lower in calories than traditional beef or pork meatballs.
Easy Instant Pot Meatballs
This recipe started as a test and quickly became a keeper. I served the meatballs over rice and knew I had to share. The combination of curry, ginger, garlic, and coriander creates a warm, balanced profile that complements the delicate flavor of ground chicken. They’re simple to make and come together quickly in the Instant Pot.
How to Make these Instant Pot Meatballs
These meatballs are as easy to prepare as any classic meatball. If you’re using the Instant Pot, you can brown them right in the pot on the sauté setting, eliminating the need for a separate skillet. The method preserves moisture and lets the curry flavors infuse the cooking liquid to create a light, flavorful sauce.
Slow Cooker Option
You can also make these in a slow cooker. Brown the meatballs briefly in a skillet first, then place them in the slow cooker with the sauce ingredients. Cook on High for about 4 hours or on Low for about 6 hours. After cooking, whisk in a cornstarch slurry and allow 20 more minutes for the sauce to thicken.
If you try this recipe, leave a comment or a rating on the post — feedback is always welcome. Below you’ll find the full ingredient list, step-by-step instructions, and a few tips for the best results.
Instant Pot Meatballs (Chicken Curry)
15 minutes
30 minutes
45 minutes
Ingredients
- 1 Pound Ground Chicken
- 1/2 Cup Plain Panko Breadcrumbs
- 1 Egg
- 2 Tbsp. Curry Powder (add to the sauce, not the raw meat)
- 1 tsp. Salt
- 2 tsp. Garlic Powder
- 1 tsp. Ground Coriander
- 1 tsp. Minced Ginger
- 2 Cloves Minced Garlic
- 1 Cup Chicken Broth
- 2 Tbsp. Olive Oil
- 3 Scallions, cut into 1-inch pieces
- 2 Tbsp. Chopped Cilantro
- 1 Tbsp. Chopped Scallions for garnish
- 3 Tbsp. Water
- 2 Tbsp. Cornstarch
Instructions
-
Add the ground chicken, breadcrumbs, egg, and garlic powder to a bowl. Mix gently with your hands until everything is evenly combined. Do not add the curry powder to the meat mixture—it will be added to the sauce later.
Scoop portions of mixture with a spoon to form meatballs about the size of a golf ball (roughly 2 tablespoons each). Do not pack them too tightly. Arrange the meatballs on a plate. The recipe should yield about 12 meatballs. Let them rest for 15 minutes so the breadcrumbs absorb moisture.
How to Cook in the Instant Pot
Set the Instant Pot to Sauté on the “More” or high setting. When the display reads HOT, add the olive oil to coat the bottom of the liner. Brown the meatballs about 2 minutes per side, working in batches if needed. Transfer browned meatballs back to the plate.
Deglaze the Instant Pot by pouring in the chicken broth and scraping any browned bits from the bottom. Stir in the curry powder to create the base of the sauce. Add the minced ginger, minced garlic, and the scallion pieces to the bottom of the pot.
Return the meatballs to the pot, taking care not to crowd or squish them. Close the lid and set the valve to SEAL. Cancel sauté, then select the Poultry setting and set the timer for 7 minutes.
When the cooking cycle finishes, allow a natural pressure release for 10 minutes, then release any remaining pressure and open the lid.
Whisk together the water and cornstarch to form a slurry. Stir the slurry into the pot, then press Sauté again and bring the sauce to a gentle boil. Cook for about 2 minutes until the sauce thickens. Cancel and switch to Keep Warm.
Serve the meatballs over rice, with naan, or alongside a simple salad. Garnish with chopped cilantro and extra scallions.
Enjoy. Makes 2–3 servings.
Nutrition
Tried this recipe? Don’t forget to follow us.
Mention or follow @stuffmattycooks on social media or tag #stuffmattycooks when you share your photo.
Tips, Variations, and Storage
Tips: For the juiciest meatballs, avoid overworking the meat when mixing. Letting the formed meatballs rest for 10–15 minutes before cooking helps the breadcrumbs absorb moisture and keeps them tender. If you prefer more heat, add a pinch of cayenne or a chopped green chili to the sauce.
Variations: You can substitute ground turkey if you prefer. Swap cilantro for fresh mint for a different herb profile, or stir in a spoonful of yogurt at the end for a creamier sauce. If you want a gluten-free version, use gluten-free breadcrumbs.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth to loosen the sauce if needed. These meatballs also freeze well—place cooled meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight before reheating.