Instant Pot Turkey Meatballs with Buttery Rice Pilaf

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Here’s a great one-pot casserole for whenever time’s tight. Note that you must heat the liquid in the cooker before you add the frozen meatballs. Otherwise, they’ll drop the temperature of the liquid too low, the rice will fall to the bottom of the pot before it can come to pressure, and you’ll end up with a burn notice.

Inspired by:

recipe updated Mar 24, 2020


  • Fresh sage icon
    Fresh sage
  • Chicken broth icon
    Chicken broth
    2.5 cups (622g)
  • Basmati rice icon
    Basmati rice
    1.06 cups (209g)
  • White onion icon
    White onion
    1 (140g)
  • Fresh thyme icon
    Fresh thyme
    1 tsp (1g)
  • Salt icon
    about ½ tsp (3g)
  • Frozen cooked meatballs icon
    Frozen cooked meatballs
    2¾ cups
  • Butter icon
    2 tbsp (28g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, More
  2. Add chicken broth, basmati rice, white onion, fresh sage, fresh thyme and salt to the inner pot
  3. Cook while stirring occasionally until whisps of steam rise from the liquid
  4. Stir frozen cooked meatballs into the inner pot
  5. Cancel - Sauté
  6. Then add butter to the inner pot
  7. Close and lock the lid and turn the steam release handle to Sealing
  8. Pressure cook - Manual, High, 12 min
  9. Quick release
  10. Stir well
  11. Serve
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