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Instant Pot Hoisin Glazed Chicken Meatballs

Instant Pot Hoisin Glazed Chicken Meatballs with Cauliflower Rice


  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x
Scale

Ingredients

  • FOR THE SAUCE:
  • 3 T soy sauce
  • 1 T Sriracha
  • 2 T hoisin sauce
  • 2 T rice wine vinegar
  • 1 tsp ginger paste
  • 1/2 tsp toasted sesame oil
  • 2 T honey
  • 2 garlic cloves, minced
  • FOR THE MEATBALLS:
  • 1 lb organic ground chicken
  • 1 shallot, finely diced
  • 1 egg
  • 1/2 c panko bread crumbs
  • 1/2 tsp salt, pepper, and garlic powder
  • FOR THE CAULIFLOWER RICE:
  • 116 oz bag riced cauliflower
  • 3 tsp ghee
  • salt and pepper
  • FOR THE BOWLS:
  • Veggie of choice (I used broccoli)
  • cilantro, as garnish
  • shredded carrots, as garnish

Instructions

  1. Mix all sauce ingredients together in a small bowl, set aside.
  2. For the meatballs, combine chicken, shallot, egg, bread crumbs, and spices together in a bowl; mix well until combined. Roll into 1 1/2 inch balls and set onto parchment paper off to the side.
  3. Press the saute function of your instant pot. Add a little sauce followed by the meatballs. Cook for 2 minutes, flipping after one minute so that all sides are browned.
  4. Press cancel on the instant pot. Pour the remaining sauce over the meatballs, and very gently toss around so that all meatballs are coated.
  5. Select Manual/High pressure for 6 minutes, and make sure the steam valve is set to “sealing”.
  6. After it has reached high pressure, it will cook for 6 minutes and will gradually release the steam. Release remaining pressure before opening the pot.
  7. Meanwhile, Heat ghee in a medium sized skillet. Add cauliflower rice and season with salt and pepper. Saute for 5 minutes or until cauliflower is cooked.
  8. To assemble the bowls, spoon cauliflower rice into the bowl followed by meatballs, veggie of choice, carrots, and garnish with cilantro.

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