Instant pot meatballs in enchilada sauce (keto, low-carb) are the kind of weeknight dinner that tastes like it took all afternoon. Juicy beef meatballs get a quick sear, then pressure-cook in a smoky salsa verde and adobo sauce until they're meltingly tender. It's cozy comfort food with a gentle chipotle kick.
Craving the bold, vibrant flavors of Mexican cuisine but short on time? These Instant Pot Meatballs in Enchilada Sauce are your new weeknight hero! We’re talking juicy, perfectly seasoned beef meatballs simmered in a smoky, tangy salsa verde and adobo sauce that comes together in a flash. The Instant Pot does all the heavy lifting, infusing every bite with incredible flavor while keeping the meatballs unbelievably tender. It’s a satisfying, low-carb meal that the whole family will love.
Ingredients
• For the Meatballs
• 1 pound / 450g (15.9 oz) Ground Beef
• ½ cup / 60g (2.12 oz) Almond Flour
• 1 large Egg
• 1 tsp / 2g (0.07 oz) Cumin
• ½ tsp / 1.5g (0.05 oz) Garlic Powder
• ½ tsp / 0.5g (0.02 oz) dried Parsley
• 1 tbsp / 15ml Olive Oil
• For the Enchilada Sauce
• 1 ½ cups / 360ml Salsa Verde
• 2 tbsp / 30ml Adobo Sauce (from a can of chipotles in adobo)
• 1 cup / 150g (5.3 oz) diced Onion
• 1 cup / 240ml Chicken Broth
• 2 tbsp / 30ml Olive Oil
• 2 Garlic Cloves, minced
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once hot, add 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.2. In a large mixing bowl, combine the ground beef, almond flour, egg, cumin, garlic powder, and dried parsley. Mix gently with your hands until just combined, being careful not to overwork the meat.3. Roll the mixture into uniform, 1.5-inch meatballs.4. Carefully place the meatballs in the hot Instant Pot, working in batches if necessary to avoid overcrowding. Brown on all sides, about 4-5 minutes per batch. Transfer the browned meatballs to a plate.5. Add the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil to the pot. Add the diced onion and sauté for 3 minutes until it begins to soften. Stir in the minced garlic and cook for one more minute until fragrant.6. In a blender, combine the salsa verde, adobo sauce, and chicken broth. Blend until completely smooth.7. Pour the blended sauce into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the sauce to simmer for 2 minutes.8. Return the browned meatballs to the pot, gently nestling them into the sauce.9. Secure the lid, set the steam valve to ‘Sealing’, and cook on HIGH pressure for 7 minutes.10. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.11. Carefully open the lid and serve the meatballs hot, garnished with your favorite toppings.
Nutritional Information
• Per Serving: Calories 440 | Total Fats 38g (1.34 oz) | Net Carbs 2.2g (0.08 oz) | Protein 22g (0.78 oz) | Fiber 1.6g (0.06 oz)
Pro Tips
• For a good sear, ensure the Instant Pot is fully heated before adding the meatballs and don’t overcrowd the pot. Browning in batches is key to developing flavor.
• To adjust the heat level, increase or decrease the amount of adobo sauce. For a milder flavor, use 1 tablespoon (15 ml / 0.5 fl oz); for more of a kick, use 3.
• Serve these meatballs over cauliflower rice or zucchini noodles to keep the meal low-carb. Top with cotija cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt.
• The meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking, making dinner prep even faster.
FAQ
Q: How can I make this recipe spicier or milder
A: You can easily adjust the heat level by changing the amount of adobo sauce. For a milder flavor, use just 1 tablespoon. (15 ml / 0.5 fl oz) For an extra spicy kick, increase it to 3 tablespoons (45 ml / 1.5 fl oz) or more to your preference.
Q: Can I prepare these Instant Pot meatballs ahead of time
A: Absolutely! To save time, you can form the raw meatballs up to 24 hours in advance. Store them in an airtight container in the refrigerator until you’re ready to brown and cook them in the Instant Pot.
Q: What should I serve with these enchilada meatballs
A: To keep this meal low-carb, serve the meatballs over cauliflower rice or zucchini noodles. They are also delicious topped with cotija cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt.
Q: Can I use a different type of ground meat for this recipe
A: Yes, this recipe is versatile. You can substitute the ground beef with ground turkey, chicken, or pork. Note that leaner meats like turkey or chicken may result in a slightly different texture.
Pro Tips
- For a proper sear, let the Instant Pot heat fully before adding the meatballs and don't crowd the pot — brown them in batches so they develop a deep crust instead of steaming.
- Control the heat with the adobo sauce: 1 tablespoon keeps things mild and smoky, while 3 tablespoons bring real chipotle fire, all without adding carbs.
- Mix the meatball ingredients gently and stop as soon as they combine — overworked meat turns the meatballs dense and tough.
- You can roll the meatballs up to 24 hours ahead and keep them refrigerated until you're ready to cook, which makes dinner prep much faster.
- Serve over cauliflower rice or zucchini noodles to keep the plate low-carb, and finish with cotija, fresh cilantro, and a dollop of sour cream.
Frequently Asked Questions
Can I make these enchilada meatballs ahead of time?
Yes — the raw meatballs can be formed and refrigerated for up to 24 hours before cooking. Cooked leftovers keep in the sauce for 3-4 days in the fridge and reheat gently on the stovetop or on the Instant Pot's sauté setting.
Are these meatballs keto-friendly?
Absolutely. Each serving has just 2.2g net carbs, and the binder is almond flour rather than breadcrumbs. Serving them over cauliflower rice or zucchini noodles keeps the whole meal keto.
Can I freeze meatballs in enchilada sauce?
Yes. Cool the cooked meatballs in their sauce, pack them into freezer containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly so the sauce doesn't split.
How spicy is the salsa verde and adobo sauce?
The salsa verde keeps things tangy and mild while the adobo sauce supplies the smoky heat. Use 1 tablespoon of adobo for a gentle warmth or up to 3 tablespoons if you like a spicy kick — the carbs barely change either way.
Recipe card below.
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Instant Pot Meatballs in Enchilada Sauce (Keto, Low-Carb)
Ingredients
Method
- Directions
- Set your Instant Pot to the SAUTE function.
- Once hot, add 1 tablespoon (15 ml / 0.5 fl oz) of olive oil. 2.
- In a large mixing bowl, combine the ground beef, almond flour, egg, cumin, garlic powder, and dried parsley.
- Mix gently with your hands until just combined, being careful not to overwork the meat. 3.
- Roll the mixture into uniform, 1. 5-inch meatballs. 4. Carefully place the meatballs in the hot Instant Pot, working in batches if necessary to avoid overcrowding. Brown on all sides, about 4-5 minutes per batch.
- Transfer the browned meatballs to a plate. 5.
- Add the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil to the pot.
- Add the diced onion and sauté for 3 minutes until it begins to soften.
- Stir in the minced garlic and cook for one more minute until fragrant. 6.
- In a blender, combine the salsa verde, adobo sauce, and chicken broth.
- Blend until completely smooth. 7.
- Pour the blended sauce into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the sauce to simmer for 2 minutes. 8. Return the browned meatballs to the pot, gently nestling them into the sauce. 9. Secure the lid, set the steam valve to 'Sealing', and cook on HIGH pressure for 7 minutes. 10.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. 11. Carefully open the lid and serve the meatballs hot, garnished with your favorite toppings.
