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 Ground Beef
• ½ cup / 60g Almond Flour
• 1 large Egg
• 1 tsp / 2g Cumin
• ½ tsp / 1.5g Garlic Powder
• ½ tsp / 0.5g 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 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 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 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 | Net Carbs 2.2g | Protein 22g | Fiber 1.6g
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; 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. For an extra spicy kick, increase it to 3 tablespoons 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.
