Instant Pot Chinese-Style Meatballs Recipe
Introduction
These Instant Pot Chinese-style meatballs are tender, flavorful, and perfect for a quick weeknight dinner. Made with ground chicken and shiitake mushrooms, they combine savory seasonings with a delicious sauce. Ready in about 40 minutes, they pair beautifully with steamed rice or noodles.
Ingredients
- 2 dried shiitake mushrooms (or 2 fresh shiitake mushrooms)
- 1 lb (450 g) ground chicken
- 1 green onion, chopped
- 2 cloves garlic, grated
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 cup panko breadcrumbs
- 1 egg
- 2 tablespoons reserved shiitake soaking liquid
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine (or dry sherry)
- 3/4 cup beef broth (or chicken broth)
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil (or vegetable oil)
Instructions
- Step 1: Place the dried shiitake mushrooms in a small bowl and cover them with hot water. Let them rehydrate until soft throughout. Gently rinse the mushrooms in the soaking water, then squeeze out the excess liquid and reserve the soaking liquid. Finely mince the mushrooms.
- Step 2: In a large bowl, combine the ground chicken, chopped green onions, grated garlic, minced shiitake mushrooms, 1 tablespoon of reserved soaking liquid, 1 tablespoon Shaoxing wine, salt, and sugar. Mix in a circular motion until the mixture forms a sticky paste, about 5 minutes.
- Step 3: Add the panko breadcrumbs and egg to the meat mixture. Mix again until everything comes together into one firm ball.
- Step 4: Using the palm of your hand, roll the mixture into meatballs about 1 to 2 tablespoons each. Set the meatballs aside on a plate.
- Step 5: In a medium bowl, combine oyster sauce, soy sauce, Shaoxing wine, beef broth, and cornstarch. Stir well to dissolve the cornstarch and set the sauce aside.
- Step 6: Turn on the Instant Pot to the “Saute” function and add the peanut oil. Heat until the display shows “HOT.”
- Step 7: Add the meatballs to the Instant Pot, leaving some space between each. Let them cook without moving until the bottom is browned, about 2 minutes. Flip to brown the other side. You may need to brown them in two batches; if so, remove browned meatballs, heat the pot again, and brown the remaining meatballs.
- Step 8: Once all meatballs are browned, turn off the saute function and return any removed meatballs to the pot. Pour the prepared sauce over the meatballs.
- Step 9: Seal the Instant Pot lid and lock the valve. Set to “Manual” mode on high pressure and cook for 5 minutes.
- Step 10: When cooking is complete, perform a quick release by pressing the “Quick Release” button or switching the valve to unlock using a spatula, depending on your model.
- Step 11: Serve the meatballs hot over steamed rice or boiled noodles for a comforting meal.
Tips & Variations
- For a more intense mushroom flavor, use fresh shiitake mushrooms if available.
- Add a pinch of white pepper to the meat mixture for a subtle spice boost.
- If you prefer a firmer texture, substitute ground chicken with ground pork or a mix of both.
- Serve with steamed bok choy or stir-fried greens to add fresh crunch to the meal.
Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a microwave or on the stovetop until heated through. The sauce may thicken when chilled; add a splash of water or broth when reheating to loosen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of ground meat?
Yes, ground pork, beef, or turkey can be used instead of ground chicken. Adjust cooking times slightly if needed.
What can I use if I don’t have Shaoxing wine?
Dry sherry is a great substitute for Shaoxing wine. If neither is available, you can omit it or use a splash of dry white wine for flavor.
Print
Instant Pot Chinese-Style Meatballs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Instant Pot Chinese Style Meatballs are a flavorful and tender dish made with ground chicken, shiitake mushrooms, and aromatic seasonings. The meatballs are first browned using the Saute function in the Instant Pot and then pressure cooked with a savory, thickened sauce for a perfectly juicy result. Ideal served hot over steamed rice or boiled noodles, this recipe combines convenience and authentic taste in just 40 minutes.
Ingredients
Scale
Meatballs
- 2 dried shiitake mushrooms (or 2 fresh shiitake mushrooms)
- 1 lb (450 g) ground chicken
- 1 green onion, chopped
- 2 cloves garlic, grated
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 cup panko breadcrumbs
- 1 egg
- 2 tablespoons reserved shiitake soaking liquid
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine (or dry sherry)
- 3/4 cup beef broth (or chicken broth)
- 1 tablespoon cornstarch
Cooking
- 1 tablespoon peanut oil (or vegetable oil)
Instructions
- Prep: Place the dried shiitake mushrooms in a small bowl and cover them with hot water. Let them rehydrate until soft throughout. Gently rinse the mushrooms in the rehydrating water, then squeeze out the excess liquid. Reserve the soaking liquid and finely mince the mushrooms.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, chopped green onions, grated garlic, minced shiitake mushrooms, 1 tablespoon of the reserved soaking liquid, Shaoxing wine, salt, and sugar. Mix using a circular motion for about 5 minutes until the mixture forms a sticky paste.
- Add Binders: Add the panko breadcrumbs and egg to the mixture. Mix thoroughly until everything comes together into one firm, cohesive ball.
- Form Meatballs: Using the palm of your hand, roll the mixture into balls about 1-2 tablespoons each in size. Set the formed meatballs aside on a plate.
- Prepare Sauce: In a medium bowl, combine oyster sauce, soy sauce, Shaoxing wine, beef (or chicken) broth, and cornstarch. Stir well until the cornstarch is fully dissolved. Set aside.
- Brown Meatballs: Turn your Instant Pot to the ‘Saute’ function and add the peanut or vegetable oil. Wait until the display indicates ‘HOT’. Carefully place the meatballs inside without crowding them. Allow them to cook undisturbed until the bottoms brown, then flip to brown the other side. This process takes about 5 minutes total. If necessary, brown meatballs in two batches, removing the first batch to a plate while you cook the second.
- Add Sauce and Pressure Cook: Turn off the ‘Saute’ function, return any removed meatballs to the Instant Pot. Pour the prepared sauce over the meatballs and stir gently to coat evenly. Seal the Instant Pot lid, ensuring the valve is locked. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high pressure for 5 minutes.
- Release Pressure and Serve: Once the cooking cycle finishes, perform a quick release by pressing the release valve or moving the valve to unlock position, depending on your model. Carefully open the lid, transfer meatballs to a serving dish, and serve hot over steamed rice or boiled noodles.
Notes
- Use fresh shiitake mushrooms if dried are unavailable, but soaking dried mushrooms enhances flavor.
- Shaoxing wine can be substituted with dry sherry or omit for a non-alcoholic version.
- Adjust seasoning to taste, especially salt and sugar, depending on broth and oyster sauce saltiness.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce.
- Ensure to brown the meatballs properly to develop deeper flavor before pressure cooking.
- Stored properly, cooked meatballs can be refrigerated up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Chinese
Keywords: Instant Pot meatballs, Chinese meatballs, ground chicken meatballs, shiitake mushrooms, pressure cooked meatballs, savory meatballs, Asian meatball recipe
