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
