Instant Pot Mississippi Meat Balls

Maybe 7 or 8 years ago, a friend at work brought Mississippi Pot Roast to a Pot Luck at work. I Immediately fell in love. I Figured out a Mississippi Pot Roast of my own with my friend’s guidance and soon later I had a crazy craving for meatballs but wanted something I’ve never had before. Mississippi Meatballs! Of course! I’ve done it a few different ways along the way but I think this is my favorite way to cook up some Mississippi Meatballs.

INGREDIENTS

INSTRUCTIONS

Meatballs

• Mix salt, pepper, ranch packet and onion powder in a large mixing bowl
• Mix in hamburger, form golf ball size meatballs, and place formed meatballs on a plate (I usually get carried away and finish with huge meatballs)
• Small chop 1 yellow onion and set aside
• Hit Sauté on the Instant Pot, when HOT, Add 2 Tbsp of Olive Oil
• Add Meatballs, brown and flip after 3 minutes, brown for 2 minutes, flip to a third side, brown for another 2 minutes and plate Meatballs (do in batches to brown all meatballs)

Gravy

• Cancel Sauté, add chopped onion, mix until onions are translucent (3 minutes)
• Add 4 Tbsp sliced butter to the onions, melt and stir into onions
• Add 1 cup beef broth and scrape the bottom clean using a flat wooden spatula
• Stir in gravy packet and mix well
• Add 6 pickled yellow peppers and 2 Tbsp of their juice

Pressure Cook

• Carefully add meatballs to the Instant Pot
• Put the Instant Pot lid on, seal the pressure release valve, and pressure cook for 25 minutes with a natural pressure release of 20 Minutes
• After the pin drops, remove the lid, use long tongs to plate the meatballs
• Mix 3 Tbsp of cornstarch with 4 Tbsp water
• Cancel Pressure Cook and press sauté, stir cornstarch slurry into the gravy and mix well until thick, then cancel Sauté (A gravy whisk works perfect for this job)
• Serve Mississippi meatballs on veggie noodles, rice, pasta or potatoes with Mississippi meatball gravy