Instant Pot BBQ Chicken Meatballs
Just 3 ingredients is all you need for these Instant Pot BBQ Chicken Meatballs! Made with ground chicken, BBQ sauce, and coconut flour for a super easy, healthy, and delicious protein option great for dinner, an appetizer, parties, or game day. Paleo, Whole30, and gluten free.
Servings 30 meatballs
- 2 pounds ground chicken (I used 93/7)
- 1 cup + 2 tablespoons BBQ sauce, divided
- 1/4 cup + 2 tablespoons coconut flour
- salt and pepper, to taste
In a medium size mixing bowl, add chicken, 1/2 cup + 2 tablespoons BBQ sauce, coconut flour, and salt and pepper. Mix together until well combined. Using a tablespoon as a scoop, take out a heaping scoop roll into balls. Should make about 30.
Take the remaing 1/2 cup BBQ sauce and spread it out on the bottom of your Instant Pot. Add meatballs, spreading out evenly. You will probably need to to layer them on top of each other. Close lid, make sure vent is set to sealed, and set to poultry mode on high pressure for 10 minutes. Manually or naturally release pressure when done.
Set Instant Pot to sauté mode and sauté for 5 minutes until sauce thickens and coats the meatballs. Toss meatballs in sauce and serve as you like. Enjoy!
*if doing a Whole30, make sure sauce is compliant. I love Tessamae's brand.
Serving: 5meatballs | Calories: 262kcal | Carbohydrates: 13g | Protein: 30.3g | Fat: 7.7g | Saturated Fat: 2.3g | Potassium: 366mg | Fiber: 2.5g | Sugar: 6.5g | Calcium: 2.7mg | Iron: 13mg