Amazing 25-Minute Instant Pot Coconut Curry Meatballs

If you’re like me, you sometimes need a dinner that tastes like you spent all afternoon simmering something wonderful, but you only had about 25 minutes to make it happen. That’s why I’m so thrilled to share my recipe for Instant Pot Coconut Curry Meatballs. Wow, the flavor payoff here is just huge!

I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything in my kitchen is made with heart and flavor, and I truly believe that good food doesn’t have to be complicated. I grew up watching my mom pull off incredible weeknight meals with just a few good ingredients, and I try to carry that spirit forward every day.

This recipe is one of those beautiful shortcuts. It takes humble ground chicken and bathes it in the most aromatic, rich coconut curry sauce you can imagine, all done perfectly in the electric pressure cooker. Seriously, grab your pot—we’re making dinner magic fast!

Why You’ll Love These Instant Pot Coconut Curry Meatballs

When you need dinner on the table fast, these are your new best friends. Seriously, the speed of this recipe is unbelievable. We go from raw ingredients to a fully cooked, saucy meal in under 30 minutes total. That means less time hovering over the stove and more time enjoying that incredible aroma filling your house!

The cleanup is just as simple, which I know we all appreciate after a long day. Plus, the pressure cooker really builds up that complex flavor you usually only get from hours of slow simmering. It’s a weeknight miracle, I promise.

Quick Prep and Pressure Cooking Magic

Prep time is just 15 minutes—that’s mostly just mixing the meatballs! Then, we use the Instant Pot to brown them slightly right in the base, and then we let the magic happen. The total time clocks in at about 25 minutes. Can you believe it? You get a restaurant-quality meal with almost no effort!

Flavor Profile of Your Instant Pot Coconut Curry Meatballs

Don’t let the speed fool you; the flavor in these Instant Pot Coconut Curry Meatballs is deep and totally satisfying. The sauce is creamy from the coconut milk, savory from the broth, and just perfectly spiced with that warming curry powder. It’s savory, a little sweet, and so comforting. I usually serve mine over plain white rice just to soak up every last drop of that sauce.

Assembling the Ingredients for Instant Pot Coconut Curry Meatballs

Okay, let’s talk about what you need. The beauty of this recipe is that most of the heavy lifting happens in the pot itself, but you need good building blocks for those meatballs! Don’t skimp on the curry powder here; that’s where all the aromatic punch comes from. I always measure everything out before I start mixing so I don’t get halfway through and realize I’m out of broth!

Gathering everything upfront makes the process so much smoother. These ingredients are straightforward, but their combination makes these Instant Pot Coconut Curry Meatballs taste like they simmered all day long.

Meatball Components

• 1.5 lb ground chicken
• 3/4 cup almond meal
• 1 tsp sea salt
• 2 large garlic cloves, finely minced
• 1 tbsp curry powder

Crafting the Coconut Curry Sauce

This sauce is incredibly rich, and using full-fat coconut milk makes all the difference in texture. Trust me on that one!

• 2 tbsp coconut oil
• 1 cup full-fat coconut milk
• 1/2 cup low-sodium chicken broth

Final Touches and Garnish

This part is essential for that fresh pop of color and bright flavor right at the end.

• Fresh cilantro, coarsely chopped, for garnish

Step-by-Step Instructions for Instant Pot Coconut Curry Meatballs

Follow these steps exactly, and you’ll have the most tender, flavorful Instant Pot Coconut Curry Meatballs ready before you know it. The key here is managing the timing—we brown first, then pressure cook. It’s efficient!

Mixing and Shaping the Meatballs

First things first, we have to get those meatballs put together. Grab a large bowl—a mixing bowl you don’t mind getting messy is perfect. You want to combine the ground chicken, the almond meal (that helps keep them light!), the salt, minced garlic, and that tablespoon of curry powder. Mix everything together gently with your hands. I mean it—gently! Overmixing ground meat, especially chicken, is the fastest way to get tough meatballs, and we absolutely do not want that texture.

Once it’s just combined, start shaping. Aim for uniform balls, maybe about golf-ball size, so they cook evenly in the pot. This recipe usually yields about 16 to 20 meatballs, depending on how big you make them. Set those little guys aside once they are all shaped.

Browning for Depth of Flavor

Now, we move to the Instant Pot liner. Set it to the Sauté function—make sure it’s on Normal or Medium heat, not High, or you’ll burn the spices immediately. Add your coconut oil and let it get shimmering hot. Carefully place the meatballs into the hot oil, working in batches if you need to. You want a nice golden-brown crust on all sides. This browning step is crucial because it locks in flavor!

If you find the meatballs are sticking terribly to the bottom of the pot when you try to turn them, don’t panic! Just pull the liner out, finish browning them in a regular non-stick skillet on your stovetop, and then wipe out any burnt bits from the Instant Pot liner before moving on. We need a clean base for the sauce.

Preparing the Instant Pot Coconut Curry Base

While the meatballs are browning, grab a small saucepan on the stove. We don’t want to pour cold liquids directly into the hot Instant Pot liner. Heat up your cup of coconut milk and the half cup of chicken broth together until they are just warm—not boiling, just warm to the touch. This prevents the temperature shock that can sometimes make the pressure cooker fussy.

Once the meatballs are browned and back in the Instant Pot liner, pour that warmed coconut milk and broth mixture right over the top of them. Make sure to scrape up any brown bits stuck to the bottom—that’s flavor gold!

Pressure Cooking Your Instant Pot Coconut Curry Meatballs

Time for the pressure magic! Secure the lid tightly and make sure the vent is set to Sealing. For this ground chicken recipe, I always use the ‘Poultry’ setting if my pot has one, or I set it manually to High Pressure for 8 minutes. If your pot doesn’t have a ‘Poultry’ button, 8 minutes on High Pressure works perfectly.

When the cooking cycle finishes, we are going to do a Natural Pressure Release (NPR) for 5 minutes. That means you just let it sit untouched for five minutes. After the five minutes are up, carefully switch the valve to Venting to release any remaining steam. Take care when doing the quick release—steam is hot!

Serving Your Finished Instant Pot Coconut Curry Meatballs

Open that lid and just breathe in that aroma! Your meatballs will be cooked through and swimming in the most delicious, aromatic sauce. Give everything a gentle stir. This is when you garnish liberally with your fresh, coarsely chopped cilantro. These Instant Pot Coconut Curry Meatballs are fantastic served immediately over fluffy white rice, or if you’re trying to keep it lighter, they are wonderful spooned over steamed broccoli or cauliflower rice.

Tips for Perfect Instant Pot Coconut Curry Meatballs

Even though this recipe is super simple, a couple of little tricks will take your Instant Pot Coconut Curry Meatballs from good to absolutely show-stopping. Pay attention to how you handle the meat and the sauce consistency, and you’ll nail this every single time.

Achieving the Right Meatball Consistency

Seriously, please listen to me on this one: do not overmix the ground chicken mixture! When you add the almond meal and seasonings, just combine until you no longer see streaks of dry almond meal. That’s it. If you knead it like bread dough, the proteins tighten up, and you end up with tiny, dense hockey pucks instead of tender meatballs. Mix with your hands just until it holds together, then stop immediately. Uniform size means they cook evenly, too!

Liquid Ratios for the Coconut Curry Sauce

The Instant Pot is amazing, but it locks in moisture, so sometimes the sauce can be a little thinner than you might expect right after the pressure releases. That’s normal! If you want a thicker sauce for your Instant Pot Coconut Curry Meatballs, just pull the meatballs out temporarily after releasing the pressure. Set the Instant Pot to Sauté again, bring the sauce to a gentle simmer, and let it reduce for a few minutes. If you need it thicker fast, whisk a slurry of one teaspoon of cornstarch mixed with two teaspoons of cold water and stir that in until it thickens up nicely. That usually does the trick!

Common Questions About Your Instant Pot Coconut Curry Meatballs (FAQ)

I get so many wonderful messages about this recipe! It’s definitely become a staple for a lot of folks looking for fast, flavorful dinners. Here are some of the questions I hear most often about making these Instant Pot Coconut Curry Meatballs.

Can I Use Ground Turkey Instead of Chicken?

Absolutely, you can swap out the ground chicken! Ground turkey works wonderfully here. Just know that turkey tends to be a little leaner than chicken, so you might find your meatballs are slightly less forgiving if you overcook them. Keep an eye on that mixing step to ensure they stay tender!

How Do I Thicken the Sauce After Pressure Cooking?

As I mentioned in the tips, the sauce is often a little runny right when you release the pressure, and that’s okay! The easiest way to thicken it up is by using a cornstarch slurry. Just whisk one teaspoon of cornstarch into two teaspoons of cold water until it’s smooth, then stir that mixture into the hot sauce while the Instant Pot is on the Sauté setting. Let it bubble for about a minute, and it will thicken right up. Perfect for coating those meatballs!

Can I Make the Meatballs Ahead of Time?

Yes, that’s a great idea, especially if you’re really rushed during the week. You can mix up all the meatball ingredients, shape them, and store the raw meatballs in an airtight container in the fridge for up to two days. When you’re ready to cook, just proceed with browning them in the Instant Pot as usual. You might need to add an extra minute or two to the pressure cooking time since they’ll be starting out cold.

Storing and Reheating Your Coconut Curry Meatballs

I always make a double batch because leftovers are even better the next day! The coconut curry sauce soaks into the meatballs overnight, and honestly, they are perfect for lunch. Just make sure you store them correctly so they stay safe and delicious for later enjoyment. We want to keep these amazing Instant Pot Coconut Curry Meatballs fresh!

It’s super important to cool the leftovers down quickly before sealing them up. Don’t leave them sitting out on the counter for more than two hours! Once they are cool, transfer them and any extra sauce into airtight containers. Reheating is simple, too—just use short bursts in the microwave, stirring halfway through, until they are piping hot all the way through.

Storage Table for Instant Pot Coconut Curry Meatballs

Storage Location	Maximum Time
Refrigerator (Airtight Container)	3 to 4 days
Freezer (Airtight, Freezer-Safe Container)	Up to 2 months

Estimated Nutritional Data for Instant Pot Coconut Curry Meatballs

I always try to keep things reasonably light, and this recipe fits the bill nicely! Keep in mind that these numbers are estimates based on the ingredients listed, especially the serving size of four meatballs with sauce. Your exact counts might vary slightly based on brands and exact measurements!

Nutritional Breakdown Table

Nutrient	Amount Per Serving
Calories	350
Protein	30g
Total Fat	22g
Saturated Fat	14g
Carbohydrates	8g
Sugar	4g
Sodium	450mg

Sharing Your Instant Pot Coconut Curry Meatballs Success

I truly hope you loved making these speedy Instant Pot Coconut Curry Meatballs as much as I love eating them! They are such a fantastic weeknight solution, and I’m always so excited to hear when one of my recipes becomes a family favorite for you too.

If you made these and they hit the spot, please take a moment to leave a rating below or share a quick comment about how they turned out. Did you serve them over rice or veggies? I love reading your variations!

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