Amazing 40-Minute Instant Pot Creamy Spinach Chicken Meatballs

If you’re anything like me, you need dinner on the table fast, but you refuse to sacrifice flavor. That’s why I’m so excited to share my go-to weeknight hero: Instant Pot Creamy Spinach Chicken Meatballs. Seriously, these things are magic—tender chicken, a rich sauce, and all done in under an hour!

Hi, I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything I post here is made with heart and flavor, because I believe weeknight meals should never feel like a compromise. We’re talking real food, made simply, that tastes like you spent all afternoon cooking.

You deserve meals that are easy, healthy, and deeply satisfying. Forget complicated pans and endless stirring; the pressure cooker does the heavy lifting here. Get ready to fall in love with how simple these Instant Pot Creamy Spinach Chicken Meatballs are to pull off, even on your busiest days.

Why You’ll Love Making Instant Pot Creamy Spinach Chicken Meatballs

I’m telling you, this recipe is a game-changer for busy evenings. It hits all the right spots: speed, taste, and it’s even pretty light on the nutrition side. You get that comforting, rich flavor without hours of simmering time. Trust me, once you make these, they’ll be in your regular rotation.

• Speedy Dinner Solution: With only 40 minutes total time, you can have a full, satisfying meal ready before you even know it.
• Low Effort, High Reward: The Instant Pot handles the cooking, meaning less time standing over the stove and more time relaxing.
• Healthier Comfort Food: Using ground chicken keeps the fat content down, and the spinach sneaks in those important greens without anyone knowing!

Quick Pressure Cooking Saves Time

That 40-minute total time includes about 15 minutes of prep and shaping, and then the IP does its thing. You set it, forget it, and walk away until the timer goes off. That’s the beauty of pressure cooking for weeknight meals. It takes the stress out of getting dinner ready when you’re running behind!

Flavorful and Family-Friendly Instant Pot Creamy Spinach Chicken Meatballs

The sauce is where the magic happens. It’s creamy—thanks to the coconut milk—but it’s packed with savory spinach and garlic that cling perfectly to the tender chicken meatballs. Every bite of these Instant Pot Creamy Spinach Chicken Meatballs sings! Even my picky nephew asked for seconds last week.

Essential Ingredients for Instant Pot Creamy Spinach Chicken Meatballs

Getting these Instant Pot Creamy Spinach Chicken Meatballs right starts with using quality ingredients. Don’t worry, nothing here is too fancy, but measuring correctly is key, especially when dealing with the binder and the liquids for the sauce. We need structure for the meatballs and richness for that creamy finish!

Here’s what you need to pull together this fantastic meal:

Meatball Components

For the meatballs themselves, we’re using 1.5 pounds of ground chicken. I always recommend getting the freshest ground chicken you can find. Instead of regular breadcrumbs, we use 3/4 cup of oat flour—it keeps them light! Don’t skimp on the flavor here either: you need 2 minced garlic cloves and 1/2 cup of spinach, chopped really fine so it disappears beautifully into the meat.

Building the Creamy Spinach Sauce

The sauce is simple but incredibly effective. You’ll need 1 cup of creamy coconut milk—yes, the canned kind for richness, not the carton beverage! We balance that richness with 1/4 cup of chicken broth for depth. And remember that 2 tablespoons of olive oil? That’s for browning the meatballs before we pressure cook them; it adds a lovely base note to the whole dish.

Preparing Your Kitchen: Equipment Needed

You don’t need a ton of fancy gadgets for this recipe, thankfully! The star, of course, is your Instant Pot. Make sure the inner pot is clean and ready to go for the sauté function. You’ll also need a large mixing bowl—one big enough for you to gently combine the chicken mixture without everything spilling out while you work.

Also, grab a separate small saucepan or microwave-safe bowl to heat up your coconut milk and broth mixture. Safety first: have your tongs ready for flipping those hot meatballs during the browning stage. And don’t forget a plate lined with paper towels nearby for resting the browned meat!

Step-by-Step Guide to Instant Pot Creamy Spinach Chicken Meatballs

Okay, let’s get cooking! This is the fun part where all those lovely ingredients come together. Remember, the key to tender meatballs is not to overwork them, so keep your hands light during the mixing phase. We are aiming for flavor and texture here!

Mixing and Shaping the Chicken Meatballs

First things first, get everything for the meatballs—ground chicken, oat flour, sea salt, minced garlic, and that finely chopped spinach—into your big bowl. Now, this is important: mix it gently with your hands or a wooden spoon. You really only need to mix until everything is just combined. If you mash and knead it like bread dough, your meatballs will turn out tough, and nobody wants that! Once mixed, grease your hands lightly with a bit of olive oil. This stops the sticky chicken mixture from clinging to your fingers. Shape them into uniform balls, about 1 to 2 inches across. Uniformity helps them cook evenly, which is crucial in the IP.

Browning the Meatballs for Best Flavor

Time to wake up the Instant Pot! Set it to the Sauté function, making sure it’s on Medium or Normal heat. Add those 2 tablespoons of olive oil. Once it shimmers, carefully place your raw meatballs into the pot. You absolutely must work in batches here! Don’t crowd the bottom, or they’ll steam instead of brown. Let them sit for about a minute per side until they get a nice golden crust all around. Use tongs to turn them gently. If you notice they are sticking a little—which can happen with lean ground chicken—don’t force them! Just take them out, finish browning the next batch, and remember the tip from my notes: you can always finish up the last stubborn ones in a hot skillet on the stovetop.

Pressure Cooking the Instant Pot Creamy Spinach Chicken Meatballs

While the last batch of meatballs is browning, use a separate small pan to gently heat your 1 cup of coconut milk and 1/4 cup of chicken broth together. You don’t need to boil it, just warm it up a bit. Once all your meatballs are beautifully browned and back inside the Instant Pot liner, pour that warm sauce evenly over them. Make sure to scrape up any tasty brown bits stuck to the bottom—that’s pure flavor! Close the lid, check that the valve is set to Sealing, and program the pot. I set mine to the “Poultry” setting for 18 minutes, which is right in the sweet spot of 15 to 20 minutes. These Instant Pot Creamy Spinach Chicken Meatballs need that time to cook through perfectly!

Safe Pressure Release and Serving Prep

When the cooking cycle finishes, let the pressure naturally release for about 5 minutes. Then, very carefully, move the valve to Venting for a Quick Release—watch out for any steam bursts! Once the pin drops, open the lid. The sauce should look rich and creamy, clinging wonderfully to the meatballs. These are fantastic served right over fluffy white rice, creamy mashed potatoes, or even just some steamed broccoli if you’re keeping it lighter. Spoon those gorgeous Instant Pot Creamy Spinach Chicken Meatballs and plenty of that sauce over your chosen base!

Tips for Perfect Instant Pot Creamy Spinach Chicken Meatballs

Even with a great recipe like this, sometimes the Instant Pot needs a little coaching! These tips helped me nail the timing and texture for my Instant Pot Creamy Spinach Chicken Meatballs every single time I’ve made them. Don’t let a little sticking scare you away from the pressure cooking magic!

Preventing Meatballs from Sticking

The main culprit for sticking during the sauté phase is usually lean meat, like ground chicken, releasing less fat than ground beef. My biggest trick—besides working in batches—is making sure that initial 2 tablespoons of olive oil is properly heated before the meatballs even touch the pot. You want to hear that sizzle right away! If they still stubbornly cling to the bottom after a minute, gently nudge them with your wooden spoon. If they won’t budge, leave them alone for another 30 seconds; sometimes the sear needs to fully form before they release naturally. If they are truly cemented, just pull those out and finish browning them separately, as noted earlier.

Achieving the Right Sauce Consistency

You might worry that the coconut milk and broth combination will separate or get too thin under pressure, but I promise, it thickens up beautifully! Because we warm the liquid slightly before pouring it over the browned meatballs, it prevents a sudden cold shock to the pot, which can sometimes cause a “Burn” error. The oat flour that’s mixed into the meatball itself actually leaches out just enough starch during the pressure cook cycle to give the sauce a wonderful, clinging thickness without needing a separate slurry later. It’s just perfect for coating every single one of those Instant Pot Creamy Spinach Chicken Meatballs!

Frequently Asked Questions About This Recipe

I always get a few questions when people try this recipe for the first time, especially since we’re pressure cooking something that usually gets pan-fried! It’s totally normal to have questions when you’re trying a new method for something as comforting as Instant Pot Creamy Spinach Chicken Meatballs. Here are the things I hear most often.

Can I use ground turkey instead of ground chicken in this Instant Pot Creamy Spinach Chicken Meatballs recipe?

Yes, absolutely! Ground turkey works wonderfully here. Since ground chicken and ground turkey are very similar—both being lean poultry—you can swap them 1:1 in this recipe. Just follow the exact same steps for mixing and shaping. Since turkey can sometimes be a little bit drier, make sure you don’t overcook them, but the 15 to 20 minutes on Poultry setting should keep them perfectly tender!

How do I ensure the meatballs are fully cooked through?

The beauty of the Instant Pot is that it cooks evenly under pressure, so if you follow the timing (15-20 minutes at high pressure) and allow for a 5-minute Natural Pressure Release (NPR) followed by a Quick Release (QR), they should be done. If you are nervous, the best way to check is to remove one meatball (carefully!) after the pressure has dropped and cut it in half. As long as the center is white and no pink remains, you are safe. The sauce will also be piping hot, helping to finish the cooking process even after the machine turns off.

What is the best way to store leftover Instant Pot Creamy Spinach Chicken Meatballs?

Oh, leftovers are the best, aren’t they? Store any remaining Instant Pot Creamy Spinach Chicken Meatballs in an airtight container. Make sure you get plenty of that creamy sauce in there with them! They keep really well in the refrigerator for about three to four days. They freeze beautifully too, if you want to make a huge batch and save some for a super busy night next week!

Storing and Reheating Your Leftovers

I always make sure to double this recipe for Instant Pot Creamy Spinach Chicken Meatballs because the leftovers are honestly just as good the next day—maybe even better once the sauce has really settled in! Storing them properly keeps the texture perfect for reheating later.

Storing for Later Enjoyment

When you’re done eating, just let the remaining meatballs and sauce cool down slightly on the counter. Then, transfer everything into a good, sturdy airtight container. I find glass containers work best because they reheat more evenly. You can safely keep these in the refrigerator for up to four days. If you know you won’t get to them by then, pop them straight into the freezer!

Here’s a quick guide to how long they last in different spots:

Location	Recommended Duration	Notes
Refrigerator	3 to 4 Days	Keep tightly sealed to maintain moisture.
Freezer	Up to 2 Months	Use freezer-safe bags or containers; thaw overnight in the fridge.

Reheating Instructions for Optimal Texture

The goal when reheating is to warm the chicken through without drying out the meatballs or making the sauce watery. I have two favorite methods depending on how much time I have!

If you’re in a hurry, use the skillet. Transfer the meatballs and sauce to a skillet over medium-low heat. Stir gently until everything is warmed through and simmering lightly. This usually takes about 5 to 8 minutes.

If you want them to taste almost freshly made, the oven method is fantastic. Arrange the meatballs and sauce in a baking dish—you can add a splash more broth if the sauce looks too thick after chilling. Cover the dish tightly with foil and bake at 400°F (about 200°C) for about 15 minutes. The foil traps the steam, keeping everything moist and tender. Either way, these leftovers are fantastic!

Estimated Nutritional Snapshot

I pulled together the basic nutritional information for these Instant Pot Creamy Spinach Chicken Meatballs so you know what you’re serving up. Remember, these are estimates based on the ingredients listed, and they can change based on the exact brand of coconut milk or chicken you use. But generally, this is a wonderfully balanced meal!

This serving size is based on 4 meatballs and a good portion of that creamy sauce. It’s high in protein, thanks to the chicken, and relatively low in sugar, which I love for a comforting dinner. If you are looking for other high-protein, low-carb options, check out my recipe for steamed herb chicken breast.

Nutrient	Approximate Value
Serving Size	4 meatballs with sauce
Calories	350
Protein	35g
Fat	18g
Carbohydrates	12g
Sugar	4g

See? High protein, reasonable carbs—perfect for a satisfying dinner that won’t weigh you down. Enjoy knowing you made a delicious, home-cooked meal!

Share Your Experience with Instant Pot Creamy Spinach Chicken Meatballs

Well, that’s my entire game plan for making the absolute best Instant Pot Creamy Spinach Chicken Meatballs right in your kitchen! I truly hope this recipe brings you the same kind of quick, comforting joy it brings to mine. It’s one of those meals that proves you don’t need hours to create something spectacular.

Now, the best part of sharing recipes is hearing how they turn out for you and your family. Did you try serving them over mashed potatoes like I suggested, or did you go for rice? Did your kids devour the spinach sauce? For another easy dinner idea, you might want to check out my recipe for quick and easy chicken spaghetti.

I’d absolutely love to know what you thought! Please take a moment to leave a star rating below—it helps other busy cooks know this recipe is worth their time. And if you have any tweaks or success stories about these Instant Pot Creamy Spinach Chicken Meatballs, drop a comment! I read every single one, and I can’t wait to hear all about your dinner success!

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