Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Combine panko, ground beef, egg, salt, green onions #1, garlic, ginger, cilantro, soy sauce #1, and sesame oil #1. Mix with your hands until combined well.
3. Shape 1/4 cup meat mixture into a ball. Repeat with remaining meat mixture.
4. Heat olive oil in Instant Pot on saute function until hot. Brown meatballs in batches. Remove to a plate once done.
5. In a bowl, mix soy sauce #2, sesame oil #2, lime juice, water #1 and green onions #2. Set aside.
6. Place water #2 in Instant Pot and layer meatballs as evenly as possible.
7. Lock lid into place and seal steam nozzle.
8. Cook on high pressure for 6 minutes.
9. Quick release pressure.
10. Pour sauce on top of meatballs and set to saute until meatballs and sauce are heated.