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Instant Pot Kung Pao Chicken Meatballs - Lunch Version

4 Servings Recipe By

Ingredients

  • 1 pound Ground Chicken
  • 1/4 cups dice Green Onion (Scallion)
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Ginger #1
  • 1/4 teaspoons Kosher Salt
  • 1/8 teaspoons Black Pepper
  • 1 individual beat Egg
  • 1/2 cups Panko Bread Crumbs, Whole Wheat
  • 1/3 cups Soy Sauce, Low Sodium
  • 1/4 cups Chicken Broth/Stock, Low Sodium
  • 1/4 cups Rice Vinegar
  • 1 tablespoon Honey
  • 2 tablespoons Chili Garlic Sauce
  • 1/2 teaspoons Sesame Oil
  • 1/4 teaspoons Ginger #2
  • 2 tablespoons Cornstarch
  • 2 tablespoons Water, Cold

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs w/ sauce
  • 297 Calories
  • 12g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 154mg Cholesterol
  • 1206mg Sodium
  • 23g Total Carb
  • 0g Fiber
  • 10g Total Sugars (Includes 4g Added Sugars)
  • 25g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

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

Visit TIDBITS for same day cooking instructions.

Freeze For Later Cooking 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.**
  2. Combine ground chicken, green onions, garlic, ginger #1, salt, pepper, eggs, and panko in a bowl.
  3. Mix until well-combined.
  4. Use a small cookie scoop (approximately 2 teaspoons) and form into meatballs. Repeat until all mixture has been used.
  5. Combine soy sauce, broth, rice vinegar, honey, chili garlic sauce, sesame oil, and ginger #2. Place in Instant Pot.
  6. Arrange meatballs on top of sauce, arranging in a circular pattern.
  7. Lock lid in place and seal steam nozzle.
  8. Cook on high pressure for 4 minutes.
  9. Naturally release pressure for 5 minutes then release any remaining pressure.
  10. Remove meatballs to a plate and let cool.
  11. Mix cornstarch and water, whisking to combine.
  12. Change setting to saute and bring the sauce to a simmer.
  13. Pour in half of the cornstarch slurry, whisking for 1 minute, until thickened. Whisk in the rest.
  14. Let sauce cool.
  15. Divide sauce and meatballs among indicated number of bags. Seal, label and freeze.

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
  2. Reheat in microwave until heated through.

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