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Instant Pot Teriyaki Chicken Meatballs - Gluten Free Dairy Free - Lunch

<p>Bits of crushed pineapple, red pepper, and ginger make these Teriyaki Chicken Meatballs a flavorful gluten and dairy free meal you can make ahead and toss in your Instant Pot for an easy meal.</p>
4 Servings Recipe By

Ingredients

  • 1 1/3 pounds Ground Chicken
  • 3/4 cups dice Onion, Red
  • 1 cup dice Bell Pepper, Red
  • 2 tablespoons Crushed Pineapple, Canned
  • 1/8 cups Soy Sauce, Gluten Free
  • 2/3 teaspoons peel and mince Ginger, Fresh
  • 1/3 teaspoons Sesame Oil
  • 1 1/3 teaspoons mince Garlic #1
  • 1/3 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1 1/3 tablespoons Flour, Gluten Free All-Purpose
  • 2 teaspoons Olive Oil
  • 1 tablespoon Red Pepper Flakes
  • 2 2/3 teaspoons mince Garlic #2
  • 1/8 cups Rice Vinegar
  • 1/3 cups Sugar
  • 2/3 teaspoons Fish Sauce
  • 1/4 cups Water #1
  • 1/2 cups Water #2
  • 1 1/3 teaspoons Cornstarch

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 6 meatballs
  • 364 Calories
  • 15g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 130mg Cholesterol
  • 818mg Sodium
  • 29g Total Carb
  • 2g Fiber
  • 23g Total Sugars (Includes 17g Added Sugars)
  • 28g Protein
  • 6 WW Freestyle

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. In a large bowl combine ground chicken, onion, red bell pepper, crushed pineapple, soy sauce, ginger, sesame oil, garlic #1, salt, pepper and flour.
  3. Form into rounded Tablespoon sized balls.
  4. Saute olive oil until hot and brown meatballs in batches. Remove to a plate once done.
  5. Wipe out pot, then saute red pepper flakes, garlic #2, vinegar, sugar and fish sauce together for a few minutes.
  6. Add water #1 and meatballs to the sauce.
  7. Lock lid into place and seal steam nozzle.
  8. Cook for 6 minutes on high pressure.
  9. Natural release pressure for 5 minutes, then release any remaining pressure.
  10. Whisk together water #2 and cornstarch and let thicken. Remove meatballs from Instant Pot.
  11. Set Instant Pot to saute and whisk cornstarch mixture into Instant Pot liquid until it thickens.
  12. Add meatballs to sauce and serve.

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. In a large bowl combine ground chicken, onion, red bell pepper, crushed pineapple, soy sauce, ginger, sesame oil, garlic #1, salt, pepper and flour.
  3. Form into rounded Tablespoon sized balls.
  4. Saute olive oil until hot and brown meatballs in batches. Remove to a plate once done.
  5. Wipe out pot, then saute red pepper flakes, garlic #2, vinegar, sugar and fish sauce together for a few minutes.
  6. Add water #1 and meatballs to the sauce.
  7. Lock lid into place and seal steam nozzle.
  8. Cook for 6 minutes on high pressure.
  9. Natural release pressure for 5 minutes, then release any remaining pressure.
  10. Whisk together water #2 and cornstarch and let thicken. Remove meatballs from Instant Pot.
  11. Set Instant Pot to saute and whisk cornstarch mixture into Instant Pot liquid until it thickens.
  12. Add meatballs to sauce.
  13. Let cool.
  14. Divide 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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