1 lb ground chicken
2 garlic cloves minced
1 tbsp grated ginger not packed
1 tsp red pepper flakes
1/2 tbsp toasted sesame oil
1/3 tsp salt
1/2 cup panko crumbs
1/4 cup chicken broth or water
1/2 cup Korean BBQ Sauce
1 tsp olive oil
Optional: green onions for garnish.
Combine all the ingredients (except for the panko crumbs, Korean BBQ sauce, and green onions) and mix together.
Sprinkle the panko crumbs over the chicken, mix and let the panko soak into the chicken mixture for 5 minutes.
Form into 10 balls.
Add the olive oil and chicken broth or water to the bottom of the IP and then add the chicken to the Instant Pot, choose the poultry option and make sure it's sealed.
While the balls are cooking make up the Korean BBQ Sauce.
After the timer goes off, vent the Instant Pot.
Serve the Korean Chicken Meatballs over quinoa or cauliflower rice. Drizzle the Korean BBQ sauce over the meatballs.
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