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Instant Pot Chicken Alfredo Meatballs

Instant Pot Chicken Alfredo Meatballs (Keto, Gluten-Fee)

  • Author: Instant Pot Eats
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Italian

Description

These Instant Pot chicken meatballs with creamy white alfredo sauce are perfect for a weeknight dinner. Serve with a side of greens or shirataki noodles for a keto and low-carb version or your favourite pasta, rice or crusty bread.


Scale

Ingredients

For the meatballs
1.1 lb / 500 g ground chicken or turkey
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chopped chives
1/4 teaspoon nutmeg
1/4 teaspoon white or black pepper
1 teaspoon lemon zest
For the cooking broth
1/2 cup water
1/2 cup heavy whipping cream
1/2 teaspoon mustard Dijon or yellow
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
A pinch of nutmeg
For finishing
2 tablespoons heavy cream
1/2 tablespoon butter
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped chives
To serve
8 Swiss chard leaves  or other greens of choice
1 garlic clove
1 tablespoon butter
1/4 lemon, juice

Instructions

Combine the meatballs mixture in a bowl and roll the meatballs (somewhere between a walnut and a ping-pong ball size).
Mix the cooking broth ingredients in the pot and add the meatballs. Stir through to coat. Turn the Instant Pot on and set to Pressure Cook (Manual on older modesl) and set to HIGH for 7 minutes. After 3 beeps, the Insant Pot will start to build the pressure and then the timing will begin.
Prepare the finishing ingredients. Cut up the chard leaves and pan-fry fover medium-high heat or a minute or two together with butter and garlic. Set aside.
Once the timer goes off, quick release the pressure. Open the lid and remove the meatballs to a bowl.
Add the finishing ingredients (cheese, butter, cream, herbs) and set the Instant Pot to Sauté. Once the sauce comes to bubbling, let it cook for about 5 minutes, stirring frequently, until the mixture thickens up and reduces by a quarter. Make sure to scrape the bottom of the pot when stirring to get all the melted, sticky cheese into the sauce.
Pour the sauce over the meatballs and garnish with some more fresh herbs.
Serve the meatballs with the sauce over sautéed greens, cauliflower rice, broccoli or low-carb noodles.

Notes

Nutrition values below are for the meatballs with the sauce and a side of sauteed Swiss chard.

Keywords: meatballs, keto, low-carb

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