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4.67 from 3 votes

Instant Pot Turkey Meatballs in Tomato Sauce

Turkey meatballs cook so fast in the Instant Pot! These are one of my go-to meals for weeknights or anytime.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Cuisine: Italian
Servings: 4 servings
Author: Coco Morante


  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 medium zucchini sliced
  • 8 ounces crimini mushrooms sliced
  • 1 24-ounce jar of your favorite pasta sauce (I use Trader Joe's Organic Marinara)
  • 1/2 cup water
  • 1 pound 93% lean ground turkey
  • 1/2 cup long grain rice
  • 1 teaspoon Italian Seasoning I use Penzey's Pasta Sprinkle
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh basil optional


  • Press the "Sauté" button on the Instant Pot. Add the olive oil and onions, and sauté until softened, about 5 minutes. Add the zucchini and mushrooms and sauté until the mushrooms have begun to soften and give up some of their liquid, about three more minutes.
  • Add the pasta sauce and water to the Instant Pot and stir to combine.
  • While the sauce is coming up to a simmer, make the meatball mixture. In a medium mixing bowl, combine the ground turkey, rice, Italian herbs, and salt. Mix well and roll into a dozen meatballs, a little larger than golf ball-sized.
  • Gently drop the meatballs into the simmering sauce in the Instant Pot, spooning a little sauce over the top of each one.
  • Press the "Keep Warm/Cancel" button, then select the "Poultry" setting. Put the lid on the Instant Pot, making sure the pressure valve is set to "Sealing."
  • When the program has finished, the Instant Pot will beep to let you know dinner is ready! You can serve them right away, but they will also keep warm in the pot for up to 10 hours automatically.
  • Top with fresh basil (optional) and serve.


If you like, you can make a batch of spaghetti squash in the microwave while the meatballs are cooking. Cut a squash in half lengthwise and place it cut side down in a microwave-safe baking dish. Add 1/2 cup of water, then microwave the squash for 5 minutes. If you cannot yet pierce it with a fork, microwave for 2 to 5 more minutes, until soft.
When the squash is cool enough to handle (I use silicone oven mitts for this!), turn it over and use a fork to scoop out the strands of "spaghetti."