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Instant Pot Teriyaki Turkey Meatballs | Mommy's Home Cooking

Instant Pot Teriyaki Turkey Meatballs

These 20- Minute Instant Pot Teriyaki Turkey Meatballs are perfect when you want a fast, family-friendly meal in a jiffy. These are crazy good and so easy. Serve over your favorite bowl of rice, quinoa, or steamed veggies.
Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 244kcal


  • 1 lb ground turkey meat
  • 5 saltine crackers, crushed (see notes)
  • 3 tablespoons buttermilk (see notes)
  • ¼ cup green onion, sliced + more for garnish
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • Black pepper to taste
  • 1 tablespoons canola oil
  • 1 tablespoon sesame seeds

Teriyaki Sauce:

  • 3/4 cup low sodium soy sauce
  • 1/3 cup rice vinegar
  • 3 cloves garlic, minced
  • 3 teaspoons fresh grated ginger
  • 3 tablespoons canola oil
  • 4 1/2 tablespoons brown sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon corn starch


  • In a large bowl combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper. Gently shape into 16- 18 meatballs.
  • Combine teriyaki sauce ingredients in a medium bowl. Set aside.
  • Heat the Instant Pot in sauté mode. Add 1 tablespoon of oil and brown the meatballs, about 2 minutes per side. When brown add the teriyaki sauce, cover and lock the lid. Cook high pressure 10 minutes.
  • After 10 minutes, turn off the pot and allow it to release pressure naturally. This will take about 5 minutes.
  • Sprinkle with sliced green onions and sesame seeds. Serve with rice or quinoa.


If you don't have saltines crackers available you can use 1/2 cup of plain panko or breadcrumbs. 
I use buttermilk because of my daughter is allergic to eggs, but If you don't have any food restriction you can substitute the buttermilk for 1 egg.
Over time, I've noticed that depending on the brand of ground turkey and the percentage of fat sometimes the mixture could end up being to wet and not firm enough to hold the meatballs together. If this is your case, add 1/2 cup of panko to the mixture to help to keep the meatballs together when cooking. 
The amount of sauce in this recipe is more than enough for 1 lb of meat. 1 lb meat = 14 - 16 meatballs.  If you use more than 1 lb of meat increase the amount of sauce accordingly. 


Calories: 244kcal | Carbohydrates: 12g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 991mg | Potassium: 241mg | Sugar: 6g | Vitamin A: 110IU | Vitamin C: 1.1mg | Calcium: 51mg | Iron: 1.7mg