1. Browning the Meatballs: Since the turkey meatballs are very delicate, it’s harder to brown them nicely in the Instant Pot due to the depth of the pot. Browning them in a skillet will make the job much easier.
2. Pressure Cooker Meatballs vs Skillet Meatballs:
We tested the difference between cooking meatballs on a skillet and in a pressure cooker.
Pressure Cooker Meatballs: more moist & juicy
Skillet Meatballs: have a slight crisp crust on the outside with rich flavor from the maillard reaction (more suitable cooking method if they were made into patties)
2 tablespoons cornstarch + 2 tablespoons cold running tap water
Make the Turkey Meatballs: In a large mixing bowl, place all the dry ingredients and mix in the wet ingredients. Use your hands to thoroughly mix the ground turkey mixture. Roll and form the meatballs. It yields 14 – 16 meatballs depending on the meatballs’ size.
Test the Seasoning: Cook a small piece of turkey meatball mixture in a medium high heat skillet and taste-test the seasoning. Add more kosher salt to the meatball mixture if it’s under seasoned.
Brown the Meatballs: Brown meatballs over medium high heat in a skillet with 1 tbsp of olive oil. About 45 seconds - 1 minute per side until brown (See Notes).
Deglaze the Skillet: Set aside the meatballs. Pour 100ml unsalted chicken stock. Scrub all the brown bits off the bottom of the skillet with a wooden spoon. Set aside and keep the brown bits (they are very flavorful).
Prepare the Pressure Cooker: While you are browning the meatballs on stovetop. Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Sauté the Mushrooms: Pour 1 tbsp olive oil and 2 tbsp unsalted butter into your pressure cooker. Add in the chopped white or cremini mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter. Mushrooms will start releasing their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 – 12 mins, but it will greatly enhance the flavor of the gravy.
Deglaze the Pot: Add in the chopped shiitake mushrooms and give it a quick stir. Pour a dash of sherry wine and fully deglaze the pot with a wooden spoon. Now is a good time to add in the brown bits chicken stock liquid from the skillet. Pour in the remaining unsalted chicken stock and add 1 tsp of light soy sauce.
Pressure Cook the Turkey Meatballs: Add the turkey meatballs into the pressure cooker. Close the lid and cook at High Pressure for 5 - 6 minutes (depending on the size of the meatballs). Turn off the heat and do a Quick Release. Open the lid carefully. Make sure the turkey meatballs have reached 74°C (165°F) with a meat thermometer.
Make the Mushroom Gravy: Taste the sauce and add salt if necessary. Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the mushroom gravy one third at a time until desired thickness.
Serve: Drizzle the mushroom gravy over mashed potatoes, pasta, rice, etc. and serve the turkey meatballs on top 🙂
Browning the Meatballs: The turkey meatballs are very delicate. Browning in a skillet will make the job a lot easier.