Pressure Cooker Turkey Meatballs with Mushroom Gravy

Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy Recipe: Crowd-pleasing juicy meatballs in fragrant umami gravy. Great for thanksgiving holidays!

Make this crowd-pleasing Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy Recipe. Juicy homemade turkey meatballs drizzle with fragrant umami mushroom gravy. Perfect for Thanksgiving holidays!

Jump to: Cooking TipsRecipe | Video

Thanksgiving has a special place in my heart.

The loud & joyous gatherings with family and friends who tries to talk over each other as they excitedly share their funny stories.

The beautiful feast for the eyes and tummies spread across the dining table speaks of love.

The room is filled with warmth, laughter, and irresistible aroma.

Best of all:

Thanksgiving is a time for us to gather around the table, reflect and count our blessings.

What Are You Thankful For This Year?

“Be thankful for the best things in life:
the people you love,
the places you’ve been,
and the memories you’ve made along the way.”

Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy Recipe: Crowd-pleasing juicy meatballs in fragrant umami gravy. Great for thanksgiving holidays!

GET FREE TRIED & TRUE RECIPES + TIPS

Delicious Tested Recipes Sent To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here

Time to make these delicious homemade turkey meatballs and celebrate with your loved ones~ 😀

You’ll Love These Pressure Cooker Turkey Meatballs Because:

  • Super moist & juicy
  • Flavorful – packed with fragrant spices, crunchy onions, and melted creamy cheese
  • Freezer-friendly – you can make ahead for parties

These Pressure Cooker Turkey Meatballs are Great for:

  • Thanksgiving! – But not just limited for the holidays. They are also a healthier alternative to traditional meatballs.
  • Appetizers/Snacksparty-perfect finger food whether it’s for football party or Christmas party.
  • Main dish – makes a delicious entree served with mashed potatoes, spaghetti, or rice, drizzled with umami mushroom gravy.

But wait, there’s more:

You can use this to make turkey patties for burgers too! 😀

Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy Recipe: Crowd-pleasing juicy meatballs in fragrant umami gravy. Great for thanksgiving holidays!

Tools for Pressure Cooker Turkey Meatballs

Tips for Pressure Cooker Turkey Meatballs

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)

3. Other Pressure Cooker Turkey dishes:

Watch: How To Make This Pressure Cooker Turkey Meatballs Video

Can’t see the cooking video? Watch it here.

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

4.8 from 4 reviews
Pressure Cooker Turkey Meatballs with Mushroom Gravy
 
Prep
Cook
Total
 
Make this crowd-pleasing Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy Recipe. Juicy homemade turkey meatballs drizzle with fragrant umami mushroom gravy.
Author:
Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat, Party Food, Snack, Intermediate
Cuisine: American
Serving: 14 - 16 pcs
Ingredients
Dry Ingredients:
  • 1 pound ground turkey
  • 20 grams (1/4 cup) freshly grated Parmesan cheese
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • ½ cup panko bread crumbs
  • ¼ cup fresh Italian parsley, finely chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
Wet Ingredients:
Mushroom Gravy
Other
  • 1 tablespoon olive oil
  • Kosher salt, black pepper
  • 2 tablespoons cornstarch + 2 tablespoons cold running tap water
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve: Drizzle the mushroom gravy over mashed potatoes, pasta, rice, etc. and serve the turkey meatballs on top 🙂
Notes
Browning the Meatballs: The turkey meatballs are very delicate. Browning in a skillet will make the job a lot easier.
Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy: Crowd-pleasing juicy meatballs in fragrant umami gravy. Great for thanksgiving holidays!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi there, If I wanted the add large chunks of vegetables (carrots/potatoes/cabbage), and not have them completely mush, should I adjust the cook time?

    Maybe 1-2 mins HIGH and 10 mins natural release?

    Thanks! Your recipes have been really delicious and helpful!

    1. Hi Adam,

      Thank you so much for your kind words and question 🙂

      The carrots and potatoes will work fine with the 5 minutes + quick release time.

      Just make sure they are cut to large chunks.

      Please take care & have fun cooking
      Jacky

    1. Hi Josie,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Yes, the parsley stems can be included too.

      Happy New Year & please take care
      Jacky

  2. Hi,
    First, I want to say that I love your recipes! This website has changed the way I cook.
    My turkey meatballs fell apart ? even though I tried to be very careful turning them in the skillet. Is there any way to make them more cohesive?
    Thanks

    1. Hi Sarah,

      thank you for being so kind 🙂

      Eggs will help holding the meatball together. Was the meatballs falling apart when you try to flip them and they stuck to the pan?

      If so, the pan was not hot enough.

      Thank you once again for being so supportive and using our recipes. We really appreciate it!

      Take care & have fun cooking
      Jacky

    2. Yes, that’s when it happened! I’m eager to try it again. I’ll go for a hotter pan and add an extra egg.
      It was delicious even though I ended up with turkey/mushroom meat sauce ?

    1. Hi Margaret,

      thank you for your question 🙂

      Low sodium chicken broth will work, but you will probably want to use less salt. Please taste and adjust accordingly

      Take care & have fun cooking
      Jacky

  3. Can you brown these in the oven instead of stove top? If yes, what is your recommended time and temperature in the oven. Thanks!

    1. Hi Marge,

      Thank you for your question 🙂

      It will be harder to brown the meatballs in the oven. I would recommend using the broiler to brown them.

      Happy New Year to you and your family
      Jacky

    2. Thank you for the suggestion of broiling!! How long do you suggest I broil for and should I do it on one side then flip to broil on other so I get both sides?

      Btw, this recipe is AMAZING!!! I made it a couple weeks ago and it was so delicious!!

    3. Thank you for your kind words and question Margaret 🙂

      Flipping to broil on both sides will be great. The cooking time will vary for different ovens so it will be best to check every few minutes.

      Have a great week!
      Jacky

    4. Thanks for the tips. I tried broiling the meatballs tonight. I broiled for about 3 minutes on one side, then flipped to other side for about 2 minutes then flipped back to the original side for another 2 minutes. The meatballs were very tasty, however, the gravy is MUCH more rich and delicious when you brown the meatballs on the skillet and use the brown bits from the skillet for the gravy. It makes a HUGE difference in the taste of the gravy.

  4. I made the turkey meatballs for Thanksgiving and they were a hit! The flavor was spot on! Thanks for a wonderful recipe.

    1. Hi Loretta! Hope you have been doing well 🙂

      It’s always a delight to hear from you. Thank you so much for your kind comments

      Take care & have fun cooking
      Jacky

    1. Hi Paula,

      Thank you for your question 🙂

      Gelatin will be a good substitution. If you can’t find it, you can omit the cheese and see how you like it.

      Take care & have fun cooking
      Jacky

  5. I made these (delicious!) and froze a bunch of them already cooked. What is the best way to defrost/reheat these given that they have already been cooked?

    1. Hi Shera,

      thank you for your question & kind words 🙂

      The easiest way is on the stovetop. You can pour the mushroom sauce and the meatballs into a saucepan and bring the pot to a simmer. It will take a few minutes for the meatballs to warmup in the middle.

      Take care & have fun cooking
      Jacky

  6. These look amazing!! Quick question… wondering if it would be possible to double or triple the recipe to make enough for a crowd… would I run into problems with a big batch in the instant pot?

    1. Hi Felicia,

      thank you for your question and kind words 🙂

      This recipe can be doubled. Triple will be quite close to exceeding the limit.

      Take care & have fun cooking
      Jacky

  7. Looks great, will try this recipe. If I want to make ahead and freeze, do I just freeze the meatball or can the gravy also be frozen together?

    1. Hi Jan,

      thank you for your question 🙂

      I would freeze the gravy separately as the shelf life for best quality is shorter.
      For best quality, it is best to finish the gravy in 3 months.

      Take care & have fun cooking
      Jacky

  8. These meatballs and gravy are very flavorful and delicious. The recipe is slightly more involved than many of the other instant pot recipes that I typically make, but SO worth it. The mushroom gravy is exceptional and I will probably double it the next time I make it because my husband went wild for the gravy. Overall, a really delicious dish. Thanks so much for your detailed recipes!

    1. Hi Elizabeth,
      It’s great to hear from you again!

      thank you so much for your kind kind words 🙂

      So happy to hear your husband went wild for the gravy!!!

      Take care & have fun cooking
      Jacky

  9. I wish you would say how much Parmesan instead of 20 grams. Everything else in the list of ingredients is in cups or teaspoons, etc. Why not do the same for the Parm?

    1. Hi Linda,

      thank you for your suggestions 🙂
      We measured the Parmesan cheese as a chunk.
      It is 1/4 cup of grated Parmesan cheese.

      Happy New Year & Have Fun Cooking!
      Jacky

    1. Hi Jo,
      thank you for your comment and kind words 🙂
      The cooking time will be the same for stove top pressure cooker for this recipe.

      Have fun cooking!
      Jacky

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Send this to a friend