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!

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4.75 from 4 votes

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!

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.

Instant Pot Thanksgiving Recipes: Instant Pot Turkey Meatballs (Pressure Cooker Turkey Meatballs)

Pressure Cooker Turkey Meatballs with Mushroom Gravy

Make this crowd-pleasing Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy Recipe. Juicy homemade turkey meatballs drizzle with fragrant umami mushroom gravy.
4.75 from 4 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total: 50 minutes
Servings: 14 - 16 meatballs
Calories: 95kcal
Author: Amy + Jacky


Dry Ingredients:

  • 1 pound ground turkey
  • ¼ cup (20g) 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:


  • 1 tablespoon olive oil
  • Kosher salt & black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold running water


  • Make 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 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 Turkey 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 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 Pressure Cooker: While you are browning the meatballs on the 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 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 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 regular soy sauce.
  • Pressure Cook 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 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 🙂
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Recipe Notes:

Browning the Meatballs: The turkey meatballs are very delicate. Browning in a skillet will make the job a lot easier.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!


Calories: 95kcal | Carbohydrates: 5g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
Course: Appetizer, Dinner, Lunch, Main
Cuisine: American
Keyword: ground turkey, instant pot ground turkey, instant pot meatballs, instant pot turkey meatballs, pressure cooker ground turkey, pressure cooker meatballs, pressure cooker turkey meatballs, turkey meatballs
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Pressure Cooker Turkey Meatballs with Homemade Mushroom Gravy: Crowd-pleasing juicy meatballs in fragrant umami gravy. Great for thanksgiving holidays!

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newest oldest most helpful

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!


Hi! Do you personally include parsley stems? Or just the leaves?


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?


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 ?


Can i use low sodium chicken broth?


Can you brown these in the oven instead of stove top? If yes, what is your recommended time and temperature in the oven. Thanks!5 stars


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!!


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.

Loretta Tong

I made the turkey meatballs for Thanksgiving and they were a hit! The flavor was spot on! Thanks for a wonderful recipe.5 stars


Ca you suggest a substitution for the cheese (not dairy)?


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?


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?


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?4 stars

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