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pressure cooker chicken meatballs with buffalo sauce, ranch dressing, and chopped parsley on a white plate
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Instant Pot Buffalo Chicken Meatballs

Enjoy your favorite game day eats in meatball form! These Pressure Cooker Buffalo Chicken Meatballs are just as tasty but with more edible protein to fill you up. Plus, they're less messy to eat, too!
Course Appetizer, Main Entree
Cuisine American
Keyword Instant Pot Buffalo chicken meatballs, pressure cooker meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Natural release 5 minutes
Total Time 35 minutes
Servings 6 servings
Calories 217kcal
Author lalaine

Equipment

  • Instant Pot

Ingredients

For the Meatballs

  • 1 pound ground chicken
  • 1/2 cup plain breadcrumbs
  • 1 egg
  • 2 tablespoons hot sauce (Frank's or Louisiana)
  • 1 tablespoon Ranch seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter

For the Buffalo sauce

  • 1 cup hot sauce (Frank's or Louisiana)
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce

For the Garnish

US Customary - Metric

Instructions

  • In a large bowl, combine ground chicken, breadcrumbs, egg, hot sauce, Ranch seasoning, garlic powder, salt, and pepper.
  • Mix until just combined and using a small scoop, form into 1 to 1 ½-inch meatballs.
  • PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add butter.
  • Arrange the meatballs in a single layer and cook meatballs for about 2 to 3 minutes per side, until lightly browned. Do not overcrowd and cook in batches as needed. Remove from pan and keep warm.
  • Add the Buffalo sauce ingredients: 2 tablespoons butter, 1 cup hot sauce, 1 teaspoon garlic powder, and Worcestershire sauce. Mix well.
  • Add the meatballs.
  • Close and lock the lid and set the valve on the SEALING position. Pressure cook on HIGH for 8 minutes.
  • When finished, do a NATURAL RELEASE for 5 minutes, and then quickly release any remaining pressure.
  • Remove the meatballs and transfer to a serving platter. Keep warm.
  • Turn the Saute function back on for 2 to 4 minutes to reduce the sauce to your preference. Pour the sauce over the meatballs.
  • Pour the sauce over the meatballs, drizzle with Ranch dressing, and garnish with the freshly chopped parsley. Serve immediately.

Nutrition

Calories: 217kcal | Carbohydrates: 9g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1977mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg