Instant Pot Buffalo Chicken Meatballs Recipe

Let me tell you, these Instant Pot Buffalo Chicken Meatballs have become an absolute legend in my household. The first time I made them, I was a little skeptical – could meatballs really capture that authentic, spicy, tangy Buffalo wing flavor I craved, especially in an Instant Pot? The answer was a resounding YES! My family, notorious for their picky eating habits, devoured them. My husband, a self-proclaimed Buffalo sauce connoisseur, declared them “restaurant-worthy.” Even my kids, who usually turn their noses up at anything remotely spicy, were asking for seconds, their little fingers happily sticky with that glorious orange sauce. Since then, they’ve become a game-day staple, a quick weeknight dinner hero, and my go-to appetizer for potlucks. The beauty of this recipe is not just the incredible taste, but the sheer ease of making them. The Instant Pot does most of the heavy lifting, leaving you with tender, juicy meatballs swimming in a perfectly balanced, zesty Buffalo sauce, all with minimal cleanup. Trust me, once you try these, you’ll be hooked!

Why You’ll Absolutely Adore These Instant Pot Buffalo Chicken Meatballs

Beyond my personal glowing review, there are so many reasons why this recipe will quickly become a favorite in your kitchen too. These aren’t just any meatballs; they are a flavor explosion waiting to happen, and the Instant Pot makes the entire process a breeze.

• Incredible Flavor Profile: We’re talking the perfect marriage of spicy, tangy, and savory. The classic Frank’s RedHot Original sauce, combined with rich butter and a few secret-weapon seasonings, creates a Buffalo sauce that’s both authentic and utterly addictive. The chicken meatballs themselves are seasoned to complement this sauce, ensuring every bite is packed with deliciousness.
• Unbelievably Tender and Juicy: One of the Instant Pot’s superpowers is its ability to cook meats to perfection, locking in moisture. These chicken meatballs come out incredibly tender and juicy every single time, never dry or tough. The gentle pressure cooking environment steams them beautifully from the inside out.
• Seriously Easy to Make: If you’re new to the Instant Pot or a seasoned pro, this recipe is wonderfully straightforward. Mixing the meatballs is simple, and then the pot takes over. No need for hours of simmering or careful watching on the stovetop. It’s a true “set it and mostly forget it” kind of dish.
• Versatile Culinary Chameleon: Appetizer for game day? Check. Quick and satisfying weeknight dinner served over rice or cauliflower rice? Double check. Star of a meatball sub? Absolutely! These Buffalo chicken meatballs are incredibly versatile and can be adapted to suit almost any occasion or craving.
• Crowd-Pleasing Guaranteed: Whether you’re hosting a party, heading to a potluck, or just feeding your family, these meatballs are always a massive hit. The familiar and beloved Buffalo flavor appeals to a wide range of palates, and who can resist a perfectly cooked meatball?
• Healthier Than You Think: By using ground chicken (especially lean ground chicken breast), you’re getting a good source of protein. You can also easily adapt this recipe to be low-carb or keto-friendly by swapping out breadcrumbs for almond flour or crushed pork rinds. Making them at home means you control the ingredients, avoiding unnecessary additives found in some store-bought options.
• One-Pot Wonder (Almost!): While you’ll mix the meatballs in a separate bowl, the browning (if you choose to do it) and cooking all happen right in the Instant Pot liner. This means significantly less cleanup, which is always a win in my book!
• Perfect for Meal Prep: These meatballs store and reheat beautifully, making them an excellent option for meal prepping. Cook up a batch on Sunday and enjoy them in various ways throughout the week.

This recipe isn’t just about making food; it’s about creating an experience – the buzz of excitement on game day, the comfort of a quick and delicious family dinner, or the pride of bringing the most popular dish to a gathering. Get ready to fall in love!

Ingredients for Instant Pot Buffalo Chicken Meatballs

To create these flavor-packed meatballs, you’ll need two sets of ingredients: one for the meatballs themselves and one for that iconic Buffalo sauce. I’ve aimed for common pantry staples to keep things easy.

For the Chicken Meatballs:

• Ground Chicken: 1.5 lbs (680g) – I prefer using lean ground chicken (93/7 or even ground chicken breast), but ground chicken thigh will result in even juicier meatballs due to its higher fat content.
• Panko Breadcrumbs: 1/2 cup – Panko breadcrumbs provide a lighter, airier texture than regular breadcrumbs. For a low-carb/keto option, use 1/4 cup almond flour or 1/2 cup crushed pork rinds.
• Large Egg: 1, lightly beaten – This acts as a binder to hold the meatballs together.
• Onion Powder: 1 teaspoon
• Garlic Powder: 1 teaspoon
• Dried Parsley: 1 teaspoon (or 1 tablespoon fresh, finely chopped)
• Salt: 3/4 teaspoon (adjust to your taste, especially if your hot sauce is very salty)
• Black Pepper: 1/2 teaspoon, freshly ground
• Optional: Crumbled Blue Cheese: 1/4 cup – If you’re a blue cheese lover, mixing some directly into the meatballs adds an extra layer of tangy goodness.
• Olive Oil or Avocado Oil: 1 tablespoon (for browning, if desired)

For the Buffalo Sauce:

• Frank’s RedHot Original Cayenne Pepper Sauce: 3/4 cup – This is the classic choice for authentic Buffalo flavor. You can adjust the amount based on your preferred spice level.
• Unsalted Butter: 4 tablespoons (1/2 stick), cut into pieces – This adds richness and mellows the heat slightly.
• Chicken Broth or Water: 1/2 cup – Needed for the Instant Pot to come to pressure and also forms the base of the sauce.
• Worcestershire Sauce: 1 tablespoon – Adds a wonderful depth of umami flavor.
• Garlic Powder: 1/2 teaspoon
• Cornstarch (or Arrowroot Powder): 1 tablespoon, mixed with 2 tablespoons cold water to make a slurry – This is for thickening the sauce after pressure cooking.

Equipment Needed:

• 6-quart or 8-quart Instant Pot
• Large mixing bowl
• Measuring cups and spoons
• Small bowl (for cornstarch slurry)
• Whisk
• Optional: Cookie scoop (for uniform meatballs)

Step-by-Step Instructions to Craft Your Masterpiece

Follow these detailed steps to ensure your Instant Pot Buffalo Chicken Meatballs are perfect every time.

1. Prepare the Meatball Mixture:

• In a large mixing bowl, combine the ground chicken, Panko breadcrumbs (or almond flour/pork rinds), beaten egg, onion powder, garlic powder, dried parsley, salt, and black pepper. If using, add the crumbled blue cheese now.
• Gently mix the ingredients together with your hands or a fork until just combined. Crucial Tip: Be careful not to overmix! Overmixing can lead to tough meatballs. Mix only until all the ingredients are evenly distributed.

2. Form the Meatballs:

• Lightly wet your hands with water (this prevents the mixture from sticking).
• Roll the mixture into uniform-sized meatballs, about 1 to 1.5 inches in diameter. A medium cookie scoop (about 1.5 tablespoons) is perfect for ensuring they are all roughly the same size, which helps them cook evenly. You should get approximately 24-30 meatballs.
• As you form them, place the meatballs on a clean plate or baking sheet lined with parchment paper.

3. Brown the Meatballs (Optional but Recommended):

• Set your Instant Pot to the “Sauté” mode on “More” or “High.”
• Once the display reads “Hot,” add the olive oil or avocado oil to the pot.
• Carefully place about half of the meatballs in a single layer in the hot pot. Don’t overcrowd the pot, as this will cause them to steam rather than brown.
• Sear the meatballs for 1-2 minutes per side, just until they are lightly browned. They do not need to be cooked through at this stage. The browning adds a fantastic depth of flavor and a slightly more appealing texture.
• Remove the browned meatballs with a slotted spoon and set them aside on a clean plate. Repeat with the remaining meatballs, adding a little more oil if needed.
• Once all meatballs are browned, turn off the “Sauté” mode by pressing “Cancel.”

4. Deglaze the Pot (Crucial Step!):

• Pour the 1/2 cup of chicken broth (or water) into the Instant Pot.
• Using a wooden spoon or a flat-bottomed spatula, scrape up any browned bits (fond) stuck to the bottom of the pot. This is essential for flavor and, more importantly, to prevent the “BURN” notice during pressure cooking. Ensure the bottom is completely clean.

5. Pressure Cook the Meatballs:

• Carefully return all the meatballs (browned or unbrowned) to the Instant Pot, arranging them as evenly as possible. It’s okay if they’re in a couple of layers.
• In a separate small bowl, whisk together the Frank’s RedHot sauce, Worcestershire sauce, and the 1/2 teaspoon of garlic powder.
• Pour this sauce mixture evenly over the meatballs in the pot. Do not stir at this point.
• Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
• Select the “Pressure Cook” (or “Manual”) mode and set the timer for 5 minutes at High Pressure. (If your meatballs are larger than 1.5 inches, you might want to increase this to 6-7 minutes).

6. Release Pressure and Finish the Sauce:

• Once the 5-minute cooking cycle is complete, allow the pressure to release naturally for 5 minutes (5-minute NPR). This helps keep the meatballs tender.
• After 5 minutes of natural release, carefully perform a Quick Pressure Release by moving the steam release valve to the “Venting” position. Be cautious of the hot steam.
• Once the float valve has dropped, carefully open the lid. The meatballs will be cooked through, and the aroma will be incredible!

7. Thicken the Buffalo Sauce:

• Carefully remove the meatballs from the pot using a slotted spoon and transfer them to a serving dish, trying to leave as much sauce in the pot as possible. You can cover them with foil to keep them warm.
• Select the “Sauté” mode on the Instant Pot again (you can use “Normal” or “Less” for this).
• Bring the sauce in the pot to a gentle simmer.
• In a small bowl, whisk together the 1 tablespoon of cornstarch (or arrowroot powder) with 2 tablespoons of cold water until completely smooth, forming a slurry.
• Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously.
• Continue to simmer and whisk for 1-2 minutes, or until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
• Turn off the “Sauté” mode by pressing “Cancel.”
• Stir the 4 tablespoons of cut-up unsalted butter into the hot sauce until it’s completely melted and the sauce is smooth and glossy. Taste the sauce and adjust seasoning if necessary (more hot sauce for spice, a pinch of salt if needed).

8. Combine and Serve:

• Gently return the cooked meatballs to the pot with the thickened Buffalo sauce. Toss them carefully to ensure each meatball is generously coated.
• Alternatively, you can pour the thickened sauce over the meatballs in their serving dish.
• Serve immediately and enjoy the deliciousness!

Nutrition Facts (Approximate)

• Servings: This recipe yields approximately 6 servings.
• Meatballs per serving: About 4-5 meatballs, depending on size.
• Calories per serving (estimated): Approximately 350-450 calories.

Please note: Nutritional information is an estimate and can vary significantly based on factors such as:

• The leanness of the ground chicken used.
• The exact brand and type of breadcrumbs or low-carb alternative.
• The amount of butter used.
• Any modifications made to the recipe (e.g., adding blue cheese crumbles directly into the meatballs).

For precise nutritional information, it’s always best to calculate based on the specific ingredients and quantities you use, utilizing an online nutrition calculator.

Preparation & Cook Time Breakdown

Understanding the time commitment helps in planning your meal:

• Preparation Time (Mixing & Rolling Meatballs): 15-20 minutes
• Sauté Time (Browning Meatballs – Optional): 10-15 minutes (in two batches)
• Instant Pot Pressurizing Time: 10-15 minutes (can vary based on pot contents and starting temperature)
• Pressure Cook Time: 5 minutes
• Natural Pressure Release: 5 minutes
• Quick Pressure Release: 1-2 minutes
• Thickening Sauce: 3-5 minutes
• Approximate Total Time (if browning): 50 minutes to 1 hour 5 minutes
• Approximate Total Time (if not browning): 40-50 minutes

This makes it a fantastic option for a relatively quick weeknight meal or an appetizer that doesn’t require hours of prep.

How to Serve Your Delicious Instant Pot Buffalo Chicken Meatballs

These meatballs are incredibly versatile! Here are some fantastic ways to serve them, ensuring they shine in any context:

• Classic Appetizer Style:
  • Serve warm in a bowl or on a platter with toothpicks for easy grabbing.
  • Accompany with celery sticks and carrot sticks.
  • Offer dipping sauces on the side:
    • Blue Cheese Dressing: The quintessential pairing for anything Buffalo.
    • Ranch Dressing: Another popular and cooling choice.
  • Garnish with a sprinkle of fresh chopped chives or parsley, or a drizzle of extra Buffalo sauce.
• Hearty Meatball Sliders:
  • Pile 2-3 meatballs onto small slider buns (Hawaiian rolls work wonderfully for a sweet contrast).
  • Add a dollop of blue cheese or ranch dressing.
  • Include a small lettuce leaf or some coleslaw for crunch.
• As a Main Course over Grains or Veggies:
  • Serve over fluffy white rice or brown rice to soak up the delicious sauce.
  • For a low-carb option, serve over cauliflower rice, zucchini noodles (zoodles), or steamed broccoli.
  • A bed of creamy mashed potatoes or polenta would also be divine.
• Buffalo Chicken Meatball Subs/Hoagies:
  • Spoon the meatballs and plenty of sauce into toasted hoagie rolls.
  • Top with melted provolone or mozzarella cheese for an extra decadent touch.
  • A sprinkle of blue cheese crumbles before serving takes it over the top.
• On a Buffalo Chicken Salad:
  • Let the meatballs cool slightly, then slice or roughly chop them.
  • Toss with mixed greens, cherry tomatoes, cucumbers, red onion, and blue cheese crumbles.
  • Use blue cheese dressing or ranch dressing as your salad dressing, or even a thinned-out version of the Buffalo sauce.
• With Pasta:
  • Toss with your favorite pasta shapes like penne, rotini, or shells, which are great for catching the sauce.
  • A creamy Alfredo sauce base with these Buffalo meatballs mixed in creates an amazing fusion dish.
• Game Day Platter:
  • Arrange the meatballs as the centerpiece of a larger platter.
  • Surround them with other game-day favorites like jalapeño poppers, mozzarella sticks, chips, and various dips.

No matter how you choose to serve them, they are guaranteed to be a hit!

Additional Expert Tips for Perfect Buffalo Chicken Meatballs

Elevate your meatball game with these pro tips:

1. Don’t Overmix the Meatball Mixture: This is the golden rule for tender meatballs. Mix the ingredients until just combined. Overmixing develops the gluten in the breadcrumbs and toughens the protein in the chicken, resulting in dense, rubbery meatballs. Gentle hands make tender meatballs!
2. Uniform Meatball Size is Key: Use a cookie scoop or be mindful when rolling to ensure your meatballs are all roughly the same size. This promotes even cooking, so you don’t end up with some that are overcooked and others undercooked.
3. Consider the Chicken Grind: While lean ground chicken breast works well and is healthier, using ground chicken thigh (or a blend) will yield even juicier and more flavorful meatballs due to the higher fat content. If using very lean chicken, the Panko and egg are especially important for moisture.
4. Adjust Spice Level Wisely: The Frank’s RedHot Original sauce has a moderate heat.
   • For Milder Meatballs: Reduce the amount of Frank’s RedHot slightly and perhaps add an extra tablespoon or two of butter to the sauce. You could also use a milder hot sauce brand.
   • For Spicier Meatballs: Add more Frank’s RedHot, or incorporate a pinch of cayenne pepper into the meatball mixture itself or into the sauce. A dash of a hotter hot sauce (like one with habanero) can also be added to the main Buffalo sauce, but do so sparingly and taste as you go.
5. Make-Ahead & Freezing Prowess:
   • Make-Ahead: You can form the meatballs a day in advance, cover them, and store them in the refrigerator until you’re ready to cook. You can also cook them completely and store them in the sauce in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
   • Freezing Cooked Meatballs: Allow the cooked meatballs and sauce to cool completely. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat.
   • Freezing Uncooked Meatballs: Place the formed, uncooked meatballs on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag. You can cook them from frozen in the Instant Pot, adding an extra 2-3 minutes to the pressure cooking time.

Frequently Asked Questions (FAQ) About Instant Pot Buffalo Chicken Meatballs

Here are answers to some common questions you might have:

Q1: Can I use ground turkey instead of ground chicken?

• A: Absolutely! Ground turkey is an excellent substitute. Use a similar fat percentage if possible (e.g., 93/7 ground turkey). Ground turkey can sometimes be a bit drier than chicken, so ensure you don’t overmix, and the browning step might be even more beneficial for flavor. The cooking time in the Instant Pot should remain the same.

Q2: How can I make these meatballs low-carb or keto-friendly?

• A: It’s very easy!
  • For the meatballs: Replace the Panko breadcrumbs with 1/4 cup of almond flour or 1/2 cup of finely crushed pork rinds (unflavored or plain). Ensure your onion and garlic powders don’t contain added sugars or starches.
  • For the sauce: Frank’s RedHot Original is generally low in carbs. Ensure your Worcestershire sauce is a brand without high fructose corn syrup or added sugars. Use arrowroot powder instead of cornstarch for thickening, as it’s more keto-friendly (use the same amount).
  • Always check the labels of your specific ingredients.

Q3: I keep getting the “BURN” notice on my Instant Pot. What am I doing wrong?

• A: The dreaded “BURN” notice usually happens for a few reasons:
  • Not enough thin liquid: Ensure you have at least the 1/2 cup of chicken broth or water specified. Thick sauces (like the hot sauce on its own before adding broth) can sometimes scorch.
  • Not deglazing properly: This is the most common culprit. After sautéing, there will be browned bits stuck to the bottom. You must scrape all of these up with the broth/water. Any bits left can overheat and trigger the sensor.
  • Sauce too thick initially: Do not add the cornstarch slurry before pressure cooking. It’s added at the end to thicken the sauce.
  • Layering: Sometimes, pouring a very thick sauce directly onto the bottom without enough thin liquid underneath can be an issue. By deglazing with broth first and then adding the meatballs and pouring the sauce over, you create a better environment.

Q4: Can I bake these Buffalo chicken meatballs in the oven instead?

• A: Yes, you can! To bake them:
  1. Preheat your oven to 400°F (200°C).
  2. Prepare the meatballs as directed.
  3. Place them in a single layer on a baking sheet lined with parchment paper or lightly greased.
  4. Bake for 15-20 minutes, or until cooked through and lightly browned.
  5. While the meatballs are baking, prepare the Buffalo sauce on the stovetop by simmering the Frank’s RedHot, butter, Worcestershire sauce, and garlic powder. Thicken with the cornstarch slurry if desired.
  6. Toss the baked meatballs in the sauce.
  • Note: Oven-baked meatballs will have a slightly different texture (crispier exterior) than Instant Pot ones (which are very tender and moist).

Q5: How do I store and reheat leftover Buffalo chicken meatballs?

• A: Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating in the Microwave: Place meatballs and sauce in a microwave-safe dish, cover loosely, and heat in 30-60 second intervals until warmed through.
  • Reheating on the Stovetop: Place meatballs and sauce in a saucepan over medium-low heat. Cover and heat gently, stirring occasionally, until warmed through. You might need to add a splash of water or chicken broth if the sauce has thickened too much upon refrigeration.

There you have it – everything you need to create absolutely irresistible Instant Pot Buffalo Chicken Meatballs. This recipe is a true game-changer, delivering maximum flavor with minimal fuss. Whether you’re a seasoned Instant Pot user or just starting your pressure-cooking journey, these meatballs are a fantastic way to enjoy a beloved flavor profile in a new and exciting way. I have no doubt they’ll become a regular in your meal rotation, just as they have in mine. So, gather your ingredients, fire up that Instant Pot, and prepare for a taste sensation that will have everyone asking for the recipe! Happy cooking!

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