Instant Pot Meatball Sub
Quick and easy instant pot meatball sub recipe, homemade with simple ingredients. Full of frozen meatballs, onions, green peppers, mushrooms.
- 2.5 cups Water Divided
- 28 oz. Frozen beef meatballs
- 2 Green peppers Large, Sliced
- 1 Onion Large, Sliced
- 2 cups Baby bella mushrooms Cleaned, Sliced
- 2 packets Brown gravy mix 1 oz. packet each, Low sodium
Place a steamer basket in the instant pot.
Pour 1 cup water.
Add frozen meatballs, green peppers, onions, mushrooms in the steamer basket.
Put the lid on and turn the valve to “Sealing.”
Select “Manual” mode and set the timer for 5 minutes.
When the cook time is over, do a quick pressure release.
Remove the meatballs and vegetables into a separate bowl.
Remove the steamer basket and discard the liquid.
Turn on the"Sauté" mode.
Pour remaining water (1.5 cups) in the pressure cooker.
Add gravy mix and whisk until mixture is smooth.
Return the meatballs and veggies back into the instant pot.
Mix until combined.
Continue cooking uncovered (while gently mixing often) until gravy thickens to your desired consistency.
Turn off the pressure cooker.
Serve the meatballs and veggies in toasted buttered hoagie rolls with a sprinkle of parmesan cheese. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Calories: 369kcal | Carbohydrates: 5g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 84mg | Potassium: 583mg | Fiber: 1g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 1mg