Meatball Sliders
These little beef-and-pork meatballs cook in just 5 minutes in the Instant Pot. They’re smothered in mozzarella at the end of cooking and left to stand for just a minute for maximum stretchy cheese goodness. The meatballs can be made and held on the “Keep Warm” function for hours, so they’re an ideal treat for game days.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1slice white sandwich breadcrusts removed
  • 3tablespoons plain yogurtor half-and-half
  • 8ounces ground beef chuck
  • 4ounces ground pork
  • 1 egg yolk
  • 1small shallotfinely chopped (about 2 tablespoons)
  • 1teaspoon dried oregano
  • 1teaspoon fennel seeds
  • 1teaspoon garlicgranulated
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 3cups marinara saucehomemade or jarred
  • 1/2cup beef brothhomemade or low-sodium store-bought
  • 1cup mozzarella cheeseshredded, part-skim
  • 1cup fresh basil leaves
  • 12 slider bunstoasted
  1. Tear the bread into small pieces and combine in a large bowl with the yogurt. Mash the mixture with a fork until smooth. Add the beef, pork, egg yolk, shallot, oregano, fennel, granulated garlic, salt, and pepper and blend thoroughly with your hands or a wooden spoon. Form the mixture into 12 meatballs, about 2 tablespoons each, rolling them between your palms to compact them slightly.
  2. Pour the marinara sauce and beef broth into the pot, add the meatballs, and lock on the lid. Select the Pressure Cook function and adjust to Highpressure for 5 minutes. When the cooking time is done, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
  3. Sprinkle the cheese over the top of the meatballs and cover with a metal or glass lid for 5 minutes to allow the cheese to melt.
  4. Stack the basil leaves, roll them up tightly like a sleeping bag, and slice them thinly crosswise to create thin ribbons.
  5. Serve the meatballs and sauce on the buns, sprinkling with the basil before adding the top half. Pour the sauce into ramekins and serve it on the side for dipping.
Recipe Notes

The meatballs and sauce can be stored in an airtight container for up to 5 days. Reheat gently before serving.

The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.