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Pressure Cooker Jumbo Chicken Basil Meatballs - so moist, juicy, and combined with the yummiest mix of pancetta, tomatoes, and fresh parmesan!

Pressure Cooker Jumbo Chicken Basil Meatballs

  • Author: Kitschen Cat
  • Total Time: 30 mins
  • Yield: 4




  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 3 cloves garlic, minced
  • 1 egg
  • 2 tablespoons olive oil (affiliate)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon black paper
  • 2 teaspoons salt
  • 1/4 cup minced fresh basil

Pancetta mixture

  • 4 ounces diced pancetta
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 cup halved cherry tomatoes


  1. Mix all ingredients together in a large bowl, then form into 2 inch meatballs using your hands.
  2. Place meatballs in the freezer for 15-20 minutes if mixture is too sticky to hold it’s shape.
  3. Heat 1 tablespoon of olive oil in the pressure cooker on the browning or sauté setting and cook meatballs for 1 minute on 2 of the sides until you have a nice brown crust.
  4. Place meatballs on top of trivet inside pressure cooker, then add 1 cup of water to bottom of pot.
  5. Lock lid and set to high pressure for 5 minutes. When time is up, let pressure naturally release for 10 minutes then release any remaining pressure using a quick release.
  6. While meatballs are cooking, sauté pancetta in large skillet until it starts to crisp.
  7. Add onions and cook for another 5-6 minutes.
  8. Add garlic, thyme, rosemary, pepper, and cherry tomatoes and sauté for 2-3 minutes.
  9. Add cooked meatballs to pancetta mixture, stir to coat, then serve warm!
  • Prep Time: 10 mins
  • Cook Time: 20 mins