Dinner

Instant Pot Pepper Beef Meatballs Recipe

ByJack Voss October 27, 2025October 27, 2025

Introduction

This Instant Pot Pepper Beef Meatballs recipe is a quick and flavorful meal perfect for busy weeknights. Tender frozen meatballs are cooked to perfection and coated in a savory, slightly sweet sauce with crisp bell peppers. It’s an easy dish that comes together in minutes and pairs wonderfully with rice.

A white plate with a black grid pattern holds a dish of glossy, dark brown meatballs coated in a thick sauce, mixed with bright green bell pepper pieces that are cut into medium-sized chunks. The meatballs and peppers are sprinkled with small white sesame seeds, adding texture. The sauce looks sticky and slightly shiny, pooling a little around the food, and the plate sits on a white marbled surface with a pair of wooden chopsticks resting on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag of frozen meatballs
2 bell peppers, chopped (colors of your choice)
2 teaspoons sesame seeds
1 cup water
5 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon minced garlic
1 teaspoon fresh ginger
2 tablespoons hoisin sauce
1 teaspoon pepper

Instructions

Step 1: Pour 1 cup of water into the Instant Pot and place the basket trivet inside. Add the frozen meatballs to the basket. Set the Instant Pot to high pressure for 8 minutes. If your meatballs are less frozen, reduce the time accordingly. Once finished, release the pressure and remove the meatballs to a bowl.
Step 2: Drain the liquid from the Instant Pot insert and place it back into the cooker. In a separate measuring cup, combine garlic, ginger, brown sugar, soy sauce, and hoisin sauce. Stir well. (If substituting brown sugar with honey, add 1 tablespoon of cornstarch to thicken the sauce.)
Step 3: Turn the Instant Pot to sauté mode. Add the meatballs and chopped peppers back into the pot. Pour the sauce mixture over them and stir to combine. Cook until the sauce thickens slightly.
Step 4: Once the sauce has thickened, turn off the heat. Transfer the meatballs and peppers to a serving bowl. Sprinkle with sesame seeds and black cracked pepper. Serve hot with rice.

Tips & Variations

For a gluten-free option, use tamari instead of soy sauce.
Swap brown sugar for honey with cornstarch to maintain the sauce’s thickness.
Add a pinch of red pepper flakes if you like a bit of heat.
Use a mix of colorful bell peppers for a vibrant presentation.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If the sauce has thickened too much after storing, add a splash of water while reheating to loosen it.

How to Serve

A white plate with a black grid pattern holds a dish of glossy brown meatballs coated in sauce, mixed with bright green bell pepper pieces. The meatballs are round and shiny, sprinkled evenly with white sesame seeds. The green peppers are cut into thick, curved chunks and are glistening with sauce. The dish is placed on a dark surface, and a pair of wooden chopsticks rests next to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, you can use fresh meatballs. Reduce the cooking time accordingly, as fresh meatballs will cook faster than frozen ones. Keep an eye on the pressure cooking time to avoid overcooking.

What can I serve with these meatballs?

These pepper beef meatballs are delicious served over steamed rice, quinoa, or noodles. You can also serve them alongside sautéed vegetables or a fresh salad for a balanced meal.