Instant Pot Chinese Pork Meatballs
Ground pork meatballs seasoned with ginger, garlic, scallion, and soy sauce, steamed under pressure in an Instant Pot. This rendition of Lion's Head meatballs uses a pressure cooker for tender results in under 30 minutes total. Serve hot with sliced scallions and sesame seeds.
Ingredients
- 1 pound ground pork
- 1 scallion, minced
- 2 large garlic cloves, minced
- ¼ inch ginger piece, peeled and minced
- 2 tablespoons bread crumbs, preferably Panko
- 2 tablespoons corn starch
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry, mirin, or sake
- 1 teaspoon toasted sesame oil
- 1 large egg
- 1 cup water, or low sodium chicken broth
- scallions, thin-sliced, for garnish(optional)
- sesame seeds, for garnish(optional)
Instructions
- 1
Combine ground pork, minced scallion, minced garlic, minced ginger, bread crumbs, corn starch, sugar, and salt in a large bowl.
- 2
Drizzle soy sauce, Shaoxing wine, and sesame oil over the mixture.
- 3
Work all ingredients into the pork until evenly mixed.
- 4
Add egg and work it into the pork.
- 5
Form mixture into 12 golf-ball sized meatballs, each about 2 inches in diameter.
- 6
Place meatballs in a single layer on the bottom of an Instant Pot or pressure cooker.
- 7
Pour water over the meatballs.
- 8
Lock the lid and pressure cook at high pressure for 10 minutes using Manual or Pressure Cook mode, or 8 minutes if using a stovetop pressure cooker.
- 9
Allow pressure to come down naturally for about 15 minutes, or for 10 minutes then quick release any remaining pressure if in a hurry.
- 10
Scoop meatballs out with a slotted spoon.
- 11
Sprinkle with sliced scallions and sesame seeds and serve.
Tips
Do not overmix the pork or the meatballs will become dense and tough.
Wet your hands lightly when forming meatballs to prevent sticking.
For even cooking, ensure meatballs are arranged in a single layer.
Using low sodium chicken broth instead of water adds depth of flavor.
Good to Know
Refrigerate cooked meatballs in an airtight container for up to 4 days. Freeze for up to 3 months.
Prepare meatball mixture up to 8 hours ahead and refrigerate. Form meatballs and cook just before serving, or cook entirely and reheat gently.
Serve hot as a main course with steamed rice, or as an appetizer with dipping sauce.
Common Mistakes
Do not skip the natural pressure release or meatballs may be tough.
Do not overfill the pot or pressure cooker will not function properly.
Do not skip working the egg into the mixture or meatballs may fall apart during cooking.