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+ servings

Instant Pot Meatballs And Gravy || Plant-Based Option Inside

Course Dinner, Main Course
Cuisine Italian
Keyword Gravy, Instant Pot, Mashed Potatoes, Meatballs, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 393kcal


  • 2 tablespoons olive oil (you can also use avocado oil)
  • 1 pound pre-made meatballs, about 12-15 I used Italian style, I used a plant-based meatballs from Pure Farmland.  You can also use frozen, if needed.)
  • 1/2 cup chopped onions
  • 1 tablespoon minced garlic
  • 1 cup beef stock
  • Pinch of salt
  • 1/4 cup dry red wine (optional)
  • 1 teaspoon garlic pepper (you can also just use regular pepper)
  • Cornstarch slurry (use if you would like your gravy thicker) To make a cornstarch slurry, combining 2 tablespoons of cornstarch and 1/2 cup of water and mix well. Add this to the gravy to help thicken it.
  • Chopped parsley for garnish



  • Turn your Instant Pot on and select the ‘Saute’ function on high.
  • When the Instant Pot is hot, add in olive oil and meatballs. Cook meatballs until all sides are slightly browned, about 10 minutes.  They do not need to be cooked all the way as they will continue to cook during the pressure cooking phase.  NOTE: be sure to move the meatballs regularly to ensure they do not stick to the bottom of your Instant Pot.  Doing so will ensure you do not receive the ‘Burn’ notification.  
  • Once the meatballs are evenly browned, remove the meatballs and set aside for now.
  • While still on the ‘Saute’ function, add in butter and onions and saute until onions are slightly browned and caramelized.  Add minced garlic and continue to saute for an additional minute or two.
  • Add in beef stock and scrape the bottom of the pot gently to deglaze.
  • Add in salt, garlic pepper and red wine (optional) and stir contents.
  • Select the ‘Cancel’ function to reset the cooking function.
  • Add meatballs back into your Instant Pot and select the ‘Pressure Cook’ or ‘Manual’function on high.
  • Secure the Instant Pot lid and pressure cook for 10 minutes.
  • Once the timer beeps, allow the pressure to naturally release for 5 minutes then quick release all remaining pressure.
  • Carefully remove the meatballs from the Instant Pot once again and set aside until gravy is thickened.
  • While on ‘warming’, add cornstarch slurry to the Instant Pot and stir until contents are well combined.  
  • Taste and add any additional seasoning needed.
  • Once gravy has thickened to your liking, add the meatballs back into the Instant Pot and stir until meatballs are covered in gravy.
  • Serve over mashed cauliflower or mashed potatoes.
  • Enjoy!


  • In a large pan on the stove top over medium heat, add olive and meatballs and brown evenly on each side.  
  • Once meatballs are browned evenly, remove from the stove top and set aside for the moment. 
  • In the same large pan, begin to melt butter.  
  • Once the butter it hot, add onions, salt, garlic pepper and stir until onions are slightly browned and caramelized, about 5 minutes.  
  • Stir in red wine (optional) and continue to cook for an additional 1-2 minutes.  
  • Slowly whisk in beef stock until gravy starts to thicken, about 5 minutes.  
  • Remove the pan for the heat for a moment and whisk in cornstarch slurry and stir until all contents are mixed well and gravy continue to thicken to your liking.  
  • Add meatballs into the large pan and mix well until meatballs are well covered.  
  • Serve over cauliflower mash and enjoy!  




  • As you’ll note in the ingredients below, I added a little bit of red wine to this gravy recipe.  By no means do you have to do the same.  The red wine will cook off during the cooking process.  But, the recipe is just as yummy without it.
  • This recipe will make a good amount of gravy.  My family loves a good hearty dish of gravy over cauliflower mashed potatoes so feel free to lessen the ingredients below, if needed.
  • The gravy and cauliflower or mashed potatoes can be stored for several days as leftovers.  If you find that the gravy has gelled at all, simply heat over the stove on a slow simmer while stirring regularly.  If needed, you can also add additional beef broth to make the gravy less thick.
  • If you choose to use frozen meatballs, note it may take the Instant Pot a tad more time to come to pressure compared with thawed meatballs.


Calories: 393kcal | Carbohydrates: 4g | Protein: 21g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 184mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg