Instant Pot Meatball Sliders
12 sliders
Enjoy easy and delicious Instant Pot Meatball Sliders, made with savory frozen meatballs, rich marinara sauce, and gooey mozzarella cheese, all tucked into soft slider buns with a garlic-parmesan topping. Perfect for quick family dinners or as a crowd-pleasing appetizer, these sliders bring big flavor with minimal effort.
Equipment
Ingredients
- 16 ounces frozen mini meatballs homestyle recommended
- 2 cups marinara sauce
- ½ cup water
- 1 cup shredded mozzarella cheese
- 12 slider rolls Sweet Hawaiian rolls preferred
- 2 tablespoons butter melted
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon fresh chopped parsley
Instructions
- Combine frozen meatballs, marinara sauce, and water in the Instant Pot. Secure the lid and set the valve to the “sealing” position.
- Select 'Pressure Cook' on 'Normal' and 'High Pressure' settings. Set the timer for 4 minutes.
- After cooking, perform a quick release of pressure by turning the valve to “venting.”
- Once depressurized, open the lid and stir in the shredded mozzarella until it melts into the sauce.
- Place 1-2 meatballs with sauce on each slider roll. Add additional mozzarella if desired.
- Mix melted butter, Parmesan, garlic powder, and parsley in a bowl. Brush this mixture over the slider rolls.
- Serve the sliders immediately for the best taste.
Notes
- Toast buns at 400°F (200°C) for 5-7 minutes before assembling if making ahead, to avoid sogginess.
- Keep meatballs warm using the “Keep Warm” function on the Instant Pot for up to 1 hour.
- Any small-sized bun can be substituted for Sweet Hawaiian rolls.
Best enjoyed fresh; leftovers may result in soggy buns.
Nutrition
Serving: 1slider | Calories: 246kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 302mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg