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AIP Instant Pot Meatball

  • Author: Cristina Curp


smoked parsley!



  • 2lbs grass fed ground beef
  • 2 teaspoons garlic powder
  • 1 tablespoon gelatin, I use Vital Proteins
  • 1/3 cup minced parsley
  • 1 1/2 teaspoon fine salt
  • 1 tsp liquid smoke
  • 1 tsp Italian herb blend
  • 1 tbsp lard or coconut oil
  • 1 onion, minced
  • 2 garlic cloves. minced
  • 2 cups chopped greens (ung choy, collard greens, kale)
  • 2/3 cup bone broth
  • 1/2 lemon


  1. Open your pressure cooker and heat on Saute function.
  2. Add in the fat, the onions, and the garlic. Saute for a few minutes, stirring occasionally.
  3. In the meantime, mix the ground beef with salt, gelatin, garlic powder, liquid smoke, Italian herbs, and the parsley.
  4. Shape 2 inch meatballs.
  5. Move the onions to one side of the pressure cooker and add in the meatballs. Brown on all sides, use tongs to carefully turn them.
  6. Add in the greens, the bone broth and the lemon.
  7. Cancel the saute function, close the lid and set to pressure cook.
  8. Set on high for 10 minutes.
  9. Release the pressure manually. Open the lid and remove the meatballs.
  10. The flavorful, soupy broth and greens will be left behind, you have two options, spoon it out and serve it with your meatballs as it, OR reduce it to a thicker sauce before serving. Up to you, both are great! These meatballs are bursting with flavor!

Keywords: aip instant pot meatballs