Instant Pot Meatballs with Gravy

I created this recipe on one of those nights when the clock said dinnertime and my brain said nothing. I had frozen meatballs in the freezer and knew I could do better than just heating them up.

The secret is in how you build the gravy. Garlic herb butter as your base, a good jar of brown gravy, and sliced pepperoncinis with a splash of the brine create layers of flavor that make this taste like something you actually planned. That little bit of tang and kick from the pepperoncinis is what sets this apart from every other meatball recipe you’ve tried.

Meatballs and Gravy Recipe Ingredients

• Garlic herb butter: This is the flavor foundation of the whole dish. Kerrygold and Land O’Lakes both make a garlic herb butter that works beautifully here. Check the specialty butter section if you don’t see it right away.
• Sweet onion: Sliced thin so it softens quickly during the saute step and melts into the gravy as it cooks.
• Garlic: Two fresh cloves give you a clean, savory base. Don’t skip the full minute of saute time so the garlic has a chance to bloom before the broth goes in.
• Beef broth: This goes in before the meatballs and is what keeps the bottom of the pot from scorching. Don’t rush past the deglazing step here.
• Frozen meatballs: Use home-style beef meatballs, not Italian style. Italian meatballs are seasoned for tomato sauce and will fight the brown gravy flavor profile.
• Jarred brown gravy: One 18-ounce jar is all you need. This is your sauce base, so use one you actually like the taste of on its own.
• Pepperoncinis with juice: Sliced pepperoncinis and a splash of the brine are what make this gravy taste like more than the sum of its parts. The tang and mild heat round everything out in a way that’s hard to put your finger on but impossible to leave out.

How to Make Meatballs and Gravy

Step 1 | Build Your Base

Set your Instant Pot to saute. Add the garlic herb butter and let it melt, then add the sliced onions. Sauté for 3 to 5 minutes until the onions begin to soften.

Add the minced garlic and saute for one more minute. You want the garlic to be fragrant but not browned.

Step 2 | Deglaze the Pot

Pour in the beef broth and use a wooden spoon to scrape up any bits stuck to the bottom of the pot.

This step is not optional. Any stuck bits left on the bottom will trigger the burn notice once the lid goes on. Scrape thoroughly, then stir in the salt and pepper.

Step 3 | Add the Meatballs and Gravy

Pour in the frozen meatballs, then pour the jar of brown gravy over them to cover. Add the sliced pepperoncinis and a splash of the brine.

Do not stir once the meatballs are in. The broth on the bottom is what protects the pot from burning, and stirring disrupts that layer.

Step 4 | Pressure Cook

Place the lid on the Instant Pot and lock it into position. Make sure the vent is set to sealing. Set to manual high pressure for 6 minutes. The pot will take a few minutes to come to pressure before the timer starts.

Step 5 | Release and Serve

When the cooking time is up, carefully do a quick release by opening the valve to release the steam. Remove the lid, give everything a good stir, and serve hot over mashed potatoes, egg noodles, or rice.

Variations & Substitutions

• No garlic herb butter on hand? Regular butter works, but add a pinch of garlic powder and your favorite dried herbs, like Italian seasoning, thyme, or parsley, during the saute step to make up for the missing flavor. A good garlic herb butter makes a real difference here, so it’s worth keeping on hand.
• Prefer less tang: If pepperoncinis aren’t your thing, leave them out and add a small splash of Worcestershire sauce instead for a little depth without the kick.
• Want more heat: Add a few extra pepperoncinis or a pinch of red pepper flakes with the gravy.
• Dry gravy packet swap: Mix 2 packets of brown gravy mix with 2 cups of water, whisk well, and use that in place of the jarred gravy. Pour it over the meatballs the same way.

Gluten-free: Use gluten-free frozen meatballs, which you can find in the freezer section at most grocery stores. For the gravy, McCormick Simply Gravy is a good gluten-free option, or use your favorite homemade gluten-free brown gravy recipe. Always check all labels carefully if you are cooking for someone with celiac disease.

Shortcuts & Time Savers

Keep the freezer stocked: A bag of frozen home-style meatballs and a jar of brown gravy in the pantry means this dinner is always 30 minutes away, no planning required.

Storing Meatballs and Gravy

Storage: Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, and stir in a splash of broth or water to loosen the gravy back up to that perfect, spoonable consistency.

Make Ahead: This recipe comes together so quickly that make-ahead isn’t really necessary, but you can make it a day in advance and reheat it the same way.

Freezing: These freeze really well. Let everything cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.