Go Back
Mississippi Meatballs Instant Pot

Mississippi Meatballs Instant Pot

These Mississippi meatballs Instant Pot are tender, savory, and coated in a rich au jus gravy with ranch seasoning, butter, and tangy pepperoncini. Frozen meatballs go straight into the pressure cooker, so there is no thawing or browning required. Serve them over mashed potatoes for dinner or with toothpicks as an easy appetizer.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Pressure Build & Release 25 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 24 –26 oz frozen fully cooked meatballs
  • 1 cup beef broth
  • 1 packet au jus gravy mix
  • 1 packet ranch seasoning mix
  • ½ cup unsalted butter cut into pieces
  • 6 –10 pepperoncini peppers
  • ¼ cup pepperoncini juice

Equipment

  • 6-quart or larger Instant Pot
  • Measuring cup
  • Measuring spoons
  • Wooden or silicone spoon
  • Serving bowl or platter
  • Tongs or serving spoon
  • Small bowl, if thickening the gravy

Method
 

  1. Add the meatballs: Place the frozen meatballs in the Instant Pot and spread them into an even layer.
  2. Pour in the broth: Add the beef broth around the meatballs so the liquid can move through the pot.
  3. Add the seasoning: Sprinkle the au jus gravy mix and ranch seasoning evenly over the meatballs.
  4. Add butter: Scatter the butter pieces over the top so they melt into the sauce during cooking.
  5. Add pepperoncini: Add the pepperoncini peppers and pour in the pepperoncini juice.
  6. Pressure cook: Secure the lid, set the valve to Sealing, and pressure cook according to your Instant Pot and meatball package directions.
  7. Release the pressure: When cooking is complete, release the pressure according to your appliance instructions and carefully open the lid.
  8. Stir the gravy: Gently toss the meatballs through the sauce so every piece is coated.
  9. Thicken if needed: If the gravy is thinner than you prefer, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the sauce, and use Sauté briefly until thickened.
  10. Serve: Spoon the meatballs and gravy over mashed potatoes, rice, or noodles, or serve them with toothpicks as an appetizer.

Notes

Use fully cooked frozen meatballs: They make this recipe especially quick because you can cook them straight from frozen.
Do not add extra salt at first: Ranch seasoning and au jus mix are already well seasoned, so taste the finished gravy before adding more.
Keep the pepperoncini juice: It adds the tangy flavor that balances the buttery gravy.
Do not over-stir: Gently mix the meatballs after cooking so softer meatballs do not break apart.
For thicker gravy: Use a small cornstarch slurry rather than adding a large amount of extra seasoning.
For dinner: Serve with mashed potatoes, rice, egg noodles, or a simple green vegetable.
For parties: Use smaller meatballs and serve them warm with toothpicks.

Storage

Refrigerate: Store leftover meatballs and gravy in a covered container in the refrigerator.
Reheat: Warm gently with some of the gravy; add a small splash of broth if the sauce has thickened too much.

Recipe Variations

Less tangy: Reduce the amount of pepperoncini juice while keeping a few peppers.
More pepper flavor: Add extra pepperoncini at the end for a sharper bite.
Homemade meatballs: Replace frozen fully cooked meatballs with homemade meatballs, but verify that raw meat reaches a safe internal temperature.
Appetizer version: Use small meatballs and serve them individually with toothpicks.
Summary: These Mississippi meatballs Instant Pot combine frozen meatballs with ranch seasoning, au jus gravy mix, butter, beef broth, and pepperoncini for an easy, savory dinner or appetizer. Everything cooks together in the pressure cooker, giving the meatballs a rich, tangy gravy with very little prep.