Ingredients
For The Meatballs:
- 1 pound lean ground chicken
- 1 large egg
- 2 tablespoons fresh basil minced
- 6-7 teaspoons coconut flour
- 1 1/4 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- Pinch of pepper
- 1 tablespoon avocado oil
For The Veggies:
- 1/2 tablespoon avocado oil
- 1 large red pepper sliced
- 1 bunch asparagus chopped
- 2 cups snow peas
- 1 cup reduced-sodium chicken broth
- 1 cup cherry tomatoes halved
For Serving:
- Zucchini noodles or cauliflower rice
- Fresh basil sliced (for garnish)
Instructions
- In a large bowl, combine all the meatball ingredients (except the oil) until well mixed. Form into 16 large meatballs and set aside.
- Turn your Instant Pot to the "sauté" setting and add 1/2 tablespoon of the avocado oil. Once the oil is heated, add in the sliced pepper, asparagus, and snow peas. Stir frequently, until the veggies just begin to color, about 3 minutes. They cook a lot under pressure, so don't overcook them here!
- Remove the veggies from the Instant Pot and add in 2 teaspoons of the remaining avocado oil. Add half of the meatballs into the pot. Distribute them along the outer edge where the oil pools. Cook until golden brown, flipping once, or about 2 minutes per side—I use a fork for this. Transfer to a plate and add the remaining 1 teaspoon of oil. Repeat these steps with the remaining meatballs.
- Once cooked, return the rest of the meatballs to the pot. Next, pour the veggies over the meatballs, and then add the chicken broth.
- Cover the Instant Pot, making sure the lid is locked and the vent is set to "sealed." Turn the Instant Pot to manual mode and cook at high pressure for 10 minutes. Once cooked, allow the Instant Pot to steam release naturally, opening the lid only when the little button drops down.
- Once cooked, stir in the halved cherry tomatoes.
- Serve over cauliflower rice or zucchini noodles, garnish with basil, and enjoy!