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close-up of instant pot beef enchilada meatballs in a red enchilada sauce topped with chopped cilantro

Paleo & Keto Instant Pot Beef Enchilada Meatballs

CourseMain Course, Main Dish
CuisineMexican, Tex-Mex
Prep Time 15 minutes
Cook Time 12 minutes
Servings 8 servings
Calories 256 kcal
Author Lindsey Dietz

Ingredients

Instant Pot Beef Enchilada Meatballs

Instant Pot Paleo & Keto Enchilada Sauce

Instructions

Instant Pot Beef Enchilada Meatballs

  1. Combine the ground meat and spices together in a bowl and mix well.

  2. Use a 1-tablespoon cookie dough scoop to form meatballs.

  3. Place meatballs in the stainless steel insert of the Instant Pot and add 1 cup water or bone broth.

  4. Place the lid on the Instant Pot, checking that the seal is in place and the vent is closed. Press the "Manual" or "Pressure Cook" button and adjust the time to 12 minutes on high pressure.

  5. When it beeps, immediately release pressure. Use a slotted spoon to transfer the cooked meatballs to a separate bowl. Leave the cooking liquid in the pot. Make the enchilada sauce.

Paleo & Keto Enchilada Sauce

  1. Press the "Saute" button and bring the cooking liquid from the meatballs to a simmer.

  2. Whisk in the spices and tomato paste, stirring until combined.

  3. Whisk in the water + arrowroot slurry. Continue whisking until the sauce thickens.

  4. Finally, return the cooked meatballs to the Instant Pot and gently stir to coat in the enchilada sauce.

Nutrition Facts
Paleo & Keto Instant Pot Beef Enchilada Meatballs
Amount Per Serving (1 serving)
Calories 256Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 75mg25%
Potassium 108mg3%
Carbohydrates 3.8g1%
Fiber 0.5g2%
Sugar 1.3g1%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.