Pressure Cooker Chicken Parmesan Meatballs

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 Garlic clove
  • 2 tbsp Onion
  • 1 tbsp Parsley

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 14-ounce can Chicken broth

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/4 tsp Pepper
  • 2 tsp Ranch dressing seasoning mix
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1/3 cup Breadcrumbs, seasoned

• Dairy

  • 2 oz Cream cheese
  • 1/2 cup Parmesan cheese
  • 1/3 cup Sour cream

• Liquids

  • 3 tbsp Water

Found on pressurecookingtoday.com

Directions

• In mixing bowl mix ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, parsley, salt & pepper, and egg . Form into golf ball size meatballs. Refrigerate for 30 minutes. Add the chicken broth and ranch dressing seasoning mix to the pressure cooking pot and stir to combine. Spray a trivet or steamer rack with non-stick cooking spray. Place the trivet into the pressure cooking pot and place meatballs on the trivet. Lock the lid in place. Cook on high pressure for 5 minutes. When timer beeps, do a natural release for 5 minutes, then use a quick pressure release to release the remaining pressure. Heat a large skillet on high heat. Add vegetable oil and quickly brown meatballs one two sides. Select saute on the pressure cooker and bring the chicken broth to a gentle boil. Whisk in cream cheese. In a small bowl, dissolve cornstarch in water and add to the pot. Simmer until sauce thickens. Stir in lemon juice and sour cream. Remove the pressure cooking pot from the pressure cooker and add the meatballs to the sauce and stir to combine. Let rest 5 minutes before serving. Serve over white rice or noodles. Garnish with additional parsley if desired.