- 2 lbs potatoes peeled and cut into 1/2″ – 3/4″ cubes
- 1 cup low sodium chicken broth
- 1 teaspoon parsley
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup ketchup
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 1 pinch red chili flakes optional
- 1 lb beef meatballs cooked and frozen
- 1/4 cup 1% milk
- 2 tablespoons butter
Place potatoes in the bottom of the Instant Pot.
Add chicken broth, parsley, salt and pepper and stir until combined.
Place meatballs into a 7″ pressure cooker safe round dish (I use a cake pan, see notes above), lining with foil if necessary to prevent leaks.
In a medium bowl, whisk together ketchup, honey, soy sauce, garlic and red chili flakes if using. Pour over meatballs in dish and place directly on top of potatoes (you can use a trivet or rack if you prefer and if it fits with the lid!)
Put the lid on, turn the valve to sealing and select Manual or Pressure Cook. Set the cook time for 8 minutes. It will take about 10 minutes to build pressure and begin counting down.
When the cook time is over, let the pressure release naturally for 5-10 minutes, then open the valve to release remaining pressure.
Remove pan with meatballs. Add butter and milk to potatoes and mashed until smooth.
Serve mashed potatoes with meatballs and sauce.