Ginger Sweet Chili Meatballs with Stir-Fry Veggies: A Pressure Cooker Dinner You Gotta Try
This better-than-takeout stir-fry features tender meatballs glazed in sweet chili ginger sauce with crisp-tender veggies – all tossed together in under 20 minutes for the ultimate pressure cooker dinner!
Equipment
- 1 Pressure cooker or large skillet
Ingredients
Main ingredients
- 1 tablespoon Avocado oil
- 1 Red bell pepper 1-inch dice
- 1 Sweet onion 1-inch dice
- 8 oz Snap peas sliced in half
- 24 Fully cooked meatballs
- 2 tablespoons Fresh ginger grated
- 1 cup Sweet chili sauce
- 2 tablespoons Coconut aminos or low sodium soy sauce
- 2 tablespoons Seasoned rice vinegar
- ¼ teaspoon Black pepper
- Green onions, jasmine rice, sesame seeds for serving
Instructions
Instructions
- Heat avocado oil in a pressure cooker or skillet over medium-high heat.
- Add diced red bell pepper and sweet onion. Sauté for 3-4 minutes until slightly softened.
- Add snap peas and stir for 2-3 minutes.
- Stir in grated ginger and cook for about 1 minute until fragrant.
- Add in the fully cooked meatballs and stir with veggies and ginger.
- In a small bowl, whisk together sweet chili sauce, coconut aminos, rice vinegar, and black pepper. Pour over meatballs and veggies.
- Reduce heat to medium and simmer for 8-10 minutes until sauce thickens.
- Serve hot over jasmine rice or noodles.
- Garnish with green onions and sesame seeds.
Notes
Make ahead by using pre-cooked meatballs and pre-chopped veggies. Keep leftover stir-fry refrigerated up to 4 days or freeze for later.