Instant Pot Pierogies and Meatballs Recipe

What’s Up, Hungry People

Some nights, cooking is the LAST thing I want to do. But I’m also broke AF – so ordering out is usually not in the cards for the average weeknight. Fortunately, the Instant Pot can be used to transform boring ol’ frozen foods into something spectacular!

Tonight, I used my Instant Pot to make insanely easy pierogies and meatballs. If you wanna make your meatballs from scratch, go ahead. I have plenty of meatball recipes you can try to get started.

When I play my favorite game of “What’s In My Fridge Door,” I like to get creative with the ingredients I pull out of my fridge and pantry. For this recipe, I utilized a can of French onion soup that had been on my shelf for literally months on end to make a simple, savory onion sauce for the pierogies and meatballs.

With the addition of some fresh ingredients like onion and thyme, this dish is transformed way beyond your standard weeknight frozen meal. It tastes like it took hours to make when in reality, it took longer for the Instant Pot to preheat than it did to dig out the ingredients!

Here’s What You Need

• Frozen broccoli cheddar pierogies – Adds a creamy, cheesy flavor with a veggie boost.
• Frozen or fresh meatballs – Hearty protein that pairs perfectly with the pierogies.
• French onion soup – A flavorful base for a quick and easy sauce.
• Yellow onion – Adds a sweet, caramelized depth to the dish.
• Butter – Helps sauté the onions and adds richness.
• Water – Helps to create steam and cook the pierogies.
• Fresh thyme – Adds a fresh, herbal note to finish the dish.

Let’s Cook

Start by preheating your Instant Pot on the “sauté” mode. Once it’s hot, toss in the butter and let it melt until it gets nice and frothy. Now, add those sliced onions and sauté them until they’re tender and just starting to caramelize—about 2-3 minutes.

Brown the Meatballs

Next up, add the meatballs to the pot. Brown them on each side for 4-5 minutes. This step adds a lovely depth of flavor. After that, toss in the frozen pierogies and give them a quick brown for 2-3 minutes too.

Layer and Cook

Now it’s time to get everything cozy in the pot. Arrange the pierogies and meatballs in as even a layer as you can manage. Pour in the water and the can of French onion soup. Give it a quick stir to combine.

Cancel the “sauté” mode and switch over to “pressure cook.” Set the timer for 15 minutes and let the Instant Pot do its magic. When the timer goes off, perform a quick release to let out the steam.

Thicken the Sauce

Finally, cancel the “warming” mode and turn the Instant Pot back to “sauté” for another 5-10 minutes to thicken the sauce to your liking. Stir occasionally to make sure nothing sticks. Serve your pierogies and meatballs garnished with fresh thyme and dig in!

Pro Tips for Perfect Pierogies and Meatballs

• Browning is Key: Browning the meatballs and pierogies before pressure cooking adds an extra layer of flavor. Don’t skip this step!
• Thinly Slice the Onion: Thinner slices of onion will caramelize better and add a sweet, savory taste to the dish.
• Quick Release with Caution: When performing a quick release, use a long-handled spoon to avoid any potential burns from the steam.
• Thickening the Sauce: If the sauce isn’t thickening to your liking, mix a teaspoon of cornstarch with water and add it to the pot while on “sauté” mode.
• Garnish with Fresh Thyme: Fresh herbs can brighten up the dish. If you don’t have thyme, parsley or chives can work well too.

And there you have it, Hungry People! This Instant Pot pierogies and meatballs dish is a weeknight winner. It’s quick, easy, and packs a punch of flavor with minimal effort. Perfect for those nights when you just can’t deal with a complicated meal. Plus, using ingredients you already have means no extra trips to the store. Give it a try and see how it transforms your frozen staples into a comforting, hearty dinner. Enjoy every bite!

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