These pressure cooker curried chicken meatballs are the ultimate blend of bold flavors and convenience. Juicy, perfectly seasoned chicken meatballs infused with curry spices cook in just minutes in your pressure cooker, making them a go-to recipe for busy nights.

Wrapped in crisp Bibb lettuce leaves and topped with a tangy yogurt sauce, shredded carrots, and crunchy peanuts, this dish is healthy, flavorful, and irresistibly satisfying.

If you’re looking for a recipe that’s quick, packed with textures, and versatile enough for appetizers or a light meal, these meatballs deliver it all. Plus, they’re naturally gluten-free and pair wonderfully with a variety of toppings!

My Story Behind This Pressure Cooker Curried Chicken Meatballs

The first time I tasted curried chicken meatballs was in a vibrant street market in Southeast Asia. The aroma of curry spices wafting through the air immediately drew me in.

Inspired by that memory, I set out to create an easy curried chicken meatball recipe that could capture those bold, earthy flavors while being simple enough for weeknight dinners.

After many tests, I discovered the magic of using a pressure cooker to lock in flavor and keep the meatballs juicy. And instead of serving them over rice, I opted for a light and fresh twist: Bibb lettuce wraps recipe.

The lettuce adds crispness that perfectly complements the tender meatballs. This dish has become a favorite in my kitchen, and I know it will be in yours, too.

Ingredients for Pressure Cooker Curried Chicken Meatballs

1 large egg, lightly beaten
1 small onion, finely chopped
1/2 cup Rice Krispies
1/4 cup golden raisins
1/4 cup minced fresh cilantro
2 teaspoons curry powder
1/2 teaspoon salt
1 pound lean ground chicken
2 tablespoons olive oil
1 cup plain yogurt
24 small Bibb or Boston lettuce leaves
1 medium carrot, shredded
1/2 cup golden raisins
1/2 cup chopped salted peanuts

Step-by-Step Pressure Cooker Curried Chicken Meatballs Instructions

In a large bowl, combine the egg, onion, Rice Krispies, 1/4 cup raisins, cilantro, curry powder, and salt.
Add the ground chicken. Mix lightly until just combined—it’s okay if the mixture feels a little sticky.
Using wet hands, roll the mixture into 24 meatballs, about 1 1/4 inches in diameter.
Set your 6-quart pressure cooker to the sauté or browning mode. Heat the olive oil until shimmering.
Working in batches, sear the meatballs on all sides until lightly browned. This step not only adds flavor but helps the meatballs hold their shape.
Remove the meatballs and set aside. Add 1 cup of water to the pressure cooker and scrape up any browned bits stuck to the bottom.
Place a trivet inside the pressure cooker, then arrange the meatballs on top, overlapping if needed.
Lock the lid and close the pressure-release valve. Cook on high pressure for 7 minutes.
Quick-release the pressure and carefully remove the lid.
In a small bowl, mix the yogurt with an extra pinch of curry powder for a tangy sauce.
To serve, top each lettuce leaf with a dollop of sauce, one meatball, shredded carrots, raisins, and peanuts. Sprinkle more cilantro over the top if you’d like.

My Chef Tips for the Best Pressure Cooker Curried Chicken Meatballs

Don’t overmix the meatball mixture: Overworking can make the meatballs tough. Mix just until combined.
Use wet hands: This prevents the mixture from sticking to your hands while forming meatballs.
Get a good sear: Browning the meatballs before pressure cooking adds a layer of flavor without extra effort.
Meal prep: Make the meatballs ahead of time and refrigerate them for up to 3 days or freeze for up to 2 months.
Healthy swaps: Substitute Greek yogurt for the sauce to boost protein, or use almonds instead of peanuts.
Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or stovetop with a splash of water to keep them moist.

Pressure Cooker Curried Chicken Meatballs FAQs

Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs and refrigerate them raw for 1-2 days before cooking. Alternatively, you can brown and cook them in the pressure cooker, then refrigerate or freeze for later use.

Are these meatballs gluten-free?

Yes, this recipe is naturally gluten-free since Rice Krispies and lettuce wraps replace breadcrumbs and buns.

What can I substitute for Bibb lettuce wraps?

If you can’t find Bibb or Boston lettuce, romaine leaves or even cabbage leaves work as a sturdy alternative for wraps.

How can I make this recipe spicier?

Add a pinch of cayenne pepper to the meatball mixture or stir in a spoonful of your favorite hot sauce to the yogurt sauce.

Ready to Make This Pressure Cooker Curried Chicken Meatballs?

These pressure cooker curried chicken meatballs are flavorful, quick to make, and perfect for weeknight dinners or entertaining guests. With their bold curry flavor, light lettuce wrap presentation, and simple preparation, they’re a guaranteed hit.

What toppings would you add to make these wraps your own? I’d love to hear your ideas in the comments below. Don’t forget to share your creations and tag me on social media!