Instant Pot Buffalo Chicken Meat Balls

Ingredients

• 1 lb Ground Chicken
• 4 oz Blue Cheese
• ¼ Cup Shredded Carrots
• ¼ Cup celery finely diced
• ¼ Cup onion shredded
• 1 Cup bread crumbs
• 1 Egg
• 1 Cup Buffalo Sauce
• ¼ Cup Water
• ½ Tsp Salt
• ¼ Tsp Black Pepper
• 1 Tsp Garlic Powder
• Blue Cheese Dressing

Directions

1. Add chicken, seasoning, carrots, celery, onion and bread crumbs to a bowl and combine.
2. Next add egg and combine.
3. Use a spoon to measure your portion so every meatball is roughly the same size this will help it cook evenly.  I like to use 2 tablespoons per ball.
4. Place the measured meat mixture in your palm then place a few pieces of blue cheese in the center, then roll up your meatballs gently.  Packing them tightly will lead to a tougher meatball.
5. After all you meatballs are rolled. Add 1 cup Buffalo sauce and ¼ cup water to the instant pot. Cook your meatballs in the sauce/cooking liquid.  
6. Arrange the meatballs in a circular pattern around the pot.  If you fill up the bottom layer with meatballs, go ahead and stack the second row gently on top.
7. Depending on how big they are, pressure cook them for about 4-6 minutes with a 3 minute natural release.
8. Remove meatballs and arrange on serving tray, poor remaining cooking liquid over the meatballs.  Serve with a side of blue cheese.