DCL Recipes: Sriracha Meatballs and Instant Pot Teriyaki Chicken Tenders

26 Mar 2019 Amy Poore
DCL Recipes: Sriracha Meatballs and Instant Pot Teriyaki Chicken Tenders Amy Poore

I’m finally diving in and cooking with the Instant Pot. Where has this thing been all my life?! If you’ve got one, you know: this gizmo is a game changer. I’m having a blast discovering new recipes, and it really doesn’t get much easier than these teriyaki chicken tenders. Enjoy!

And of course, it seems like everyone loves sriracha. These spicy sriracha meatballs are a dream as an entrée or for parties. Put out a plate and watch them vanish. It’s one of my favorite magic tricks. 

As always, bon appétit – and have a wonderful month! 

Sriracha Meatballs 


1 lb. ground beef 

1/2 cup panko bread crumbs 

1 egg 

1/4 cup chopped green onions (white and green), reserving some for garnish 

1/4 teaspoon garlic powder 

1/4 teaspoon salt 

1/4 teaspoon pepper 



1/8 cup sriracha 

3 Tablespoons honey 

3 Tablespoons low-sodium soy sauce 

3 Tablespoons rice vinegar 

1 Tablespoon grated ginger 

3 cloves minced garlic 

1/2 teaspoon sesame oil 

2 cups cooked jasmine rice 

Sesame seeds for garnish 


Preheat oven to 375 degrees. 

Line a baking sheet with foil, and spray with cooking spray. 

In a large bowl, combine all meatball ingredients until everything is evenly distributed. 

Roll into 1-1 ½ inch balls and place on baking sheet. 

Bake for 20-25 minutes. 

While meatballs are cooking, combine all sauce ingredients in a small saucepan. Bring to a boil while whisking constantly. 

Turn heat down and simmer for 8-10 minutes, or until sauce thickens. 

Remove meatballs, and drain on a paper towel then toss in sauce to coat.

Serve meatballs over cooked rice, and garnish with reserved green onions and sesame seeds. 


Instant Pot Teriyaki Chicken Tenders 


2 lbs. chicken tenders 

1 bottle (around 21 oz.) of your favorite Teriyaki Marinade/sauce (I used Veri Veri Teriyaki)

Instant Pot Directions 

Place chicken and sauce in Instant Pot, stir to coat. Cook on high pressure for 10 minutes, then do a natural release. 

Serve over cooked jasmine rice.

Slow Cooker Directions 

Place chicken and sauce in slow cooker, stir to coat. Cook on low for 6 hours. Serve over rice. 

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Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



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