Instant Pot Sausage Balls Recipe
Our steamed Instant Pot sausage balls recipe is so good. Using Jimmy Dean ground sausage, Bisquick and cheese you can make these to tender and fluffy for breakfast or a snack to pop in your mouth. Get out your egg mold and make these this weekend.
Servings: 12
Equipment
- 2 egg mold with lids or covered with foil
- 1 trivet
Ingredients
- 3 cup Bisquick regular not heart healthy preferred
- 1 pound ground sausage we like spicy Jimmy Dean
- 2 cup cheddar cheese shredded
- 1 cup cheese shredded, pepper jack used
- 1/2 cup milk whole or 2% best
- 1/2 tsp garlic powder optional
- 2 tsp chives diced, optional
Instructions
- Spray silicone egg bite molds with non stick cooking spray and set them aside. In a large bowl, combine the Bisquick, ground sausage, cheddar and pepper jack cheeses, milk, garlic powder and chives. Stir to combine.
- Either use a cookie scoop for uniform sizes, or use your hand to create small balls, about 1 ½ Tbsp sized and press the min to the egg molds.
- Once the tray is filled, place the silicone lid on top (or cover tightly with foil) so the trays are stackable in the pressure cooker. Pour a cup of water into the base of the cooker. Place the trivet in the bottom and stack the egg molds on top.
- Set the pressure to high, making sure the vent is closed and the keep warm feature is on. Cook for 20 minutes on high pressure, and let it sit for 10 minutes post cook time and then release the vent.
- Remove and serve immediately. Garnish with extra chives if desired. Store any leftovers in an airtight container for up to 3 days
Nutrition
Serving: 2oz | Calories: 362kcal | Carbohydrates: 20g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 807mg | Potassium: 182mg | Fiber: 1g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 273mg | Iron: 1mg