Instant Pot Porcupine Meatballs are a tasty and simple recipe, made with ground beef, rice, and a simple tomato sauce. Pressure cooker Porcupine Meatballs are easy to make, and are a family favorite!
Originally published 10/6/2017
Instant Pot Porcupine Meatballs
I’m going through my Nana’s recipes and picking out the ones I want to convert to pressure cooker recipes. She was a great cook!
Nana had many recipes for the stove top pressure cooker, such as the wildly popular Instant Pot Beef Barley Vegetable Soup. That recipe really struck a chord with a lot of people.
My theory is because it is simple, homey, healthy, and just a touch old fashioned. You don’t see a lot of modern recipes like that. It’s also delicious and easy to make!
Porcupine Meatballs are also a little old fashioned, and I love Nana’s simple recipe. I did adapt it a bit to give the dish a little more flavor, but it is still close to my childhood memories.
I made these for my son when he was growing up, and he loved them. Kids love Porcupine Meatballs! I know I sure did, and still do!
The steps to make these Porcupine Meatballs are as follows:
When they come out of the pressure cooker, the grains of rice are standing up like porcupine quills!
Those little grains of rice poking out of the meatballs are fun to look at! And fun to eat! The sauce is simple and tasty!
If you make this yummy Instant Pot Porcupine Meatballs recipe, please leave a comment with a star rating below. I’d like to know how you liked it!
Instant Pot Porcupine Meatballs are a tasty and simple recipe, made with ground beef, rice, and a simple tomato sauce. Easily cooked in your electric pressure cooker.
- 1 lb Ground Beef (80% to 90% Lean)
- 1 Tbsp Onion, grated or finely diced
- 1 Egg
- 1/4 cup Long Grain White Rice (uncooked, rinsed)
- 2 tsp Worcestershire Sauce
- 1 tsp Kosher Salt (or 3/4 tsp table salt)
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
- 3 Tbsp Heavy Cream (or half and half)
- 2 Tbsp Bread Crumbs
- 1 (10.75 oz) can Condensed Tomato Soup
- 1 can Water or Broth (use the soup can)
- 2 tsp Worcestershire Sauce
- 1 tsp Red Wine Vinegar
Mix all of the ingredients for the meatballs together and form into 12 to 14 small meatballs. Set aside.
Mix the sauce ingredients together and stir well to combine. Pour into the pot and turn on the Sauté mode to start the sauce warming up.
When the sauce is just starting to simmer, stir it and carefully add the meatballs to the pot.
Close the lid of the pressure cooker and set the steam release knob to the Sealing position. Cancel the Sauté mode.
Press the Manual (or Pressure Cook) button, and then the + or - button to choose 25 minutes.
When the cooking cycle ends, let the pot sit and naturally release for 15 minutes. Then manually release the remaining steam until the pin in the lid drops.
Open the lid and serve the meatballs with some sauce over them.
These Instant Pot Porcupine Meatballs go well with crusty bread, salad, or a vegetable side dish.
A few of my readers suggested cooking some chopped potatoes at the same time in the sauce. I think that's a great idea! ----
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