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Instant Pot Porcupine Meatballs

November 9, 2019 by Sandy 53 Comments

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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!

Porcupine Meatballs with mashed potatoes in a white bowl
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:

Four images showing the process of making porcupine meatballs by adding rice to meat forming it into a ball and adding soup and water to pot

Four images showing how to make porcupine meatballs by adding seasoning and coating meatballs with sauce before placing in a pressure cooker and getting the final product

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!

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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!

4.89 from 9 votes
Porcupine Meatballs with mashed potatoes in a white bowl
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Instant Pot Porcupine Meatballs
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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.

Course: Dinner, Main Course
Cuisine: American
Keyword: pressure cooker porcupine meatballs
Servings: 4 servings
Calories: 246 kcal
Author: Sandy Clifton
Ingredients
Meatballs
  • 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
Optional (if you need to use leaner meat, this helps)
  • 3 Tbsp Heavy Cream (or half and half)
  • 2 Tbsp Bread Crumbs
Sauce
  • 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
Instructions
Meatballs
  1. Mix all of the ingredients for the meatballs together and form into 12 to 14 small meatballs. Set aside.

Sauce
  1. 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.

Pressure Cook the Meatballs
  1. When the sauce is just starting to simmer, stir it and carefully add the meatballs to the pot.

  2. Close the lid of the pressure cooker and set the steam release knob to the Sealing position. Cancel the Sauté mode.

  3. Press the Manual (or Pressure Cook) button, and then the + or - button to choose 25 minutes.

  4. 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.

  5. Open the lid and serve the meatballs with some sauce over them.

  6. These Instant Pot Porcupine Meatballs go well with crusty bread, salad, or a vegetable side dish.

Recipe Notes

A few of my readers suggested cooking some chopped potatoes at the same time in the sauce. I think that's a great idea! ----
Updated 10/21/17

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Filed Under: Dinner, Gluten-Free, Instant Pot, Recipes

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Comments

  1. Sandra

    November 15, 2020 at 12:25 pm

    Great recipe! My Mom made this on the stove top and always added potatoes and carrots to it. I’ve done the same in the instant pot and they’re perfect.

    Reply
  2. Carol Hansen

    October 30, 2020 at 11:57 am

    Hi Sandy, My husband loves your Instant Pot Porcupine Meatballs. To me, they smell delicious but I am vegan. Can your meatballs be modified using plant based hamburger like Beyond Beef or Impossible meat?

    Thank You,

    Carol

    Reply
    • Sandy

      November 25, 2020 at 10:54 pm

      I think so. I haven’t had time to experiment with and test the new meatless products yet. I would love to know if you do try it!

      Reply
  3. Kristina

    October 21, 2020 at 9:50 am

    I have a mini instant pot (3quarts). Do I just half the recipe and use the same cooking time?

    Reply
    • Sandy

      October 23, 2020 at 8:10 pm

      You can if you want fewer servings. The full recipe will fit in the 3 qt. Yes, keep time the same.

      Reply
  4. Rebecca

    April 13, 2020 at 4:45 pm

    made this today / Beyond Meat instead of ground beef and it was delicious!!

    Reply
  5. becky

    February 5, 2020 at 3:07 pm

    I make the meatballs and rice ahead if time and freeze- how does cooking time change in insta pot?

    Reply
    • Sandy

      February 7, 2020 at 1:52 pm

      You shouldn’t have to change the cook time. The contents will take longer to heat up, and that will start the thawing.

      Reply
  6. Nancy Judd

    December 9, 2019 at 4:38 pm

    I tried these as my 1st attempt with an IP.
    I kept the recipe the same, but added a half of a small green pepper. Delicious. Thanks for the idea. I had never heard of these before.

    Reply
  7. Ted

    November 21, 2019 at 2:03 pm

    For over 50 years I have been making porcupine meatballs using cream of celery soup rather than tomato soup. Before instant pots they were baked in oven at 350 degrees for an hour and 15 minutes.

    Reply
    • Sandy

      November 22, 2019 at 8:51 pm

      I’ve never heard of that version, but they sound delicious! Thanks for sharing, Ted!

      Reply
  8. Carol

    July 24, 2019 at 1:58 pm

    I adapt this to Weight Watchers and use 98% ground turkey instead of hamburger. I also change it up sometimes by using cream of mushroom soup and a can of sliced mushrooms instead of tomato soup. I use both egg and bread crumbs because the turkey needs it. I use beef broth but not the brown sugar or vinegar. Wonderful everytime! It makes 12 meatballs that are 6 points for 4 or 9 points for 6. The entire 12 would be 18 points. I usually serve them over cooked cabbage or shredded squash.

    Reply
  9. Gaylene Zier

    July 10, 2019 at 9:00 am

    If making BBQ Porcupine meatballs, could you make meatballs as directed, then add a bottle of BBQ sauce & added water vs. Tomato soup?

    Reply
    • Sandy

      July 10, 2019 at 2:13 pm

      Hi Gaylene, I would just add the bbq sauce after pressure cooking. You can use as much of the sauce from the pot as you like, combining it with the bbq sauce.

      Reply
  10. Ronald Reegan

    March 2, 2019 at 2:23 pm

    I am using V8 instead of tomatoe soup. Added celery and green bell pepper. And lightly grilled the onion…should Pop with flavour…

    Reply
    • Sandy

      March 2, 2019 at 3:29 pm

      I love V8! Great adaptation!

      Reply
  11. Iralea

    March 1, 2019 at 1:43 pm

    I’m going to try Spanish rice in the meatballs and serve it over cheese Gnocchi! I hope it’s a slight twist on a childhood favourite! Wish me luck!! ?

    Reply
    • Sandy

      March 1, 2019 at 2:47 pm

      Iralea, that sounds very creative and delicious! Good luck! Let me know how it turns out!

      Reply
  12. Megan

    February 28, 2019 at 4:55 pm

    Great, simple, quick recipe! My family loved it! I added a pinch more salt and some Herbs de Provence to the sauce while it reached a simmer. Adding this to the weekly rotation! Thank you!

    Reply
    • Sandy

      February 28, 2019 at 8:11 pm

      That’s great, Megan. Herbs de Provence are so underused! What a neat way to use them!

      Reply
  13. Shirley Hall

    February 14, 2019 at 11:51 am

    Would it be better to use minute rice or brown rice? And time changes? I just do not have any white rice.

    Reply
    • Sandy

      February 14, 2019 at 12:06 pm

      You can use Minute rice.

      Reply
  14. Karen

    January 23, 2019 at 11:58 am

    Would you need to make any changes if you use ground turkey?

    Reply
    • Sandy

      January 23, 2019 at 2:20 pm

      No, I would keep it as is.

      Reply
  15. Danette

    January 13, 2019 at 9:58 pm

    WE prefer brown rice. Would there be a time change?

    Reply
    • Sandy

      January 14, 2019 at 3:33 pm

      Yes, you will need to cook it longer. Be sure to use parboiled brown rice.

      Reply
  16. Cara Reynolds

    January 3, 2019 at 4:17 pm

    I had no tomato soup so I changed the sauce to cream of mushroom hoping it will turn out just as good…

    Reply
  17. Kerri Sheppard

    September 17, 2018 at 3:12 pm

    We loved this recipe! I added some fresh thyme and rosemary to the meatballs and used tomato sauce and tomato paste in place of the tomato soup. I then served it over zucchini noodles! Even my 4 year old asked for seconds. Thanks for reminding me of this dish from my childhood!

    Reply
    • Sandy

      September 18, 2018 at 11:20 pm

      Awesome!

      Reply
    • Lana

      December 26, 2018 at 5:08 pm

      I’ve never been fond of tomato soup so I was wondering about using tomato sauce. I’m glad you posted since the tomato paste hadn’t occurred to me and it would be good!

      Reply
  18. Lauri

    August 11, 2018 at 4:33 pm

    Made this for dinner. It was very good thanks for sharing the recipe.

    Reply
  19. Libby

    August 10, 2018 at 9:15 am

    My kids loved these but I think I would do half beef half Italian sausage next time to add more “zest” to them. And might cut down the cooking time to 20 instead of 25 min

    Reply
    • Sandy

      August 10, 2018 at 2:26 pm

      Thank you, Libby. The traditional Porcupine Meatballs are made from ground beef. I agree they would be good with half sausage, however my Granny would say you would have to change the name, lol!

      Reply
      • Santa Bill

        January 14, 2019 at 6:50 pm

        Porcospino is Italian for porcupine so ‘Porcospino polpetta’? To mix thoroughly I start with ground meat, adding first 1/4 – 1/2 tsp baking soda (which helps the meat stay moist) gently press flat and even. Cover evenly with each ingredient fold gently before making meatballs. Browning the bread crumbs in equal part butter really makes a better meatball too.

        Reply
        • Sandy

          January 14, 2019 at 8:31 pm

          Thanks for the tips!

          Reply
      • Pat

        November 9, 2019 at 1:23 pm

        How about “Italian Porcupine Meatballs”

        Reply
        • Sandy

          November 9, 2019 at 3:31 pm

          Yes! You could add Italian seasoning, garlic, maybe a little red wine… Sprinkle on some cheese at the end! Why not?!!

          Reply
  20. Holly

    August 7, 2018 at 8:09 am

    I wonder if you could tell me how to incorporate chopped cabbage into this recipe.

    Reply
    • Sandy

      August 7, 2018 at 11:22 am

      Hi Holly! What I would do is remove the meatballs after cooking. Then add the cabbage to the liquid and turn on the sauté LOW setting. Then cook it for a few minutes until cabbage is the desired tenderness. Then turn off the pot and add the meatballs back in and serve.

      Reply
    • Mary

      March 5, 2020 at 11:50 am

      Holly, I think tucking the uncooked meatballs into cabbage might create a wonderful stuffed cabbage

      Reply
  21. Cynthia cross

    July 8, 2018 at 1:08 pm

    Peel and quarter potatoes and cook with meatballs and you have full meal!

    Reply
  22. Carol

    June 12, 2018 at 2:16 am

    Great recipe! I thought I had tomato soup that was condensed but it was Progresso tomato basil so the sauce wasn’t as thick.

    Reply
    • Sandy

      June 12, 2018 at 9:54 am

      Hi Carol, still sounds good though! Thanks for your review!

      Reply
  23. Audrey Richards

    April 26, 2018 at 3:42 pm

    I remember these meatballs from my youth but we put some into green peppers and pressure cooked for 15 mins on 15 lbs of pressure. How is the instant pot different?

    Reply
    • Sandy

      April 26, 2018 at 5:23 pm

      Hi Audrey, I have never put them in green peppers, sounds good. In this case, I put them in the sauce and let them cook directly in the pot. The electric pressure cooker cooks at 11 PSI. You don’t need a stove, just enough liquid in the pot to bring it to pressure.

      Reply
  24. Rhonda Bass

    January 8, 2018 at 10:17 pm

    Can you double the recipe of meatballs for using the instant pot? Does the cooking time change?

    Reply
    • Sandy

      January 9, 2018 at 12:36 pm

      Hi Rhonda, I would not increase the time for this recipe. If you double it, also double the sauce.

      Reply
  25. Nancy

    October 22, 2017 at 5:56 pm

    Is the rice just a fun, decorative element? Can I just omit the rice to make standard meatballs? Thanks!

    Reply
    • Sandy

      October 22, 2017 at 11:20 pm

      I think it was just a fun way to make meat stretch further back in the olden days. I haven’t made this particular recipe without the rice, but if I did, the first thing I would change would be the cook time. I’d drop it down to 15 minutes.

      Reply
      • Nancy

        October 22, 2017 at 11:39 pm

        That is good to know. I will try that. Thank you, Sandy!

        Reply
      • Dougy

        March 2, 2020 at 9:31 pm

        You would also have to change the name of the recipe. When I was growing up in the sixties, my mother made this in her stove top pressure cooker and it was my favorite dish. It was a sad day when the cooker blew the lid off and made a hole in the ceiling. Now that I have an Instant Pot, I am disappointed that I lost the recipe but I know it was made with tomato soup and also garlic which to me was the best part. We always served them with mashed potatoes which were perfect for the gravy.

        Reply
  26. Charles H. Rocheville

    October 8, 2017 at 12:43 pm

    HI Sandy, this is Giz. . Could not figure put how to get on correct link. Two comments;
    U said to use stinky ring when using to hard boil eggs to diminish odor. I also added a dash of vinegar. And, to take handles off of 3qt stainer, if you put handles in a vise and rock strainer back.and forth will break cleanly. And not leave unsightly dimples on finished edge.

    Reply
    • Sandy

      October 8, 2017 at 1:26 pm

      Hi Giz! Thank you for the tips, that will really help others! Great to hear from you! Have a wonderful day!

      Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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