Instant Pot Porcupine Meatballs
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.
Ingredients
Meatballs
- 1 lb Ground Beef (80% to 90% Lean)
- 1 Tablespoon Onion, grated or finely diced
- 1 Egg
- ¼ cup Long Grain White Rice (uncooked, rinsed)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Kosher Salt (or ¾ tsp table salt)
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
Optional (if you need to use leaner meat, this helps)
- 3 Tablespoons Heavy Cream (or half and half)
- 2 Tablespoons Bread Crumbs
Sauce
- 1 (10.75 oz) can Condensed Tomato Soup
- 1 can Water or Broth (use the soup can)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Red Wine Vinegar
Instructions
Meatballs
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Mix all of the ingredients for the meatballs together and form into 12 to 14 small meatballs. Set aside.
Sauce
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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
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When the sauce is just starting to simmer, stir it and carefully add the meatballs to the pot.
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Close the lid of the pressure cooker and set the steam release knob to the Sealing position. Cancel the Sauté mode.
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Press the Manual (or Pressure Cook) button, and then the + or - button to choose 20 minutes.
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When the cooking cycle ends, let the pot sit and naturally release for 20 minutes. Then manually release the remaining steam until the pin in the lid drops.
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Open the lid and serve the meatballs with some of the sauce over them (I prefer to skim off any fat from the sauce after removing the meatballs, if I am going to serve the sauce over potatoes, etc.).
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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 potatoes at the same time in the sauce. I think that's a great idea!