Instant Pot Porcupine Meatballs
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion
- 2 cloves garlic
- 15- ounce) tomato sauce
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1 pound ground beef
- 1/2 cup long grain rice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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Instructions
- Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about 5 minutes.
- Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.
- While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so).
- Gently place the meatballs into the pot in a single layer. Spoon a little bit of sauce over the top of each one.,Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “manual” or "pressure cook" program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.),It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes.
- You can either perform a quick pressure release by moving the vent from “sealing” to “venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)
Source
Original recipe: View Original
