Pressure Cooker Porcupine Meatballs2022-03-11
- Yield: 4
- Servings: 4-5
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
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This information is per serving.
Saturated Fat0.8 g
Trans Fat5.7 g
Unsaturated Fat0.2 g
Pressure cooker porcupine meatballs. The pressure cooker makes these meatballs easy and juicy. They’re soft, tender, and burst with flavor after just a little bit of cooking time.
How to Make Porcupine Meatballs in Electric Instant Pot:
In a large mixing bowl, combine all sauce ingredients. Mix well and pour into the pot turning to the sauté mode. When the sauce is starting to simmer, stir in, then carefully add meatballs. Close the instant pot and lock the lid.
Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir cooked meatballs well before serving.
You may also like Coconut Shrimp Soup, another tasty recipe cooked in an instant pot.
Pressure Cooker Porcupine Meatballs
- For Lemon-Tomato Sauce:
- 3 cups (750 ml) plain tomato sauce
- 1 tablespoon olive oil
- pinch chili powder
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- grated zest of 1 lemon
- frshly squeezed juice of 1 large lemon
- For Meatballs:
- 1 ½ pounds (720 g) combination of 1 pound (480 g) ground beef and 1/2 pound (240 g) ground pork
- 1/2 cup raw long-grain white rice
- 1/2 cup finely chopped white onion
- 1/4 cup finely chopped fresh parsley
- 10 grinds black pepper
- 1/2 teaspoon sea salt
- 1 cup (250 ml) water
To make Lemon-Tomato Sauce: In a medium saucepan, combine all sauce ingredients. Mix to incorporate tomato paste. Bring to a quick simmer over medium-high heat. Reduce heat to medium-low and simmer,uncovered,while you make the meatballs.
In a medium mixing bowl, combine all meatball ingredients, except 1 cup of water. Using your hands, blend well. Form into 2-inch (5 cm) balls.
Pour 1 cup (250 ml) water into the pressure cooker. Arrange meatballs side by side in the water. Pour lemon-tomato sauce on top (do not stir!)
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 5 minutes.
Remove the pot from the heat. Open pressure cooker, using the Natural Release method. Set aside for 15 minutes. Make sure that the rice on the inside of the meatballs is thoroughly cooked. If not, close the pressure cooker and cook for a further 1 minute.
Using a slotted spoon, remove the meatballs from the cooker. Transfer to serving platter. Spoon tomato-lemon sauce over and serve immediately.