Instant Pot Porcupine Meatballs are the ultimate nostalgic comfort food—tender beef meatballs studded with rice, simmered in savory tomato sauce, all made quick and easy in your trusty Instant Pot. You’ll adore how fast these classic meatballs come together and how the rice inside “spikes” out adorably, giving them their whimsical name!
Why You’ll Love This Recipe
- Instant Comfort Food: The saucy, savory meatballs deliver cozy, old-school flavor with minimal fuss and all the comfort!
- Weeknight Friendly: The Instant Pot makes this childhood classic possible in under an hour, with very little hands-on time.
- Family-Approved Dinner: Even picky eaters love porcupine meatballs with rice, and the whole meal is cooked together for easy cleanup.
- Flexible Ingredients: You can tweak the sauce, meat, or mix-ins for whatever’s in your fridge and pantry!
Ingredients You’ll Need
Every ingredient in Instant Pot Porcupine Meatballs pulls its weight—bringing either savory flavor, juicy texture, or that signature “porcupine” look! Here’s what you’ll need and why each item belongs in your pot.
- Ground Beef (80% to 90% Lean): The star of the show; just the right amount of fat keeps the meatballs tender but not greasy. Leaner beef? See optional add-ins below!
- Onion (grated or finely diced): Adds a subtle sweetness and keeps the meatballs moist—grating ensures it disappears into every bite.
- Egg: Binds the mixture, so your meatballs hold together through pressure cooking.
- Long Grain White Rice (uncooked, rinsed): Classic porcupine style! It cooks to tenderness inside the meatballs and pokes out just enough for “spikes.”
- Worcestershire Sauce: Deepens the savory, umami flavor in the meatballs and the sauce.
- Kosher Salt & Pepper: Essential seasoning that brings out all those cozy, beefy flavors.
- Garlic Powder: For background warmth and depth—quick, easy, and no chopping required.
- Optional: Heavy Cream (or half and half): Boosts tenderness and moisture, especially helpful if using lean beef.
- Optional: Bread Crumbs: Soak up juices and lighten up the texture, making each bite pillowy and perfect.
- Condensed Tomato Soup: The classic shortcut sauce base—velvety, familiar, and nicely tangy.
- Water or Broth: Use the soup can to measure—adds volume and helps create a flavorful simmer bath.
- Red Wine Vinegar: A splash of acidity to brighten all the flavors in the sauce.
Variations
One of my favorite things about Instant Pot Porcupine Meatballs is how forgiving and adaptable the recipe is! You can make it your own with a few simple swaps or additions—there’s no wrong way to “spike” a meatball.
- Ground Turkey or Chicken: Swap out beef for lighter poultry and add cream or a touch more breadcrumb to keep things juicy.
- Add Veggies: Mix in finely diced bell pepper or shredded carrot to sneak in an extra serving of veggies.
- Spicy Kick: Stir in a pinch of red pepper flakes or a splash of hot sauce to the sauce for gentle heat.
- Gluten-Free: Skip the breadcrumbs and use gluten-free alternatives, or just rely on the rice for classic texture.
- Homemade Tomato Sauce: Use homemade or jarred tomato sauce instead of condensed soup for a fresher flavor twist.
How to Make Instant Pot Porcupine Meatballs
Step 1: Mix and Shape the Meatballs
In a large bowl, gently combine the ground beef, grated onion, egg, uncooked rice, Worcestershire, salt, pepper, garlic powder, and (if using) cream and breadcrumbs. Use clean hands or a fork to mix just until everything is evenly distributed—overmixing can make the meatballs tough. Roll the mixture into 12 to 14 small meatballs and set aside on a plate.
Step 2: Prepare the Sauce in Your Instant Pot
In a separate bowl, whisk together the condensed tomato soup, water or broth (just fill the empty can—it’s the perfect measure!), Worcestershire sauce, and red wine vinegar. Pour this mixture directly into your Instant Pot and hit Sauté to start warming it up. Give it an occasional stir as you get ready for the meatballs.
Step 3: Add Meatballs and Start Pressure Cooking
Once the sauce is just starting to simmer (not boiling, just bubbly around the edges), carefully nestle the meatballs into the sauce in a single layer. Stir gently to coat, then cancel Sauté. Secure the Instant Pot lid, set the steam release to Sealing, and cook on Manual/Pressure Cook for 20 minutes.
Step 4: Let Pressure Release Naturally
When the cook time’s up, be patient—let the Instant Pot Porcupine Meatballs sit for a full 20-minute natural release. This quiet rest period locks in flavor and ensures your meatballs stay tender, not tough. Afterward, carefully vent and open!
Step 5: Skim, Serve, and Savor
If you see any fat or foam on the surface of your sauce, skim it off with a spoon. Gently serve the meatballs with plenty of sauce—over mashed potatoes, rice, or alongside crusty bread. Spoon up every last bit of that tangy tomato gravy!
Pro Tips for Making Instant Pot Porcupine Meatballs
- Rice Choice Matters: Stick with long grain white rice—short grain or brown rice may not cook through in the same time, and you want those ’spikes’ to have just the right texture.
- Sauté the Sauce First: Warming the sauce before adding meatballs helps them cook up evenly and prevents sticking on the bottom of the pot.
- Don’t Overcrowd: Arrange meatballs in a single layer, just touching—if you double the recipe, do a second batch so everything cooks through and picks up that delicious sauce.
- Hands-Off Release: Letting the pressure drop naturally is KEY for super tender, juicy meatballs—no quick-release shortcuts here!
How to Serve Instant Pot Porcupine Meatballs
Garnishes
Don’t underestimate the power of a sprinkle! Chopped fresh parsley or basil, a dusting of Parmesan, or even thinly sliced green onions will add color, freshness, and an herby contrast to the rich tomato sauce (and look so inviting on the dinner table).
Side Dishes
I love pairing these Instant Pot Porcupine Meatballs with fluffy mashed potatoes or steamed white rice, which soak up all that saucy goodness. For crunch and brightness, serve with crusty bread and a simple leafy green salad, or some roasted green beans for a veggie boost.
Creative Ways to Present
For fun family-style dining, pile the meatballs onto a big platter, sauce them generously, and let everyone dig in family-style. Hosting a party? Serve them as “Mini Porcupine Sliders” tucked inside pull-apart rolls with a dab of extra sauce—unexpected and totally delicious!
Make Ahead and Storage
Storing Leftovers
To store leftover Instant Pot Porcupine Meatballs, let everything cool a bit, then transfer meatballs and sauce into an airtight container. They’ll keep happily in the fridge for up to 4 days—perfect for next-day lunches!
Freezing
These meatballs freeze like a dream! Just pop cooled meatballs and sauce into a freezer-safe container or bag. They’ll stay fresh up to 3 months. Thaw overnight in the fridge before reheating for a cozy, homemade dinner anytime.
Reheating
Reheat your Instant Pot Porcupine Meatballs gently on the stovetop or in the microwave, splashing in a little water or broth if the sauce has thickened. Take care not to overcook, as gentle reheating keeps them juicy and fork-tender.
FAQs
-
Can I use brown rice instead of white rice in Instant Pot Porcupine Meatballs?
Brown rice doesn’t soften as quickly as white rice, even under pressure, so the texture won’t be the same. For best results (and classic “porcupine” texture), stick with long grain white rice.
-
Can I double the recipe in one batch?
If your Instant Pot is large enough (8-quart or bigger), you can double the recipe. Arrange the meatballs in a snug but single layer if possible, or do two layers gently—just avoid cramming, as overcrowding may affect cooking. Cook time remains the same, but make sure to let pressure release naturally.
-
What can I use instead of condensed tomato soup?
You can swap in thick tomato sauce plus a teaspoon of sugar, or use homemade pureed tomato soup for a slightly different flavor. The key is to keep the sauce slightly thick so it coats the meatballs beautifully.
-
Can I make Instant Pot Porcupine Meatballs ahead of time?
Yes! You can assemble and refrigerate the raw meatballs, or even freeze them. When you’re ready, just proceed with the recipe—add a minute or two to the cook time if dropping them in from frozen. They also reheat wonderfully if cooked in advance.
Final Thoughts
I hope you’ll invite Instant Pot Porcupine Meatballs to your dinner table soon—they’re a hug in a bowl, pure and simple. Whether you’re cooking for family, friends, or just yourself, these meatballs are sure to spark smiles and seconds. Happy cooking!
Print
Instant Pot Porcupine Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Instant Pot
- Method: Pressure Cooking
Description
These Instant Pot Porcupine Meatballs are a flavorful and comforting dish made with tender meatballs cooked in a savory tomato-based sauce. Perfect for a cozy dinner with the family.
Ingredients
Meatballs:
- 1 lb Ground Beef (80% to 90% Lean)
- 1 Tablespoon Onion, grated or finely diced
- 1 Egg
- 1/4 cup Long Grain White Rice (uncooked, rinsed)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Kosher Salt (or 3/4 tsp table salt)
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 3 Tablespoons Heavy Cream (or half and half) – Optional
- 2 Tablespoons Bread Crumbs – Optional
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: Mix all meatball ingredients together and form into small meatballs. Set aside.
- Sauce: Combine sauce ingredients, stir well. Pour into the pot and warm in Sauté mode.
- Pressure Cook: Add meatballs to the pot when sauce simmers. Close lid, set to Pressure Cook for 20 minutes. Natural release for 20 minutes, then manually release.
- Serve: Open the lid, serve meatballs with sauce. Skim off excess fat if desired.
Notes
- A great suggestion is to cook potatoes in the sauce simultaneously.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320
- Sugar: 3g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
