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
Units
Scale
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
