Pressure Cooker Porcupine Meatballs

Serves 4 in about 55 minutes. The pot starts with ground beef, then wine vinegar.

Ingredients

• 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 3/4 tsp table salt)
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 3 tablespoons heavy cream (or half and half)
• 2 tablespoons bread crumbs
• 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

Method

1. Stir all of the ingredients for the meatballs together and form into 12 to 14 small meatballs. keep it nearby.
2. Stir the sauce ingredients together and stir well to combine. Tip in into the pot and turn on the Sauté mode to start the sauce warming up.
3. When the sauce is just starting to simmer, stir it and carefully add the meatballs to the pot.
4. Close the lid of the pressure cooker and set the steam release knob to the Sealing position. Cancel the Sauté mode.
5. Press the Manual (or Pressure Cook) button, and then the + or - button to choose 20 minutes.
6. 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.
7. Open the lid and serve the meatballs with some of the sauce over them.
8. These pressure cooker Porcupine Meatballs go well with crusty bread, salad, or a vegetable side dish.

More instant pot ideas are in the instant pot collection.