• Shopping List
• Meal Planner

Instant Pot Porcupine Meatballs

Ingredients

• 1 large egg, lightly beaten
• 1/2 cup uncooked instant rice
• 2 tablespoons finely chopped onion
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound lean ground beef (90% lean)
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup water
• 1 teaspoon Worcestershire sauce
• Optional: Hot cooked rice and chopped fresh parsley

Directions

In a bowl, combine egg, rice, onion, parsley, salt and pepper.
Crumble beef over mixture and mix lightly but thoroughly.
Shape into 1-1/2-in. balls.
Arrange on a trivet in a 6-qt. electric pressure cooker.
Combine soup, water and Worcestershire sauce; pour over meatballs.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 10 minutes.
Quick-release pressure.
Let stand 5 minutes before serving.
If desired, serve with rice and top with chopped parsley.