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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.
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