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4 Servings
Recipe By: Mel
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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.

Save Recipe

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