If you’ve been searching for a comforting, hearty dish that feels like a warm hug on a plate, look no further than this Easy Instant Pot Porcupine Meatballs Recipe. It’s a delightful blend of tender meatballs studded with rice, all simmered in a luscious tomato sauce that’s infused with beef broth and Worcestershire sauce. Whether it’s a busy weeknight or a cozy weekend meal, this recipe promises a flavor-packed experience with minimal effort, turning simple ingredients into a mouthwatering feast everyone will love.
Ingredients You’ll Need
This recipe shines because of its simplicity, relying on classic pantry staples that come together beautifully to create rich texture and deep flavors. Each ingredient plays an essential role to balance the taste and enhance the dish’s comforting appeal.
- 1 pound lean ground beef: Provides a hearty, juicy base for the meatballs without excess fat.
- 1/2 cup uncooked long-grain white rice: Adds a tender bite and helps bind the meatballs perfectly.
- 1/3 cup finely chopped onion: Brings sweetness and aromatic depth to the mixture.
- 1 clove garlic minced: Infuses a subtle garlicky warmth that’s essential to savory dishes.
- 1 large egg: Acts as a binder keeping the meatballs tender and intact.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds gentle heat and complexity.
- 1/4 teaspoon dried oregano: Lends an earthy, herby note that pairs beautifully with tomato sauce.
- 2 cups beef broth: Creates a rich, savory base for the cooking sauce.
- 1 can (15 ounces) tomato sauce: Delivers the classic tangy, comforting flavor that ties everything together.
- 1 tablespoon Worcestershire sauce: Boosts umami and adds depth to the sauce.
- 1 tablespoon olive oil: For browning the meatballs nicely and adding richness.
How to Make Easy Instant Pot Porcupine Meatballs Recipe
Step 1: Mix the Meatball Ingredients
Start by combining the lean ground beef, uncooked rice, finely chopped onion, minced garlic, egg, salt, pepper, and dried oregano in a large bowl. Be sure to mix everything gently until just combined; overmixing can lead to dense meatballs, but a light hand keeps them tender and fluffy every time.
Step 2: Shape and Brown the Meatballs
Form the mixture into meatballs about 1 1/2 inches in diameter. Using your Instant Pot’s sauté function, heat olive oil until shimmering, then add the meatballs in batches, browning them on all sides for about 2-3 minutes. This browning step locks in flavor and creates a lovely texture that makes every bite feel special.
Step 3: Prepare the Cooking Sauce
While browning, whisk together beef broth, tomato sauce, and Worcestershire sauce in a separate bowl. This simple sauce is the secret to that rich, savory finish that makes porcupine meatballs so delicious and comforting.
Step 4: Pressure Cook to Perfection
Pour the sauce mixture over the browned meatballs in the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes—this gentle pressure cooking allows the rice inside the meatballs to cook perfectly while the flavors meld together beautifully. Once done, let the pressure release naturally for 5 minutes before doing a quick release of any remaining pressure.
Step 5: Serve and Enjoy
Carefully remove the lid, giving a gentle stir to coat the meatballs with the flavorful sauce. Your Easy Instant Pot Porcupine Meatballs Recipe is now ready to be served warm and enjoyed!
How to Serve Easy Instant Pot Porcupine Meatballs Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few basil leaves brings a pop of color and fresh flavor that brightens the dish beautifully. If you’re feeling adventurous, a dash of grated Parmesan adds a savory, salty kick that complements the tomato sauce perfectly.
Side Dishes
Porcupine meatballs traditionally pair wonderfully with creamy mashed potatoes, which soak up that rich tomato sauce like a dream. For a lighter option, serve over buttered noodles or fluffy white rice. Roasted vegetables or a crisp green salad balance the meal with fresh, vibrant textures.
Creative Ways to Present
For a fun twist, serve these meatballs as sliders on small buns with melted cheese and pickles for a crowd-pleasing appetizer. Another delightful idea is layering them in a casserole dish with extra tomato sauce and mozzarella, then baking until bubbly for a comforting bake with a twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover porcupine meatballs and sauce in an airtight container, and refrigerate for up to 3 days. This makes it perfect for quick lunches or a speedy dinner on a busy day.
Freezing
If you want to enjoy this Easy Instant Pot Porcupine Meatballs Recipe later, freeze the cooked meatballs and sauce in a freezer-safe container or zip-top bag for up to 3 months. Be sure to label and date your container for easy identification.
Reheating
To reheat, thaw frozen meatballs overnight in the refrigerator. Warm gently on the stovetop over low heat, stirring occasionally, or microwave until heated through. The sauce will keep them tender and juicy, just like fresh.
FAQs
Can I use instant rice instead of long-grain rice for this recipe?
It’s best not to use instant rice because it cooks much faster and can turn mushy during pressure cooking. Long-grain rice works perfectly for that tender, distinct texture inside the meatballs.
Can I substitute ground turkey or chicken?
Absolutely! While traditional porcupine meatballs use ground beef, ground turkey or chicken are great lean alternatives that work well with the seasoning and tomato sauce.
How can I add some spice to this recipe?
For a subtle kick, simply add a pinch of red pepper flakes to the meat mixture or sprinkle some cayenne pepper into the sauce. Adjust to your heat preference for a personalized touch.
Is it necessary to brown the meatballs before pressure cooking?
Browning adds extra flavor and helps the meatballs hold their shape. While you can skip it in a pinch, we highly recommend browning for the best taste and texture.
Can I make this recipe gluten-free?
Yes! Just make sure your Worcestershire sauce and beef broth are gluten-free, and you’re good to go. The rest of the ingredients are naturally gluten-free.
Final Thoughts
There’s nothing quite like the satisfaction of a hearty, flavorful meal that comes together quickly and easily, and this Easy Instant Pot Porcupine Meatballs Recipe fits the bill perfectly. It’s a fantastic way to enjoy classic comfort food without spending hours in the kitchen. Give it a try and prepare to have a new favorite that’s simple, delicious, and ready to warm your soul.
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Easy Instant Pot Porcupine Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A simple and delicious recipe for Instant Pot Porcupine Meatballs, featuring tender ground beef meatballs cooked with rice in a flavorful tomato-based sauce. This easy one-pot meal is perfect for busy weeknights, offering a hearty and comforting dish that pairs wonderfully with mashed potatoes, pasta, or rice.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1/2 cup uncooked long-grain white rice
- 1/3 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Sauce
- 2 cups beef broth
- 1 can (15 ounces) tomato sauce
- 1 tablespoon Worcestershire sauce
Other
- 1 tablespoon olive oil
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, uncooked long-grain white rice, finely chopped onion, minced garlic, egg, salt, black pepper, and dried oregano. Mix gently until just combined to avoid tough meatballs.
- Shape the Meatballs: Form the mixture into meatballs approximately 1 1/2 inches in diameter to ensure even cooking inside the Instant Pot.
- Sauté the Meatballs: Set the Instant Pot to sauté mode and heat the olive oil. Once hot, add the meatballs in batches and brown them lightly on all sides, about 2 to 3 minutes per batch. This step adds flavor and texture. Turn off sauté mode afterward.
- Prepare the Sauce and Cook: In a separate bowl, whisk together the beef broth, tomato sauce, and Worcestershire sauce. Pour this mixture over the browned meatballs inside the Instant Pot. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Release Pressure and Serve: Allow a natural pressure release for 5 minutes. Then carefully perform a quick release for any remaining pressure. Open the lid carefully and serve the meatballs with the sauce over mashed potatoes, pasta, or rice for a satisfying meal.
Notes
- For a little heat, add a pinch of red pepper flakes to the meat mixture.
- You can substitute ground turkey or chicken for a lighter version.
- Ensure you use uncooked long-grain white rice, not instant rice, to achieve the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
