If you’ve been on the lookout for a dish that’s packed with comfort, flavor, and a touch of nostalgia, then you’re in for a treat with this Easy Instant Pot Porcupine Meatballs Recipe. Juicy meatballs studded with tender rice, bathed in a rich tomato sauce, and cooked to perfection in the Instant Pot make this a go-to weeknight dinner or cozy weekend meal. It’s the ultimate blend of simple ingredients coming together to deliver big-time satisfaction without hours in the kitchen. Trust me, once you try this recipe, it’ll become one of your staples.
Ingredients You’ll Need
The beauty of this Easy Instant Pot Porcupine Meatballs Recipe is how straightforward the ingredient list is, yet every component plays a key role in building flavor, texture, and that comforting, homey feeling. Let’s walk through the essentials you’ll need to gather before getting started.
- 1 lb ground beef: The hearty foundation providing juicy, savory flavor and great texture.
- ½ cup uncooked long grain white rice: Adds a lovely bite and helps give each meatball its signature ‘porcupine’ look once cooked.
- 1 small onion (finely chopped): Brings a mild sweetness and depth to the meatballs when cooked.
- 1 clove garlic (minced): Gives that aromatic punch that elevates every bite.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- ½ teaspoon black pepper: Adds just enough warmth and subtle spice.
- 1 teaspoon Italian seasoning (optional): A fragrant mix of herbs that adds a touch of herbaceous brightness.
- 1 egg: Acts as the perfect binder for the meat and rice mixture.
- 1 tablespoon Worcestershire sauce: A secret weapon for rich umami depth.
- 1 can (15 oz) tomato sauce: The heart of the sauce; it’s tangy and comforting, wrapping everything in warmth.
- ½ cup water: Helps create just the right amount of steam and sauce consistency during cooking.
How to Make Easy Instant Pot Porcupine Meatballs Recipe
Step 1: Mix the Meatball Ingredients
Start by combining the ground beef, uncooked rice, chopped onion, minced garlic, salt, pepper, Italian seasoning if using, egg, and Worcestershire sauce in a large bowl. Use your hands to mix gently and evenly—remember, you want to combine without overworking the meat to keep the meatballs tender and juicy.
Step 2: Shape into Meatballs
With the mixture ready, form 12 to 14 meatballs, each about 1½ inches in diameter. Keeping them uniform in size helps ensure even cooking. A little tip: lightly wet your hands to prevent sticking and make shaping easier!
Step 3: Prepare the Instant Pot
Pour half of the tomato sauce and all of the water into the bottom of the Instant Pot. This creates a flavorful steam environment for cooking. Then carefully place the meatballs in a single layer inside—stacking slightly is okay if necessary. Pour the remaining tomato sauce over the meatballs to keep them moist and full of flavor.
Step 4: Cook the Meatballs
Seal the lid securely and set the valve to Sealing. Pressure cook on High Pressure for 15 minutes. Once the timer goes off, allow a natural release for 10 minutes to let the meatballs finish cooking gently. Then carefully perform a quick release for any remaining pressure.
Step 5: Serve Warm and Enjoy
Open the lid and get ready for that wonderful aroma! Serve your porcupine meatballs warm, spooning extra sauce over them. They are delicious on their own or over fluffy mashed potatoes or rice for an extra satisfying meal.
How to Serve Easy Instant Pot Porcupine Meatballs Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a burst of color and freshness that contrasts beautifully with the rich tomato sauce. If you love a bit of tang, a light dusting of grated Parmesan cheese can bring that savory, cheesy lift everyone adores.
Side Dishes
These meatballs shine with classic sides like buttery mashed potatoes and steamed green beans for a timeless combo. Alternatively, a simple bed of fluffy white or brown rice absorbs the sauce perfectly and keeps the meal balanced. Roasted vegetables also add a lovely sweetness and crunch to round out your plate.
Creative Ways to Present
Feeling a little adventurous? Try serving the Easy Instant Pot Porcupine Meatballs Recipe as a hearty sandwich filling on crusty rolls topped with provolone cheese for a quick meatball sub. Or, turn the leftovers into a comforting pasta bake by layering with your favorite pasta and cheese, then baking until bubbly.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This Easy Instant Pot Porcupine Meatballs Recipe keeps its flavor and texture well, making it perfect for next-day lunches or dinners.
Freezing
For longer storage, freeze cooked or even raw meatballs separately on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep delicious for up to 3 months. When ready to use, thaw overnight in the fridge or add a few extra minutes to the cooking time if cooking frozen in the Instant Pot.
Reheating
To reheat, warm the meatballs gently in a saucepan over low heat with a splash of water or extra sauce to prevent drying out, or use the microwave covered loosely with a microwave-safe lid. This will help maintain their juicy texture and keep you coming back for more.
FAQs
Can I use brown rice instead of white rice in this recipe?
Yes, you can substitute brown rice, but keep in mind it has a longer cooking time and firmer texture. If using brown rice, you may want to soak it beforehand and adjust the Instant Pot cooking time to ensure tenderness.
Is it necessary to use Worcestershire sauce?
While Worcestershire sauce adds a nice umami depth, you can skip it or substitute with soy sauce or a splash of balsamic vinegar for a different but still delicious flavor profile.
Can I make this recipe dairy-free and gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you check your Worcestershire sauce brand (some contain gluten). It’s also dairy-free unless you choose to garnish with cheese, which you can easily omit or substitute with a dairy-free alternative.
How do I prevent the meatballs from falling apart in the Instant Pot?
Gently mixing and not overworking the meat mixture is key. Also, placing meatballs carefully into the pot and pouring sauce over them rather than stirring ensures they stay intact during cooking.
Can I double the recipe for a larger crowd?
Yes, you can double the ingredients, but make sure not to overcrowd the Instant Pot. You may need to cook in batches or use the sauté function to brown them first if you like extra caramelization before pressure cooking.
Final Thoughts
This Easy Instant Pot Porcupine Meatballs Recipe is a shining example of how simple ingredients and a hands-off cooking method can create pure comfort food magic. It’s a recipe you’ll want to make again and again, whether you’re feeding your family or impressing friends with a home-cooked meal. Give it a try today—you won’t regret it!
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Easy Instant Pot Porcupine Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Instant Pot Porcupine Meatballs recipe combines tender ground beef meatballs with uncooked rice cooked directly in a flavorful tomato sauce using the Instant Pot. The result is a comforting, hands-off meal perfect for busy weeknights. Juicy meatballs infused with Italian seasoning and Worcestershire sauce are pressure-cooked to perfection, making this a simple yet delicious dinner that pairs wonderfully with mashed potatoes, rice, or vegetables.
Ingredients
Meatball Ingredients
- 1 lb ground beef
- ½ cup uncooked long grain white rice
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- 1 egg
- 1 tablespoon Worcestershire sauce
Cooking Sauce
- 1 can (15 oz) tomato sauce
- ½ cup water
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, uncooked rice, finely chopped onion, minced garlic, salt, pepper, Italian seasoning, egg, and Worcestershire sauce. Mix gently with your hands until just combined, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 12 to 14 meatballs, each about 1½ inches in diameter. This size ensures even cooking inside the Instant Pot.
- Add Sauce and Meatballs to Instant Pot: Pour half of the tomato sauce along with all the water into the bottom of the Instant Pot. Arrange the meatballs in a single layer on top of the liquids. You can stack them slightly if necessary. Then pour the remaining tomato sauce evenly over the meatballs.
- Pressure Cook: Seal the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 15 minutes. This method cooks the meatballs thoroughly and allows the rice inside to soften perfectly within the sauce.
- Release Pressure Safely: When cooking is complete, allow a natural pressure release for 10 minutes to ensure gentle finishing of the meatballs. Then carefully switch the valve to Quick Release to expel any remaining pressure.
- Serve: Open the Instant Pot and serve the meatballs warm with extra sauce spooned over mashed potatoes, cooked rice, or enjoy them on their own as a hearty meal.
Notes
- For extra flavor, stir in 1 teaspoon brown sugar and a dash of vinegar into the tomato sauce before cooking to balance acidity.
- These meatballs freeze well either raw or cooked. If cooking from frozen, increase the pressure cooking time by 2-3 minutes.
