Pressure Cooker Porcupines Recipes

GRANDMA'S PORCUPINE MEATBALLS IN THE INSTANT POT®

Steps:

• Mix beef, rice, onion, egg, garlic, salt, and pepper in a bowl until combined. Divide mixture into 8 equal portions and form into meatballs.
• Place meatballs in a multi-functional pressure cooker (such as Instant Pot®). Mix tomato soup and water and pour over meatballs.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

PRESSURE COOKER PORCUPINE MEATBALLS

Steps:

• 1. In large bowl, combine meat, rice, egg and ½ of sauce, celery seed, salt, pepper, garlic and onion. Shape into small balls. Heat remaining sauce and water in cooker, using brown function or not closing lid. Drop meatballs in soup mixture.
• 2. Close cover securely, then bring up to high pressure and cook for 10 minutes. Let pressure drop of its own accord (natural pressure release). Serve over hot cooked noodles, rice or mashed potatoes.
• 3. If you don't own a pressure cooker, you can cook porcupine meatballs on the stovetop. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, brown evenly. Drain and remove the grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Adding more water if the sauce becomes too thick.

PRESSURE COOKER MEATLOAF

Steps:

• Press the pressure cooker saute function button to heat up inner pot. When the display reads hot, add olive oil. Then add celery, carrots, and onion. Saute for 3-4 minutes until slightly soft. Add garlic and saute one more minute.
• In a large bowl add cooked vegetable mixture to ground beef and sausage. Add 1/2 cup of the BBQ sauce and all remaining ingredients and mix well. This works best using your hands. Mix, but do not overmix or the meat will be tough.
• Place two layers of large pieces of foil on your countertop, approximately double the size of your pressure cooker's inner pot. Pour meat mixture onto foil and form into a round loaf that will fit into your inner pot with a little room to spare on the sides.
• Place 1 cup water into the pressure cooker inner pot, then place trivet in pot. Carefully lift meatloaf using the sides of the foil and place into pot. Drizzle 1/4 cup of the BBQ sauce on top of loaf. Tuck foil into the pot so it does not interfere with the lid placement.
• Secure lid, ensuring the valve is turned toward sealing. Select pressure cook (or manual depending on your model) and set the timer to 50 minutes. When timer goes off, let sit for another 10 minutes (this is a "natural release.") Turn the valve to venting to release any remaining pressure. Carefully remove meatloaf using the sides of the foil. Let rest 10 minutes then drizzle remaining BBQ on top. Serve in thick slices topped with additional sliced green onions.
• Optional - brown top by using either method mentioned above.

PORCUPINE MEATBALLS AND ORANGE GRAVY

Steps:

• Place ground beef into large mixing bowl. Add chopped onion, rice, flour, salt, and pepper. Using your hands, gently mix ingredients together taking care not to overwork the meat. Form meat mixture into walnut-size balls, again not packing the mixture too tightly. In a pressure cooker pot, add 4 cans of tomato soup and 2 1/2 soup cans of water and bring to a rolling boil over medium-high heat. Use a wire whisk to stir soup and water together until no lumps remain. Carefully add meatballs to pot. Seal pressure cooker with lid, increase heat to high, and allow pressure cooker to heat until the steam indicator pops up. Turn heat to medium or medium-low and place the regulator over steam pipe. Cook meatballs for 25 minutes while maintaining a steady but slow rocking of the regulator. After 25 minutes, remove pressure cooker from heat and allow the pressure to drop on its own before opening lid. This will take approximately 15-20 minutes. (Allowing the pressure to drop slowly allows meatballs to continue to cook while increasing their tenderness.) Once steam indicator has dropped, carefully remove lid taking care of the steam. Using a slotted spoon, remove meatballs to a large serving bowl and keep warm. Taste the orange gravy remaining in the pot and season to taste with additional salt and pepper. Stir in a bit of hot water if the gravy is too thick. Pour orange gravy into separate serving bowl.

PRESSURE-COOKER CHIPOTLE PORCUPINE MEATBALLS

Steps:

• In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls., Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving., Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

INSTANT POT PORCUPINE MEATBALLS

Steps:

• In a bowl combine ground beef, uncooked white long grain rice, Worc. sauce, egg, garlic and onion powder together.
• Use your hands and form this mixture into small balls. Set aside, will make 10-12.
• Heat olive oil in pressure cooker using the saute function. Add onions and garlic, cook until softened. Then turn machine off.
• Pour in sauce and broth or water. Place uncooked meatballs into the sauce. Close lid and steam valve.
• Set to high pressure for 20 minutes with a natural release of 10 minutes.
• Release rest of steam and serve with noodles or as is as an appetizer.