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Instant Pot Porcupine Meatballs |

Instant Pot Porcupine Meatballs

  • Author: Laura
  • Total Time: 50 minutes plus time to come to pressure
  • Yield: 4 servings 1x


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For The Meatballs

  • 1 lb ground beef
  • 1/2 Tbsp dried minced onion
  • 1 large egg
  • 1/4 cup uncooked long grain rice
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • salt & pepper, to taste
  • 23 Tbsp heavy cream
  • 2 Tbsp Italian seasoned bread crumbs

For The Sauce

  • 1 (10.5 oz) can condensed tomato soup
  • 1/2 cup beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp brown sugar
  • 1 tsp red wine vinegar


  1. In a large mixing bowl, combine all of the meatball ingredients. Use your hands to mix together well mixed. I cover my hands with gloves before mixing.
  2. Using your hands, roll the meat mixture into roughly 12-14 small meatballs. I use a cookie scoop to portion the meat and then roll in my hands still covered with the gloves. Place the meatballs onto a plate and set aside.
  1. Add all of the sauce ingredients to the insert of the instant pot. Whisk everything together until evenly combined. Press the sauté button to get the sauce going.
  2. When the sauce is at a simmer, give it a final stir and turn it off sauté mode. Add the meatballs to the sauce in the pot. Put the lid on the instant pot and make sure the vent is in the sealed position. Press the manual/pressure cook button and set to cook for 25 minutes. When it’s done cooking, allow a natural pressure release for 15 minutes. Now turn the vent valve to open and release any remaining steam. Serves 4.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes plus time to come to pressure
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: American
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