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Pressure-Cooker Chipotle Porcupine Meatballs

Total Time

Prep: 25 min. Cook: 15 min.


1 dozen

My family loves porcupine meatballs. We have been eating this retro dish for years—I just updated it with a little more spice for myself. With the electronic pressure cooker, it is ready in minutes and is great for a day I don't have a lot of time. It makes some great leftover makeovers, too! —Noelle Myers, Grand Forks, North Dakota
Pressure-Cooker Chipotle Porcupine Meatballs Recipe photo by Taste of Home


  • 1 large egg, lightly beaten
  • 3/4 cup uncooked instant rice
  • 1 cup canned pumpkin, divided
  • 1 envelope onion soup mix
  • 3 tablespoons minced chipotle peppers in adobo sauce, divided
  • 1 teaspoon Worcestershire sauce, divided
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) condensed tomato soup, undiluted
  • 1 cup beef stock
  • 1/2 cup water
  • 2 tablespoons lime juice


  1. 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.
  2. 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.
  3. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving.
  4. 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.
Serving suggestion: Great with garlic toast for dipping into sauce, and corn on the side. Fun leftover makeover: Put meatballs and sauce on a toasted hot dog or hoagie bun. Top with pepper jack or cheddar cheese. Broil until cheese is melted. For another makeover: Add 4 cups beef stock, 1 can black beans rinsed and drained, 1 can diced tomatoes, and 1 cup canned corn to leftover meatballs and sauce. Heat through and you have a fun soup!

Nutrition Facts

1 meatball: 144 calories, 6g fat (2g saturated fat), 39mg cholesterol, 397mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 9g protein.

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