Home Recipes Ingredients Meat & Poultry Beef

Pressure-Cooker Chipotle Porcupine Meatballs

Name: Pressure-Cooker Chipotle Porcupine Meatballs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 15 min.

Makes

1 dozen

Updated: Oct. 12, 2022

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

Next Recipe

Ingredients

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

Directions

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.

Can you freeze Pressure-Cooker Chipotle Porcupine Meatballs?

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.

Nutrition Facts

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

Pressure-Cooker Chipotle Porcupine Meatballs

Ingredients

Directions

Can you freeze Pressure-Cooker Chipotle Porcupine Meatballs?

Nutrition Facts

Recommended Video

More from Taste of Home