Name: Instant Pot Mexican-Style Meatballs and Quinoa
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Ground veal - 1 pound; Eggs, lightly beaten - 2; Red onion, minced - ½; Crumbled cotija cheese, divided - 1 cup; Chopped cilantro, divided - 6 tablespoons; Bread crumbs - ½ cup; Milk - 2 tablespoons; Ground cumin - ½ teaspoon; Chipotle powder - ½ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Corn oil - 1 ½ tablespoons; Red onion, sliced - ½; Jalapeno pepper, diced - 1; Quinoa, rinsed - 1 cup; Chicken broth - 1 ¼ cups; Mexican-style hot tomato sauce (such as Goya®) - 1 (16 ounce) can

Instant Pot Mexican-Style Meatballs and Quinoa

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Mexican-Style Meatballs and Quinoa

1. Ground veal - 1 pound

2. Eggs, lightly beaten - 2

3. Red onion, minced - ½

4. Crumbled cotija cheese, divided - 1 cup

5. Chopped cilantro, divided - 6 tablespoons

6. Bread crumbs - ½ cup

7. Milk - 2 tablespoons

8. Ground cumin - ½ teaspoon

9. Chipotle powder - ½ teaspoon

10. Salt - ¼ teaspoon

11. Ground black pepper - ¼ teaspoon

12. Garlic powder - ¼ teaspoon

13. Corn oil - 1 ½ tablespoons

14. Red onion, sliced - ½

15. Jalapeno pepper, diced - 1

16. Quinoa, rinsed - 1 cup

17. Chicken broth - 1 ¼ cups

18. Mexican-style hot tomato sauce (such as Goya®) - 1 (16 ounce) can

How to cook deliciously - Instant Pot Mexican-Style Meatballs and Quinoa

1. Stage

Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.

2. Stage

Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.

3. Stage

Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.

4. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.