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

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.