Name: Pressure-Cooker Chipotle Porcupine Meatballs
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Pressure-Cooker Chipotle Porcupine Meatballs

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Chipotle Porcupine Meatballs

1. 1 large egg, lightly beaten -

2. 3/4 cup uncooked instant rice -

3. 1 cup canned pumpkin, divided -

4. 1 envelope onion soup mix -

5. 3 tablespoons minced chipotle peppers in adobo sauce, divided -

6. 1 teaspoon Worcestershire sauce, divided -

7. 1 pound ground beef -

8. 1 tablespoon olive oil -

9. 1 garlic clove, minced -

10. 1 can (10-1/2 ounces) condensed tomato soup, undiluted -

11. 1 cup beef stock -

12. 1/2 cup water -

13. 2 tablespoons lime juice -

How to cook deliciously - Pressure-Cooker Chipotle Porcupine Meatballs

1. Stage

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. Stage

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. Stage

Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving.