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

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Noelle Myers, Grand Forks, North Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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.

TEST KITCHEN APPROVED

Pressure-Cooker Chipotle Porcupine Meatballs

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Yield:1 dozen

Prep:25 min

Cook:15 min

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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

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Directions

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.