Creamy Instant Pot Porcupine Meatballs

4.60 from 10 votes

Delicious porcupine meatballs filled with rice and full of flavor, topped with a rich creamy white sauce and cooked to perfection in an Instant Pot!

Prep Time15

Cook Time20

Additional Time10

Total Time45

Course: Beef

Cuisine: instant pot

Keyword: beef, cream of mushroom soup, creamy meatballs, instant pot, ninja foodi, porcupine meatballs

Servings:

Calories: 307kcal

Author: Courtney O'Dell

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In a large bowl, combine the ground beef, rice and salt and pepper.
Once the meat and rice and mixed together, roll the meat into balls, approximately the size of a golf ball.
In your Instant Pot or Ninja Foodi pressure cooker, add the can of cream of mushroom soup and half a can of water. Mix the two together thoroughly.
Add your meatballs to the liquid in your Instant Pot or Ninja Foodi pressure cooker. Follow the directions on your cooker to prepare it for pressure cooking mode.
On the Instant Pot or Ninja Foodie, switch the cooking selector to “Pressure” mode, and set the time for 20 minutes. Put on the Ninja pressure cooker lid and hit the start button. Let the pressure cooker come to pressure and cook for 20 minutes. Once the pressure cooker cycle has completed, allow the machine to remain warm, under pressure for 5 minutes.
Once the 5 minute cycle is complete, flip the pressure release valve on the lid from “Pressure” to “Release” and allow the pressure to dissipate. This will probably take a couple of minutes. Be careful to keep your hand clear of the steam as it is very hot!
Once the pressure is released, open the lid and remove the meatballs and sauce to enjoy! Add to rice, egg noodles or crusty bread and dig in!