Instant Pot Porcupine Meatballs are the ultimate cozy comfort food—tender beef meatballs studded with rice and simmered in a tangy, savory tomato sauce, all ready in under an hour with almost zero fuss. If you love classic recipes with a modern, time-saving twist, this dish is about to become a new family favorite!
Why You’ll Love This Recipe
- Total Comfort Food: These nostalgic meatballs hit all the right notes—juicy, hearty, and slathered in a savory tomato sauce.
- Hands-Off Cooking: The Instant Pot does all the simmering while you relax; no babysitting required!
- Familiar with a Fun Twist: Mixing rice into the meatballs (that’s the “porcupine” bit) adds subtle texture and makes every bite interesting.
- Family-Friendly and Adaptable: Mild flavors make these a hit with kids, while you can easily spice things up for adult tastes.
Ingredients You’ll Need
The beauty of Instant Pot Porcupine Meatballs lies in a handful of wholesome staples—each one brings something special, whether it’s succulence, heartiness, or that nostalgic tangy tomato flavor. Here’s what you’ll need and why it matters.
- Ground Beef (80% to 90% Lean): This creates a juicy, flavorful base for your meatballs; a bit of fat keeps them tender.
- Onion (grated or finely diced): Releases sweetness and moisture directly into each bite without overpowering the meatballs.
- Egg: Acts as the glue that holds everything together, so your meatballs never fall apart.
- Long Grain White Rice (uncooked, rinsed): The “porcupine” signature! As the rice cooks, it expands for great texture throughout the meatballs.
- Worcestershire Sauce: Deepens the savoriness and adds a slight tang you’ll miss if it’s not there.
- Kosher Salt + Pepper: Simple seasoning that rounds out the flavors perfectly.
- Garlic Powder: Lends mellow garlicky warmth that doesn’t overpower.
- Heavy Cream or Half and Half (optional): If you’re using very lean beef, this splash keeps the meatballs moist and extra rich.
- Bread Crumbs (optional): Help with binding if your mixture feels loose—especially handy with lean beef.
- Condensed Tomato Soup: Shortcut alert! This forms the base of the classic, silky tomato sauce.
- Water or Broth: Using the soup can to measure ensures your sauce isn’t too thick and coats everything nicely.
- Red Wine Vinegar: A dash brightens everything and brings tangy zip to the sauce.
Variations
The beauty of Instant Pot Porcupine Meatballs is how flexible they are! You can mix and match flavors or ingredients based on what you’re craving or have on hand—don’t be afraid to make this recipe your own.
- Turkey or Chicken Swap: Use ground turkey or chicken for a lighter spin—just don’t skip the heavy cream or breadcrumbs to keep things juicy.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little extra heat.
- Veggie Boost: Finely grate some carrot or zucchini into the meatballs for a pop of color and added nutrition (great for picky eaters!).
- Sauce Variations: Swap the tomato soup for crushed tomatoes or marinara for a different texture and flavor profile—the method stays the same!
How to Make Instant Pot Porcupine Meatballs
Step 1: Mix and Shape the Meatballs
Start by combining your ground beef, onion, egg, uncooked rinsed rice, Worcestershire sauce, salt, pepper, and garlic powder in a large bowl. If you’re choosing to use the optional heavy cream and breadcrumbs (especially helpful with extra lean meat), add them now. Gently mix everything with clean hands until well combined, but be careful not to overwork the mixture or your meatballs might turn out dense. Roll the mixture into 12–14 small meatballs, just a bit smaller than a golf ball, and set them aside on a plate.
Step 2: Make the Sauce
In a separate bowl or directly in the Instant Pot (with the machine off), stir together the tomato soup, water or broth (just fill up the soup can and pour it in), Worcestershire sauce, and red wine vinegar. If you’re mixing in the pot, use the Sauté function to gently heat the sauce until it starts to bubble around the edges—this gives the flavors a little head start. Give everything a good stir!
Step 3: Add Meatballs and Pressure Cook
Once the sauce is simmering, carefully nestle the meatballs into the pot, letting the sauce surround them but not packing them too tightly. Cancel the Sauté mode, then lock the Instant Pot lid in place and set the steam release knob to Sealing. Choose Manual or Pressure Cook and set for 20 minutes—no need to stir during cooking! When the timer is done, let the pot naturally release pressure for 20 more minutes to finish cooking the rice inside each meatball. Afterward, carefully release any remaining pressure manually and open the lid.
Step 4: Skim and Serve
Once open, gently remove the meatballs with a slotted spoon. If you see any excess fat floating in the sauce, feel free to skim it off for a lighter, brighter flavor—especially if you’ll serve the sauce over mashed potatoes or noodles. Pour the warm, savory sauce over the meatballs before serving, and get ready to dig in!
Pro Tips for Making Instant Pot Porcupine Meatballs
- Rice Matters: Always use uncooked long grain white rice for that classic “porcupine” look and perfect bite—shorter grains won’t poke out the same way and can get mushy.
- Don’t Over-Mix: Gently combine your meatball mixture just until blended; overmixing makes the texture dense instead of light and tender.
- Layer with Care: Place the meatballs into the sauce gently and try to keep them in a single layer if possible—this ensures even cooking and classic, round shapes.
- Natural Pressure Release: That extra 20-minute natural release is key—it finishes cooking the rice inside perfectly and prevents tough meatballs.
How to Serve Instant Pot Porcupine Meatballs
Garnishes
For a pop of color and fresh flavor, sprinkle on some chopped fresh parsley or chives right before serving. If you like a little extra zing, a dusting of grated Parmesan or even a pinch of crushed red pepper is totally delicious with Instant Pot Porcupine Meatballs.
Side Dishes
These meatballs absolutely love company from fluffy mashed potatoes (try the sauce spooned generously over the top!), buttery egg noodles, or even some crusty bread to mop up every last drop of sauce. I also adore a simple green salad or roasted green beans on the side to lighten things up.
Creative Ways to Present
For a playful family-style meal, serve the Instant Pot Porcupine Meatballs right from the pot at the table—everyone will want seconds! For parties, tuck each meatball with some sauce into mini slider buns, or skewer them with a toothpick for the ultimate retro-cocktail appetizer. They even shine as a saucy sub sandwich filling topped with melted mozzarella.
Make Ahead and Storage
Storing Leftovers
Transfer cooled leftover Instant Pot Porcupine Meatballs and sauce to an airtight container and pop them in the fridge. They’ll keep beautifully for up to 4 days, making them perfect for next-day lunches or quick dinners on busy nights.
Freezing
These meatballs freeze like a dream! Arrange cooled meatballs and sauce in a freezer-safe container or zip-top bag, pressing out as much air as possible. They’ll keep for up to 2–3 months. Thaw overnight in the fridge before reheating for optimal texture.
Reheating
Warm thawed or chilled meatballs gently in the microwave or in a saucepan over low heat, adding a splash of broth or water if the sauce has thickened in the fridge. Stir occasionally and heat just until hot for the juiciest results—avoid boiling to keep meatballs tender.
FAQs
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Can I use brown rice instead of white rice in Instant Pot Porcupine Meatballs?
Using brown rice isn’t recommended here because it takes longer to cook than white rice and likely won’t soften completely inside the meatballs during the set pressure and natural release time. For best results, stick with long grain white rice for fluffy “porcupine” texture.
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What if I don’t have condensed tomato soup?
You can swap condensed tomato soup with an equal amount of thick tomato puree or passata and adjust the seasoning to taste—add a pinch of sugar for sweetness and a bit more salt. The sauce will have a slightly different consistency and flavor but will still be delicious.
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Can I make Instant Pot Porcupine Meatballs ahead of time?
Absolutely! You can assemble the uncooked meatballs and store them in the fridge for up to 24 hours before cooking. Or, cook the entire dish, cool, and refrigerate—reheat gently when you’re ready to serve. These meatballs also freeze well, so consider doubling the batch for future busy nights.
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Why are they called “porcupine” meatballs?
The rice in the meatball mixture absorbs liquid and pokes out a bit as the meatballs cook, giving them a spiky or “porcupine-like” appearance! It’s a fun, classic twist that sets these meatballs apart from ordinary recipes and kids especially get a kick out of the name and look.
Final Thoughts
If you’ve never tried Instant Pot Porcupine Meatballs, you’re in for a delicious treat—the perfect mix of old-school family comfort and modern-day ease. I hope you’ll give them a spot at your dinner table soon, and that they bring as much warmth and joy to your home as they have to mine. Happy cooking!
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Instant Pot Porcupine Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Instant Pot
- Method: Pressure Cooking
Description
These Instant Pot Porcupine Meatballs are a savory and satisfying dish perfect for a family dinner. Tender meatballs made with ground beef, rice, and flavorful seasonings, cooked in a delicious tomato-based sauce. Serve over potatoes or with your favorite sides for a comforting meal.
Ingredients
Meatballs
- 1 lb Ground Beef (80% to 90% Lean)
- 1 Tablespoon Onion, grated or finely diced
- 1 Egg
- 1/4 cup Long Grain White Rice (uncooked, rinsed)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Kosher Salt (or 3/4 tsp table salt)
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 3 Tablespoons Heavy Cream (or half and half) – optional
- 2 Tablespoons Bread Crumbs – optional
Sauce
- 1 (10.75 oz) can Condensed Tomato Soup
- 1 can Water or Broth (use the soup can)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Red Wine Vinegar
Instructions
- Meatballs – Mix all meatball ingredients, form into small meatballs.
- Sauce – Mix sauce ingredients together.
- Pressure Cook the Meatballs – Add meatballs to pot once sauce simmers.
Set aside.
Pour into Instant Pot, set to Sauté mode to warm.
Close lid, set to Pressure Cook for 20 minutes.
Natural release for 20 minutes, then manually release.
Open lid, serve meatballs with sauce.
Notes
- A few readers suggest cooking potatoes in the sauce simultaneously.
