Pressure Cooker Porcupine Meatballs

Porcupine Meatballs
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Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
314 Calories
14g Fat
11g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 314
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 27%
Cholesterol 101mg 34%
Sodium 454mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 33g
Vitamin C 3mg 13%
Calcium 28mg 2%
Iron 4mg 21%
Potassium 770mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It can normally be difficult to cook these Porcupine Meatballs to perfection because rice is mixed in with the meat, but the pressure cooker solves that. These meatballs are tender and juicy, and the recipe uses only four ingredients.

You can make this recipe more complex if you'd like. Add some minced garlic, some herbs—such as dried marjoram or dried oregano, or even some Worcestershire sauce. 

The meatballs and sauce are delicious served over more hot cooked rice. Or, serve them over hot cooked pasta or mashed potatoes for a comforting, homey dinner. Add a green salad and some brownies for dessert and dinner is done.


  • 1 1/2 pounds lean ground beef

  • 1/2 cup long grain rice

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons minced onion

  • 1 (10-ounce) can condensed tomato soup

  • 1/2 cup water

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine the meat, rice, salt, pepper, and onion. Shape into small balls about an inch in diameter.

  3. Combine the tomato soup and water in the pressure cooker and stir well to combine. Then heat this sauce by using the brown function or not closing the lid.

  4. Gently drop the meat balls into the soup mixture. Close the pressure cooker cover securely, then bring up to high pressure and cook for 10 minutes.

  5. Let pressure drop of its own accord (natural pressure release). Test with a meat thermometer to make sure that the meat is 160 F. If not, cook for another 3 to 4 minutes after bringing the pressure cooker up to high pressure. Serve over hot cooked noodles.

Recipe Variations

  • When combining the meat and other ingredients before forming the balls, add one tablespoon of Worcestershire sauce.
  • If you're a garlic lover, add in a clove or two of minced garlic.
  • Add in some dried marjoram or dried oregano for additional taste.

How to Store and Freeze

Before storing, the meatballs should be completely cooled down.

  • Cooked meatballs can be stored in airtight containers or bags and placed in the refrigerator, where they will keep for three to four days.
  • Meatballs freeze well and can be frozen for up to two months. Plan ahead, as these should be thawed overnight in the refrigerator when you're ready to use them.
  • To reheat them, you can reheat in the oven or on the stovetop. For the oven: Put the number of meatballs desired on a baking sheet, and cover with aluminum foil. Place in a preheated 300 F oven and heat until warm, about 15 minutes. For the stovetop: Place in a saucepan, cover, reheat over low heat until warm.