Porcupine Meatballs Pressure Cooker Tomato Soup

Shape into small balls. Using your hands mix all meatball ingredients until well combined.

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Form meat mixture into walnut-size balls again not packing the mixture too tightly.

Porcupine meatballs pressure cooker tomato soup. Mix thoroughly and set aside. 1 cup instant rice. Instructions In a medium sized bowl combine meat rice egg parsley onion garlic powder paprika pepper salt and ¼ cup tomato soup.

You should end up with about 30 meatballs. In a large bowl combine all ingredients except the water tomato sauce and Parmesan cheese. In a large mixing bowl combine all sauce ingredients.

Brown all sides of the meatballs in a pan over medium high heat turning frequently. Place in a 6-qt. In large bowl combine meat rice egg and ½ of sauce celery seed salt pepper garlic and onion.

Combine oil and garlic. Shape into twelve 2-in. Shape the meat into balls that are slightly larger than a golf ball.

Add tomatoes butter onion powder garlic powder and salt into an oven safe pan that fits inside your Instant Pot. Adjust to pressure cook on high for 15 minutes. Use a wire whisk to stir soup and water together until no lumps remain.

Drizzle the olive oil in a 913 inch casserole dish then place the meatballs in the dish. Combine soup stock water lime juice remaining 12 cup pumpkin 1-12 tablespoons chipotle pepper and 12 teaspoon Worcestershire sauce. Do this in batches so as not to.

Drain off the excess fat. Heat remaining sauce and water in cooker using brown function or not closing lid. Pour remaining sauce over top Lock lid.

Dont stack them on top of each other. Be the First to Share. In a medium mixing bowl combine the tomato soup and the water.

Add in the tomato soup with water and simmer the meatballs for one hour until the. Add onion celery and green pepper. FOR MEAT DO NOT FILL PRESSURE COOKER OVER 23 FULL.

Step 2 In a large mixing bowl combine the ground beef instant rice onion salt pepper and 12 cup of the soup. 1 egg slightly beaten. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly.

Mix thoroughly and shape into about 20 meatballs and place in a skillet. Pour 1-12 cups sauce into pressure cooker. In another large bowl mix the soup and water together then pour over the meatballs.

When each meatball is browned remove them. Set the meatballs side by side in the sauce. Classic Pressure Cooker Porcupine Meatballs.

Place meatballs in cooker. Mix remaining soup water and worchestershire sauce. Pour the water into the cooker.

In a large bowl combine egg rice 12 cup pumpkin soup mix 1-12 tablespoons chipotle pepper and 12 teaspoon Worcestershire sauce. Form the mixture into meatballs with an ice cream scoop if youd like. Carefully add meatballs to pot.

Combine soup stock water lime juice remaining 12 cup pumpkin 1-12 tablespoons chipotle pepper and 12 teaspoon. When the sauce is starting to simmer stir in then carefully add meatballs. Cool cooker at once see note.

Roll into about 1718 meatballs each about 2 inches in diameter. Mix lightly but thoroughly. Set the machine to cook at high pressure.

Drop meatballs in soup mixture. Mix well and pour into the pot turned to the sauté mode. Brown the meatballs in a skillet on medium high until all browned.

Close the instant pot and lock the lid. Combine tomato sauce water sugar and mustard. In a mixing bowl combine the beef egg rice worcestershire salt pepper garlic powder and breadcrumbs.

Wet your hands and form the mixture into medium size meatballs. In a pressure cooker pot add 4 cans of tomato soup and 2 12 soup cans of water and bring to a rolling boil over medium-high heat.

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