This stew recipe was a happy accident. I had been trying to make a meatball soup with homemade meatballs. On one hand, I wasn’t successful in that the soup didn’t come out, and I will be making another attempt. On the other hand, I was successful in coming up with the yummy Meatball Rice Stew recipe that I’m sharing here with you today. Meatball Rice Stew is tasty, filling comfort food. This recipe comes together easily with homemade meatballs and an easy gluten-free option. Here’s how I make it.
Meatball Rice Stew
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- electric pressure cooker (I used a 6 qt Instant Pot)
- large mixing bowl
- measuring cups
- measuring spoons
Pyrex 3-Piece Glass Measuring Cup SCook’s Pro Adjust-A-Measure Set, 3-PiecePyrex 8 Piece Smart Essentials Bowl SetSilicone & Stainless Steel 4 Ounce Soup LadleInstant Pot DUO Plus 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker
- 1.5 lbs ground beef
- 2 eggs
- 6 tsp steak sauce
- 1/2 cup bread crumbs (To make this recipe gluten-free just use gluten-free bread crumbs.)
- 2 tbsp dried chopped onion
- 2 tbsp dried parsley
- 2 tbsp Italian seasoning
- 28 oz diced tomatoes seasoned with basil, garlic & oregano, undrained
- 4 cups beef broth
- 2 tbsp butter
- 16 oz frozen mixed vegetables
- 1.25 cups white rice
Place the ground beef, eggs, steak sauce, Italian seasoning, bread crumbs, dried onion and dried parsley into a large mixing bowl.
Divide the mixture and shape into mini meatballs. I made 42 of them.
Set the meatballs aside.
Place the beef broth and butter into the Instant Pot.
Set the Instant Pot to saute and heat the mixture. Stir often until you have a smooth broth.
Place the meatballs into the Instant Pot.
Place the rice into the pot.
Place the mixed vegetables into the pot.
Place the diced tomatoes into the pot.
Set the Instant Pot to cook on manual for 7 minutes.
Once the cooking cycle has finished, do a quick pressure release.