Instant Pot Meatball Risotto is one-pot comfort food that everyone will love, with saucy tomato replacing the velvety cheese of a more traditional risotto.
Instant Pot Meatball Risotto
Instant Pot Meatball Risotto is an easy-to-make comfort food dish. An electric pressure cooker does all of the heavy lifting in this simple one-pot recipe that everyone will love, with a saucy tomato replacing the velvety cheese of a more traditional risotto. I use beef broth instead of wine in my version of the recipe. If you want to use wine, simply swap it out for the first 1/2 cup of beef broth that’s used when toasting the rice. This recipe is easily gluten-free if you check your labels. Here’s how I make Instant Pot Meatball Risotto.
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
- 6 qt electric pressure cooker (I used a 6 qt Instant Pot Duo Plus)
- silicone cooking spoon
- measuring cup
- measuring spoons
- large glass mixing bowl
- 1 lb ground beef
- 2 tsp grated parmesan cheese (the shaky kind, check label if making gluten-free)
- 2 tsp Italian seasoning (I used McCormick which is gluten-free)
- 1/2 tsp onion powder (I used McCormick which is gluten-free)
- 2 cups Arborio rice (I used Della which is gluten-free)
- 4 cups beef broth, divided into 2 cups, 1 cup and 2x half cups (I used Swanson which is gluten-free)
- 1x 28 oz can tomato sauce
- 1x 14.5 oz can petite diced tomatoes
- extra virgin olive oil
- fresh parsley (optional for garnish)
Put the ground beef, Italian seasoning, onion powder and grated parmesan cheese into the mixing bowl and combine thoroughly.
Plug the pressure cooker in and select the saute setting.
Add a thin layer of olive oil to the bottom of the pot.
Form meatballs from the ground beef mixture and place into the pot. I wanted my meatballs on the smaller side, the batch cooked as written here made 24 meatballs.
Brown the meatballs.
Once the outside of the meatballs have browned, remove them from the pot and set aside.
Add a 1/2 cup of beef broth and the rice to the pot and let saute for 3-4 minutes.
Add 2 cups of beef broth to the pot, followed by the tomato sauce and the petite diced tomatoes. All of the rice should be covered.
Return the meatballs to the pot. Try to ensure all meatballs are coated with sauce.
Put the lid onto the Instant Pot and close to seal.
Switch the pressure cooker to manual high pressure and cook for 5 minutes.
Once the cooking cycle finishes, do a quick pressure release and remove the lid.
Add 1 cup of beef broth and stir well. Add a little more of the remaining broth if the mixture seems to stiff.
Garnish with fresh parsley if desired and serve immediately.