Porcupine meatballs are great. For those unfamiliar, porcupine meatballs have rice in them. The rice really holds the flavor, and gives the meatballs a unique texture. I’ve been making them for a while now, and have always found that the meatballs can take on an almost soup or stew like chunky consistency. And I thought, why not make it one! And that’s how Instant Pot Porcupine Meatball Soup was born. There’s very little broth in this soup as I make it. (I probably ought to have called it a stew, in fact.) You can have more broth by increasing the amount that you use. The soup will be your new favorite comfort food. It is thick and hearty. It’s simple to make and is gluten-free if made according to the instructions below. Here’s how I make it.
Instant Pot Gluten-free Porcupine Meatball Soup
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- Instant Pot (I used an Instant Pot 6 Qt Duo Plus)
- large mixing bowl
- measuring cup
- measuring spoons
Pyrex 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PieceiNeibo silicone spoon With stainless handleInstant Pot Tempered Glass Lid w stainless rimInstant Pot 6 qt Programmable Pressure Cooker
- 2 lb ground beef
- 1 cup uncooked white rice
- 1 egg, lightly beaten
- 1/2 cup dried chopped onion
- 2 tsp parsley flakes
- 2 tsp garlic powder
- 2 tsp onion powder
- 28 oz canned tomato sauce
- 28 oz can diced tomatoes seasoned with basil, garlic and oregano
- 8 oz frozen carrots
- 1 cup beef broth
Spray the Instant Pot with nonstick cooking spray.
Place the ground beef, rice and egg into a large mixing bowl and combine thoroughly.
Add in the seasonings and combine thoroughly.
Form small meatballs from the beef mixture. (I made them on the small side and had 48 of them.)
Pour the tomato sauce and beef broth over the meatballs.
Add the carrots to the pot.
Add the diced tomatoes to the pot.
Place the cover on the Instant Pot and set to cook on manual high pressure for 15 minutes.
Allow pressure to release naturally.
Serve and enjoy!