Instant Pot Meatball Risotto (With Easy Gluten-free Option)
1 lb ground beef * 2 tsp grated parmesan cheese * 2 tsp Italian seasoning * 1/2 tsp onion powder * 2 cups Arborio rice * 4 cups beef broth, divided into 2 cups, 1 cup and 2x half cups * 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 is brown, 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 has finished 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.