PRESSURE-COOKER CHIPOTLE PORCUPINE MEATBALLS

Pressure-Cooker Chipotle Porcupine Meatballs image

My family loves porcupine meatballs. We have been eating this retro dish for years-I just updated it with a little more spice for myself. With the electronic pressure cooker, it is ready in minutes and is great for a day I don't have a lot of time. It makes some great leftover makeovers, too! -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1 large egg, lightly beaten
3/4 cup uncooked instant rice
1 cup canned pumpkin, divided
1 envelope onion soup mix
3 tablespoons minced chipotle peppers in adobo sauce, divided
1 teaspoon Worcestershire sauce, divided
1 pound ground beef
1 tablespoon olive oil
1 garlic clove, minced
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 cup beef stock
1/2 cup water
2 tablespoons lime juice

Steps:

In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls., Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving., Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

Nutrition Facts : Calories 144 calories, Fat 6g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.