Pressure Cooker Porcupines Food

CLASSIC PORCUPINE MEATBALLS

Classic Porcupine Meatballs image

Make and share this Classic Porcupine Meatballs recipe from Food.com.

Provided by ladyshell2005

Categories One Dish Meal

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs ground beef
1 cup uncooked rice
2 tablespoons chopped onions
2 teaspoons salt
1/2 teaspoon ground pepper
2 (10 1/2 ounce) cans tomato soup
1 1/2 cups water

Steps:

Combine meat, rice, onion, salt and pepper; knead to mix.
Mix tomato soup and water in pressure cooker.
Form meat mixture into oblong balls; place in pressure cooker.
Cook at medium pressure setting for ten minutes.
Serve with salad and a vegetable.

Nutrition Facts : Calories 302.1, Fat 14.1, SaturatedFat 5.5, Cholesterol 61.7, Sodium 854.3, Carbohydrate 23.7, Fiber 1, Sugar 4.9, Protein 19.1

PRESSURE COOKER PORCUPINES

Pressure Cooker Porcupines image

With the wife and I both working and the kids (4) in all kinds of after school activities we relied on fast recipes to keep us on the move. This was one of those.

Provided by Widetrack

Categories Meat

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground chuck
1 cup long-grain minute rice
1 slightly beaten egg
1/2 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1 (10 ounce) can condensed tomato soup
16 ounces water

Steps:

Mix first six ingredients by hand until completely blended.
Separate and roll mixture into 2" balls.
Place on bottom of cold pressure cooker.
Add condensed soup and water (no need to stir).
Lock on lid and bring contents to High pressure over high heat.
Once pressure has been reached, allow to cook for 8 minutes.
As soon as the cooking time is done remove cooker from heat and using the manufacturer's recommended instructions, rapidly remove pressure and open cooker.
Serve while hot.

Nutrition Facts : Calories 332.7, Fat 11.5, SaturatedFat 4.2, Cholesterol 126.6, Sodium 791.1, Carbohydrate 29.4, Fiber 1.3, Sugar 6, Protein 26.4

PORCUPINES

Porcupines image

These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.

Provided by Tara

Categories 100+ Everyday Cooking Recipes

Time 1h30m

Yield 5

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
½ cup uncooked white rice
½ cup water
½ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water

Steps:

In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g

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

Categories Appetizers

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.

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