Pressure Cooker Porcupine Meatballs and Orange Gravy

Update: Deon is revamping her site and graciously sent me the recipe to include in the post. 

Today I’m featuring a pressure cooker recipe from Deon Sagers. Deon has a fun new site, iPinnedIt, where she invites readers to share their Pinterest PROPS! and FLOPS!.

Deon is a veteran pressure cooker cook and an early follower of Pressure Cooking Today. Fortunately for us, she agreed to share one of her all-time favorite pressure cooker recipe with us.

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Howdy-do, Pressure Cooking Today readers! I am Deon Sagers, and I love Pinterest! So much so that I started a website, www.iPinnedIt.com, which provides a forum where Pinteresters can either brag or whine about the pins they have tried. So fun!

I also post my own culinary adventures on the website, and I am thrilled that Barbara has invited me to share one of my all-time favorites with you today!

Having grown up with a mother who used her pressure cooker several times every week, I naturally followed in her footsteps and have been using my own pressure cooker for everything from juicy, tender, fall apart pot roasts to the insanely delicious Porcupine Meatballs and Orange Gravy recipe I am sharing with you today! Boy howdy, there is something so tasty about the flavors in this fairly simple recipe that just linger on the back of your tongue and make you think you’ve died and gone to comfort food heaven! YUH-UM!

My family has officially declared this meatballs and gravy recipe among their top five faves, and I know you will absolutely fall head-over-heels in love with it too! If you happen be a Pinterest junkie like me, you are definitely going to want to pin this recipe to your foodie board, and even if you haven’t succumbed to that great Pinterest abyss, give this recipe a go–you will be so glad you did!

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Thanks Deon for sharing your gorgeous meatballs with us. Visit iPinnedIt for the insanely delicious Porcupine Meatballs and Orange Gravy recipe. Deon uses a a Presto 6 quart aluminum stove top pressure cooker that she’s had for “oh, I don’t know how long . . . ages!”

Update: When making this recipe in a 6 qt. electric pressure cooker, a reader suggests reducing the amount of soup used. See comment below.

Porcupine Meatballs and Orange Gravy

Ingredients:

  • 2 pounds lean ground beef
  • 1 cup uncooked white rice (see footnote)
  • 4 tablespoons all-purpose flour
  • 1 small white onion, chopped fine
  • 2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 4 cans condensed tomato soup*
  • 2 1/2 soup cans of water*

Directions:

Place ground beef into large mixing bowl. Add chopped onion, rice, flour, salt, and pepper. Using your hands, gently mix ingredients together taking care not to overwork the meat. Form meat mixture into walnut-size balls, again not packing the mixture too tightly.

In a pressure cooker pot, add 4 cans of tomato soup and 2 1/2 soup cans of water and bring to a rolling boil over medium-high heat. Use a wire whisk to stir soup and water together until no lumps remain. Carefully add meatballs to pot. Seal pressure cooker with lid, increase heat to high, and allow pressure cooker to heat until the steam indicator pops up. Turn heat to medium or medium-low and place the regulator over steam pipe.

Cook meatballs for 25 minutes while maintaining a steady but slow rocking of the regulator. After 25 minutes, remove pressure cooker from heat and allow the pressure to drop on its own before opening lid. This will take approximately 15-20 minutes. (Allowing the pressure to drop slowly allows meatballs to continue to cook while increasing their tenderness.)

Once steam indicator has dropped, carefully remove lid taking care of the steam. Using a slotted spoon, remove meatballs to a large serving bowl and keep warm.

Taste the orange gravy remaining in the pot and season to taste with additional salt and pepper. Stir in a bit of hot water if the gravy is too thick. Pour orange gravy into separate serving bowl.

FOOTNOTE: I have great success using instant rice in this recipe, but long-grained white rice would work as well.

*EDIT: Since posting this recipe, I have purchased a Cuisinart 6-Quart Electric Pressure Cooker and have found that if making this recipe with my electric pressure cooker rather than my stovetop pressure cooker, the tomato soup should be reduced to 2 cans and the water should be reduced to one can and it should be cooked on low pressure. Everything else in the recipe remains the same.

Recipe by my mom!