How to Instant Pot by Daniel Shumski

Author:Daniel Shumski
Language: eng
Format: epub, azw3
Publisher: Workman Publishing Co., Inc.
Published: 2017-02-27T16:00:00+00:00

Clockwise from top: Greek-Inspired Meatballs with Mint and Feta, Basil-Parmesan Meatballs, Sweet-and-Sour Meatballs

Marvelous Slow-Cooker Meatballs

Maybe we tend to think of meatballs as a classic accompaniment to pasta, and served with a marinara sauce, they certainly are that (see below). But don’t stop there. Serve sweet-and-sour meatballs with rice and a side of vegetables, or make meatballs with feta and mint (see here) for a Greek-inspired twist. Either way, you can take the credit while the Instant Pot does much of the work.

Master Method

1 Basil-Parmesan Meatballs

Total time: 5 hours 20 minutes

Active time: 20 minutes

Yield: Serves 6

1 pound 85% lean ground beef, ground veal, ground pork, or a combination

¾ cup plain bread crumbs

¾ cup pesto (see Note)

¼ cup freshly grated Parmesan cheese

1 large egg yolk, lightly beaten

1 tablespoon neutral-flavored vegetable oil, such as canola or peanut

1 jar (24 ounces) favorite marinara sauce

½ cup water

Fresh basil leaves, for garnish

1 Line a large plate with waxed paper or parchment paper. Place the ground meat, bread crumbs, pesto, Parmesan, and egg yolk in a medium bowl and mix with your hands until well combined. Use your hands to pat and gently roll the meat into 12 equal-size balls, setting them on the prepared plate.

2 Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the meatballs. Cook with the lid off until the meatballs are browned on one side, about 2 minutes.

3 Add the marinara sauce and water and stir very gently to distribute the meatballs evenly.

4 Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and use the Slow Cook or Adjust button to select the lowest temperature (“Less”). Use the − or + button to set the time to 5 hours.

5 When the cooking time is finished, press Cancel and remove the lid. Place the meatballs and sauce on a serving platter and garnish with basil leaves. Serve hot.

Basil-Parmesan Meatballs will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, place the meatballs and sauce in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.

Note: Pesto sauce is often sold in shelf-stable jars, in the refrigerated case in tubs, and in the freezer section as cubes. The refrigerated or frozen versions are usually superior in flavor.

2 Sweet-and-Sour Meatballs

Total time: 5 hours 20 minutes

Active time: 20 minutes

Yield: Serves 6

1 pound 85% lean ground beef, ground veal, ground pork, or a combination

¾ cup plain bread crumbs

4 small cloves garlic, finely chopped

1 small white or yellow onion, finely chopped

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 large egg yolk, lightly beaten

1 tablespoon neutral-flavored vegetable oil, such as canola or peanut

½ cup apple cider vinegar

½ cup ketchup

1 cup water

1 cup brown sugar

2 tablespoons soy sauce

Finely chopped green, red, and yellow bell peppers, for garnish

White Rice (optional), for serving

1 Line a large plate with waxed paper or parchment paper.

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