Instant Pot® Mexican-Style Meatballs and Quinoa

South-of-the-border meatballs and quinoa stew in rich tomato sauce for an offbeat meal in about an hour, thanks to an electric pressure cooker.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 592 Calories

Ingredients

• 2 tablespoons milk
• ¼ teaspoon salt
• 2 eggs, lightly beaten
• ¼ teaspoon ground black pepper
• ½ cup bread crumbs
• ¼ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 ¼ cups chicken broth
• ½ red onion, sliced
• ½ red onion, minced
• 1 pound ground veal
• 1 jalapeno pepper, diced
• 1 cup quinoa, rinsed
• 1 ½ tablespoons corn oil
• 1 cup crumbled cotija cheese, divided
• 6 tablespoons chopped cilantro, divided
• ½ teaspoon chipotle powder
• 1 (16 ounce) can Mexican-style hot tomato sauce (such as Goya®)

Recipe Instructions

Step 1

Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.

Step 2

Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.

Step 3

Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.