Here’s a great one-pot casserole for whenever time’s tight. Note that you must heat the liquid in the cooker before you add the frozen meatballs. Otherwise, they’ll drop the temperature of the liquid too low, the rice will fall to the bottom of the pot before it can come to pressure, and you’ll end up with a burn notice.
2 1/2cupschicken broth
1cupraw white basmati riceplus 1 tbsp
1/2cupfrozen chopped onionor 1 small yellow or white onion; peeled and chopped
2tspstemmed and minced fresh sage leavesor 1 tsp dried sage
1 1/2lbsfrozen mini or bite-sized turkey meatballs(a gluten-free version if that’s a concern), 1/2-1 ounce each
Press the button SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F. Set the timer for 10 minutes.
Mix the broth, rice, onion, sage, thyme, and salt in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the liquid. Stir in the frozen meatballs, then turn off the SAUTÉ function. Set the butter in the mixture and lock the lid onto the pot.
Option 1Max Pressure Cooker
Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
Option 2All Pressure Cookers
Press Poultry, Pressure cook or Manual and set for High pressure for 12 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal— but do not open the lid. Leave the pot undisturbed for 10 minutes after the pressure has been released. Unlatch the lid and open the cooker. Stir well before serving.
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• Swap out the herbs for any you prefer. We’ve skewed these to match the Italian flavoring in most meatballs. But if you’ve got plain meatballs, try a mix of dried thyme and dried dill, or even stemmed and minced fresh parsley and tarragon leaves.
• Cheese is a welcome garnish, particularly finely grated Parmigiano-Reggiano or another hard, aged cheese.
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