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If you’re familiar with porcupine meatballs (meatballs with rice inside) you’ll recognize that porcupines in a skillet is an easier but just as tasty dinner! This version is made in the Instant Pot which makes it super fast!
Porcupines in a Skillet (Instant Pot Recipe)
Greg’s favorite dinner from when he was growing up was porcupine meatballs. No these aren’t meatballs made with porcupine. They are uncooked rice mixed with ground beef to create a meatball that looks like it has pokey porcupine quills sticking out. I have made them in the past in the Instant Pot and in the slow cooker. They are super delicious. Today’s recipe is a take on porcupine meatballs. Basically it’s all the ingredients of porcupine meatballs without the hassle of forming the meat into balls. It’s like a saucy rice and beef skillet. I like to add a little cheese to the top of my dish! Nom nom!
Ingredients you’ll need…
For the meat:
- 1poundlean ground beef–you can also use ground turkey or ground pork
- 2 tspWorcestershire sauce–for flavor
- 1 tspkosher salt–or sea salt
- 1/2 tspblack pepper–or white pepper
- 1 tspgarlic powder–or granulated garlic
- 1 1/2cupsbeef or chicken broth–or water and Better than Bouillon base
- 1cupwhite rice or brown rice–I used long grain brown rice
For the sauce:
- 1(14.5 oz) can crushed tomatoes–for a texture smoother than diced tomatoes but with more body than tomato sauce
- 2 Tbspbutter–adds a velvety richness to the sauce
- 1/2 tsponion powder
- 1/2 tspgarlic powder–or granulated garlic
- 1/8 tspkosher salt–or sea salt
How to make the recipe
- Brown the ground beef: Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown the beef for about 5 minutes. If there is excess grease, drain. Stir in the Worcestershire, 1 tsp salt, pepper and garlic powder to coat the meat.
- Deglaze: Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Sprinkle in the rice, don’t stir.
- Add sauce ingredients: Dump in the crushed tomatoes, butter, onion powder, garlic powder and ⅛ tsp kosher salt on top and don’t stir.
- Pressure cook: Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for white rice or 22 minutes for brown rice. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Serve: Stir well. Scoop onto plates and serve. Top with a little mozzarella or cheddar cheese, if desired.
Notes/Tips
- Type of rice: I used long grain brown rice. However you can use long grain white rice, jasmine rice, converted rice, etc. I would cook the brown rice for 22 minutes and the other types of rice for 5 minutes. I would use the same ratio of rice to broth as listed in the recipe. (I have never used minute rice in the Instant Pot but I assume that you wouldn’t only cook it for 1-2 minutes under pressure.)
- Types of cheese: I like to top my serving with a bit of cheese. Try mozzarella, cheddar or parmesan cheese.
- Make sure to dump the ingredients and don’t stir as stated in the recipe card. If you don’t you risk getting the burn error message.
- You can double this recipe. Double all ingredients and keep the cooing time the same.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- I used a 6 quart Instant Pot* but you can also make this in a 3 or 8 quart pot.
- Try using a hamburger chopping tool* to break up ground meats. I love it!
- This recipe can be gluten free. Just make sure to use a gluten free Worcestershire sauce.
You’ll also love these Instant Pot recipes…
Easy Instant Pot Spaghetti Sauce–Deb said, “Just an awesome recipe. Didn’t think it would be, but tried anyway because it looked easy. Wow — what an eye opener! Thanks!”
Instant Pot Million Dollar Lazy Lasagna–Carol said, “It was so good, I’ve put it in the definitely make again list. That’s what my husband said and not much gets that approval.”
Instant Pot Bobby Flay’s Italian Meatballs–Carol said, “I made your meatballs for dinner tonight and they are without a doubt the best I’ve ever made and maybe the best I’ve ever had served. This recipe will definitely be a repeat for our family.”
Instant Pot Lazy Stuffed Cabbage–Soledad said, “I love this recipe!”
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.?Use the filterto find exactly what you are looking for.
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Porcupines in a Skillet (Instant Pot Recipe)
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- Author: 365 Days of Slow and Pressure Cooking
- Prep Time: 15 minutes
- Cook Time: 5-22 minutes
- Total Time: 0 hours
- Yield: 4–6 servings 1x
Description
If you’re familiar with porcupine meatballs (meatballs with rice inside) you’ll recognize that porcupines in a skillet is an easier but just as tasty dinner! This version is made in the Instant Pot which makes it super fast!
Ingredients
Units Scale
For the meat:
- 1 pound lean ground beef
- 2 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 cups beef or chicken broth
- 1 cup white rice or brown rice (uncooked)
For the sauce:
- 1 (14.5 oz) can crushed tomatoes
- 2 Tbsp butter, cut into 4 pieces
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown the beef for about 5 minutes. If there is excess grease, drain. Stir in the Worcestershire, 1 tsp salt, pepper and garlic powder to coat the meat.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Sprinkle in the rice, don’t stir.
- Dump in the crushed tomatoes, butter, onion powder, garlic powder and ⅛ tsp kosher salt on top and don’t stir.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for white rice or 22 minutes for brown rice. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir well. Scoop onto plates and serve. Top with a little mozzarella or cheddar cheese, if desired.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
