This ain't your grandma's pressure cooker. It's an all in one pot that does slow cooker stuff, pressure cooker stuff, and rice cooker. Got rid of the rice cooker and slow cooker!
THIS recipe is absolutely delicious and so dang easy. With the Instant Pot it was super easy and done quickly.
When I make this again, I'd not put in the 1/4 cup beef broth in the meatball mixture. It made the mixture a bit too wet for my liking. But putting tomato paste in the meatballs? Brilliant! Just brilliant.
And for the record, SkinnyTaste.com is one of my all time favorite blogs (and cookbook). If you've not checked it out, you should.
Salisbury Steak Meatballs
|Photo from SkinnyTaste.com|
2 tsp olive oil, divided
1/2 cup minced onions
1/2 lb 93% lean ground beef
1/2 lb 93% lean ground turkey
1/3 cup whole wheat seasoned breadcrumbs
1 large egg, beaten
2 tablespoons tomato paste, divided
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/4 tsp mustard powder
5 oz sliced mushrooms
1 1/4 cup reduced sodium beef brothchopped parsley for garnish (optional)
Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
Gently shape into 20 small meatballs.
Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.