Name: Turkey Meatballs with Buttery Rice Pilaf
Prep time: 5 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 2 1/2 cups chicken broth; 1 cup raw white basmati rice (plus 1 tbsp); 1/2 cup frozen chopped onion ( or 1 small yellow or white onion; peeled and chopped); 2 tsp stemmed and minced fresh sage leaves (or 1 tsp dried sage); 1 tsp stemmed fresh thyme leaves (or 1/2 tsp dried thyme); 1/2 tsp table salt; 1 1/2 lbs frozen mini or bite-sized turkey meatballs ( (a gluten-free version if that’s a concern), 1/2-1 ounce each); 2 tbsp butter

Turkey Meatballs with Buttery Rice Pilaf

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

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.

Course

Dinner, Lunch

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Poultry, Rice & Pastas

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Basmati Rice, Meatballs, Turkey Meatballs

Prep Time

5 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

2 1/2 cups chicken broth
1 cup raw white basmati rice plus 1 tbsp
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
2 tsp stemmed and minced fresh sage leaves or 1 tsp dried sage
1 tsp stemmed fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp table salt
1 1/2 lbs frozen mini or bite-sized turkey meatballs (a gluten-free version if that’s a concern), 1/2-1 ounce each
2 tbsp butter

Course

Dinner, Lunch

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Poultry, Rice & Pastas

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Basmati Rice, Meatballs, Turkey Meatballs

Prep Time

5 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

2 1/2 cups chicken broth
1 cup raw white basmati rice plus 1 tbsp
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
2 tsp stemmed and minced fresh sage leaves or 1 tsp dried sage
1 tsp stemmed fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp table salt
1 1/2 lbs frozen mini or bite-sized turkey meatballs (a gluten-free version if that’s a concern), 1/2-1 ounce each
2 tbsp butter

Instructions

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 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
Option 2 All 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.

Recipe Notes

Beyond

• 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.

*Using a –20°F CHEST FREEZER?

There is no difference in cooking times.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.