Ingredient: cornstarch or potato starch

Instant Pot Chicken & Brown Rice

Instant Pot Chicken & Brown Rice
Print Recipe
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Instant Pot Chicken & Brown Rice
Print Recipe
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Place insert in Instant Pot and set to Saute. When it says "HOT", add the oil to the pot.
  2. Add onion, carrots, celery and garlic. Saute for 4 minutes, stirring occasionally. Press cancel.
  3. Add remaining ingredients. Close the lid and set valve to "Sealing" position.
  4. Cook at high pressure for 22 minutes.
  5. Let naturally release pressure for 10 minutes. Manually release any remaining pressure. Open lid and stir.
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Porcupine Meatballs with Brown Mushroom Gravy

These easy meatballs are simmered in a rich brown gravy with onions and mushrooms.

Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Ingredients
Brown Mushroom Gravy
Servings: meatballs
Instructions
  1. Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.) Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
  2. While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions. When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
  3. Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes

Note that the meatballs will grow when cooking because of the raw rice in them.

Nutrition info on 5 meatballs with sauce:  258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein

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