albondigas (mexican meatball soup) in the instant pot

albondigas (mexican meatball soup) in the instant pot

Prep Time:10 min Cook Time:20 min Total Time:30 min

Serves 6

Ingredients

• Meatballs
• 1 lb Lean Ground Beef (85-90%)
• 2 cloves Garlic, chopped
• 1/2 Onion, chopped
• 1/2 Green Bell Pepper, chopped
• 1 Egg
• 1 Tbsp Oregano, dry
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• For the Albondigas Soup
• 4 Carrots, chopped
• 3 cloves Garlic, chopped
• 1/2 Onion, chopped
• 2 Tbsp Olive Oil
• 1 can, 14.5 oz. Roasted Diced Tomatoes
• 2 - 32 oz Organic Chicken Broth
• 1 tsp Salt (or, more to taste)
• Pepper (to taste)
• 2/3 C. White Rice, uncooked
• Cilantro, fresh (for garnish)

Instructions

• 1
  In a bowl, add all of your meatball ingredients and mix well until everything is blended thoroughly. Form meatballs about 1 1/2 inch in diameter -- you should get at least 16-18 depending on what size you make them. Put in the fridge for 5 minutes while you prepare the soup ingredients.
• 2
  In your Instant Pot, turn on the Saute function and add the 2 Tbsp Olive Oil. Throw in the Onions and Garlic and saute until translucent. Add the carrots and tomatoes. Turn OFF the saute function.
• 3
  Pour in the broth and rice, then gently place the meatballs in the Instant Pot, one at a time.
• 4
  Put the top on the Instant Pot and lock in place. Push Manual (high) for 10 minutes. Once the timer beeps, let it release manually for 6-8 minutes - then turn the pot to OFF.
• 5
  Open the lid carefully and add the salt & pepper to taste.
• 6
  Ladle into bowls and serve with lime, and garnish with cilantro if desired.

got the recipe here