Best 5 Pressure Cooker Mini Meatballs With Radiatori Recipes

PRESSURE-COOKER MINI MEATBALLS WITH RADIATORI

Steps:

• Mix the beef, basil, marjoram, and thyme in a medium bowl until the spices are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs.
• Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6- quart electric pressure cooker turned to the browning function. Add the fennel, onion, and bell pepper; cook, stirring often, until the onion turns translucent, about 5 minutes.
• Stir in the pasta, tomatoes, broth, wine, oregano, rosemary, nutmeg, and salt. Submerge the meatballs in the sauce.
• Lock the lid onto the pot.
• STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.
• ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine's timer to cook at high pressure for 8 minutes.
• Use the quick-release method to bring the pot's pressure back to normal.
• Unlock and open the lid. Stir gently before serving.

PRESSURE COOKER HOISIN MEATBALLS

Steps:

• In a 6-qt. electric pressure cooker, whisk together wine, hoisin sauce and soy sauce. Bring to a boil. Reduce heat; simmer until liquid is reduced slightly., In a large bowl, combine next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place in cooker. Lock lid; close pressure-release valve. Select manual setting; pressure-cook on high for 10 minutes., When finished cooking, quick-release pressure. Sprinkle with sesame seeds. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

PRESSURE-COOKER MINI MEATBALLS WITH FARFALLE

Steps:

• Mix the beef and dry herbs in a medium bowl until the herbs are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs. Set aside.
• In a pressure cooker pot sauté onion, garlic, fennel and red bell pepper in olive oil, stirring often, for about 5 minutes.
• Add chopped tomatoes, broth, wine and spices. Cook for 1 minute.
• Stir in the pasta and meatballs. Submerge pasta and meatballs in the sauce.
• Lock the lid onto the pressure cooker pot and bring to high pressure. Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 - 8 minutes. Turn off the heat, release pressure through natural release method. Once the steam is gone, unlock and open the lid.
• Stir gently before serving and sprinkle each portion with grated Parmesan.

PRESSURE COOKER MEATBALLS

Steps:

• Combine meat, rice, salt, pepper, and onion.
• Shape into meatballs.
• Heat tomato juice and water in cooker. Drop meatballs into juice mixture.
• Close cover and place pressure regulator on pipe, cook for 10 minutes with pressure regulator rocking slowly. In other words, secure pressure cooker lid properly, bring the heat up to begin the regulator rocking and when that begins lower the heat until the regulator rocks slowly.
• Remove from heat and let pressure drop by itself. Use precaution and open the lid away from yourself after the pressure cooker valve stops steaming.