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Instant Pot Mexican-Style Meatballs and Quinoa
Instant Pot Mexican-Style Meatballs and Quinoa
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Instant Pot Veal Meatball & Quinoa Stew in Flavorful Tomato Sauce - A Mexican-inspired dish cooked in no time!
Ingredients:
  • 1 pound ground veal
  • 2 eggs, lightly beaten
  • 0.5 red onion, minced
  • 1 cup crumbled cotija cheese, divided
  • 6 tablespoons chopped cilantro, divided
  • 0.5 cup bread crumbs
  • 2 tablespoons milk
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chipotle powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 1.5 tablespoons corn oil
  • 0.5 red onion, sliced
  • 1 jalapeno pepper, diced
  • 1 cup quinoa, rinsed
  • 1.25 cups chicken broth
  • 1 (16 ounce) can Mexican-style hot tomato sauce (such as Goya®)
Instructions:
  • Combine veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder in a bowl. Shape the mixture into approximately 20 walnut-sized balls.
  • 1. Preheat your Instant Pot on Saute mode and add oil. Cook red onion slices and jalapeno pepper until slightly softened, approximately 5 minutes. 2. Stir in quinoa, then add broth and half of the tomato sauce. Mix thoroughly. 3. Gently place meatballs into the pot and pour the remaining tomato sauce over them.
  • Secure the lid by closing and locking it. Choose medium pressure on Manual mode following the manufacturer's guidelines. Set the timer for 10 minutes and wait for 8 to 10 minutes for the pressure to build.
  • Follow the manufacturer's instructions to naturally release the pressure for 10 to 40 minutes. Serve the meatballs on top of the stewed tomatoes and quinoa. Garnish with the rest of the cotija cheese and cilantro before serving.

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