The only thing traditional about my meatballs and sauce is the meat – it’s beef. While Italian spices are nice, southwestern spices like cumin are ground chipotle pepper are twice as nice. And, rather than slaving away all day in the kitchen with a slow-simmer, I’ve cut the cook time into a tiny fraction of old-school recipes thanks to the Instant Pot. Check out my recipe for Beef Enchilada Instant Pot Meatballs because, yee-haw, it’s what’s for dinner in 30 minutes.
You know you need this easy Instant Pot dinner recipe in your life, read on! I originally made my Beef Enchilada Instant Pot Meatballs for Beef Loving Texans to add to their growing collection of delicious, nutritious Instant Pot recipes. You can’t beat cooking with lean ground beef in my book, it’s economical, versatile and a real family-pleaser – plus, ounce-for-ounce, has all the protein of a big juicy steak. I chose a 90/10 ground sirloin for these beef meatballs – I didn’t want so little fat that they were dry and crumbly, but I also didn’t want to be sopping out a bunch of fat from the Instant Pot bowl while I was browning them.
So, yeah – BROWING them. Perhaps my favorite feature of an Instant Pot is how foods can be browned, sautéed, caramelized, seared, and so on before moving into the pressure cooking mode. The browning step not only helps the meatballs hold their shape, but also helps develop a richer, more complex taste in the finished recipes. Note that you don’t have to actually cook the meatballs all the way through in the Instant Pot, just brown the outside on all sides, and the pressure cooking will take care of any red or pinkness left on the inside.
I southwestern-ized my meatballs by adding a bit of chipotle chili powder, grated cotija cheese (a hard cow’s milk cheese from Mexico), chopped cilantro and using crushed tortilla chips as the binder. The hearty, robust sauce has a kick to it thanks to my secret ingredient – a can of red enchilada sauce.
You can get these Beef Enchilada Instant Pot Meatballs from prep to plate in about 40 minutes – seriously, friends and family will think you cleared your datebook to spend all day making them. Of course, traditional noodles or zoodles make a tasty combo with these Beef Enchilada Instant Pot Meatballs, but I like to sere with a rice-pepper-corn medley. They would also be tasty with grits, in a sub sandwich roll, wrapped in a tortilla or just eaten solo as an appetizer – perhaps for the big football game coming up!
BTW, this is the Instant Pot I’ve been using, love it.
Have you tried pressure cooking? What is your favorite recipe so far? Please share in the comments – XOXO, Jennifer