30-60 min4 servingsAmerican

Turkey Meatballs with Buttery Rice Pilaf

By Bruce Weinstein and Mark Scarbrough

4 servings

30-60 min

Easy

Turkey Meatballs with Buttery Rice Pilaf

Recipe Details

Course: Dinner, Lunch

Difficulty: Easy

Prep Time: 5 min

Cook Time: 40 min

Total Time: 30-60 min

Cooking Technique: Max Pressure Cook, Pressure Cook, Sauté

Cuisine: American

Yield: 4 servings

Ingredients

2 1/2 cups chicken broth
1 cup raw white basmati rice
½ cup frozen onion, chopped
2 tsp fresh sage leaves, stemmed and minced
1 tsp fresh thyme leaves, stemmed
1/2 tsp table salt
1 1/2 lbs frozen mini or bite-sized turkey meatballs
2 tbsp butter

Here’s a great one-pot casserole for whenever time’s tight. Note that you must heat the liquid in the cooker before you add the frozen meatballs. Otherwise, they’ll drop the temperature of the liquid too low, the rice will fall to the bottom of the pot before it can come to pressure, and you’ll end up with a burn notice.

INSTRUCTIONS

Press the Sauté button and set it to High, More, or Custom 400°F. Set the timer for 10 minutes.
In the Instant Pot®, mix the broth, rice, onion, sage, thyme, and salt. Cook, stirring occasionally, until the liquid begins to steam. Stir in the frozen meatballs, then turn off the Sauté function. Add the butter to the mixture and lock the lid onto the pot.
Option 1: Max Pressure Cooker Press Pressure Cook on Max Pressure for 10 minutes with the Keep Warm setting off.
Option 2: All Pressure Cookers Press Poultry, Pressure Cook, or Manual, and set to High Pressure for 12 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal, but do not open the lid. Leave the pot undisturbed for 10 minutes after the pressure has been released.
Unlatch the lid, open the cooker, and stir well before serving. Enjoy!

Notes

Beyond, • For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent., • Swap out the herbs for any you prefer. We’ve skewed these to match the Italian flavoring in most meatballs. But if you’ve got plain meatballs, try a mix of dried thyme and dried dill, or even stemmed and minced fresh parsley and tarragon leaves., • Cheese is a welcome garnish, particularly finely grated Parmigiano-Reggiano or another hard, aged cheese., *Using a –20°F CHEST FREEZER? , There is no difference in cooking times.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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