Instant Pot Meatballs and Rice
Frozen turkey meatballs and veggie rice pressure cooked in a roasted garlic and Calabrian chili marinara and topped with a 4-cheese blend.
Servings: 6 Servings
Calories: 380kcal
Ingredients
- 1 Tbsp 16g Olive Oil
- 1 250g Onion, diced
- 5 cloves Garlic minced
- 2 Tbsp 28g Trader Joe's Italian Bomba Sauce*
- 1 1/2 C 375g Trader Joe's Roasted Garlic Marinara
- 2 C Chicken Broth
- 1 C 192g Trader Joe's Risoni**
- 1 bag Trader Joe's Frozen Turkey Meatballs
- 4 oz Shredded Italian Cheese Blend
Instructions
- Use a pressure cooker's sauté function to cook the onion in olive oil until soft, about 5 minutes, before adding the garlic and Italian Bomba sauce.
- Cook another 30-60 seconds until fragrant before turning off the sauté function. Add a few tablespoons of broth to deglaze the pot.
- Once deglazed, add the marinara, remaining broth, Risoni, and frozen meatballs. Stir everything together and seal the Instant Pot. Pressure cook with high pressure for 5 minutes and vent immediately.
- Top the finished meatballs and rice with the shredded cheese and use the broil function (Instant Pot Duo Crisp only) for 5 minutes to melt the cheese. If you don't have a broil function, just place the lid back on the pot to melt with residual heat or fold the cheese straight in.
- Top with fresh parsley, parmesan, and red pepper flakes, if desired.
Notes
*For ingredient substitution notes, see the post above.
**1 C of Risoni is not the full box.
Each serving has 11 WW SmartPoints (blue).
Nutrition
Serving: 2Meatballs with Rice (about 300g) | Calories: 380kcal | Carbohydrates: 33g | Protein: 26g | Fat: 16g