A few weeks ago, I dropped my Aroma 2 quart pressure cooker and severely cracked the base. I was a bit bummed when I discovered that the company that made my 2 quart no longer makes a 2 quart model. Inspired by Christina Lane, I decided to replace my 2 quart pressure cooker with an Instant Pot 3 quart mini.
I have been reluctant to purchase an Instant Pot because 1. Instant Pots are more expensive than other brands of pressure cookers. More expensive doesn’t necessarily mean better 2. I belong to several pressue cooking groups on Facebook and it seems to me that Instant Pot users have a more difficult time just getting the darn thing to work.
The 3 quart Lux mini fell into the price range I set. I am not inexperieced at pressure cooking, so far the mini is easy to use. All in all, I am very happy with my Instant Pot Lux 3 quart Lux mini pressure cooker. I’ll do a complete review in the future.
This recipe is my first attempt at creating something for my mini. The key to keeping these meatballs whole while browning them is to get the pot and oil hot before putting in the meatballs. Also,don’t force the meatballs to turn. They will release when they are ready to turn.
1/2 lb ground beef
6 TBS almond meal, use bread crumbs if not Whole 30
3 TBS lightly beaten egg
¼ tsp nutmeg
1/8 tsp allspice
¾ tsp salt
1/8 tsp pepper
1 ½ TBS arrowroot, use all-purpose flour if not Whole 30
½ tsp salt
1/8 tsp pepper
1 ¼ cup water
½ small onion diced
¼ cup coconut or almond milk, use cow milk if not Whole 30
In a medium bowl, add ground beef, almond meal, egg, nutmeg, allspice, salt and pepper. Gently combine with your hands. Fold the meat like bread dough, don’t squish it between your fingers or you will have tough meat balls. Divide the meat into 8 portions. Shape each portion into a ball and set aside. Preheat your pressure cooker on the saute function. When hot, add a splash of oil and add the meatballs Brown the meatballs on all sides. Don’t force the meat balls to turn. The meatballs will release on their own.
When the meat balls are browned, add all the sauce ingredients except the arrowroot. Lock the lid and cook on high pressure for 6 minutes. Quick release the pressure. Remove the meatballs and set aside. Combine the arrowroot with about 1/4 cup of the liquid in the pressure cooker to make a slurry. Once the slurry is smooth add it back to the pot and bring to a boil on the saute function. Cook until the sauce is thickened. I like to serve the sauce and meatballs over baked potatoes.