Pressure Cooker Cheesy Italian Rice & Meatballs
Pressure Cooker Cheesy Italian Rice & Meatballs is a quick and easy recipe made in your Instant Pot with frozen Gold'n Plump Chicken Meatballs for a hearty weeknight dinner ready in less than 30 minutes!
Servings: 6
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion diced
- 1/2 c. chopped bell peppers your choice of color
- 14.5 oz. can fire roasted diced tomatoes
- 3/4 c. water
- 1/2 tsp. salt
- 2 c. marinara
- 1 c. Basmati rice
- 1 package 18 oz. Gold'n Plump Chicken Meatballs - Pesto Italian Flavor
- 1/2 c. grated Parmesan
- 1 c. shredded Mozzarella cheese
Instructions
- Turn your 5 or 6 quart electric pressure cooker on to Sauté and add the olive oil to the inside pot. When the oil is heated, add the onion and bell pepper and sauté for 2-3 minutes.
- Add the can of diced tomatoes, water, salt and rice. Stir until everything is well combined.
- Top the rice mixture with the marinara and meatballs, being sure NOT to stir.
- Manually set the pressure cooker to high pressure for 3 minutes and turn the knob to seal.
- When the cook time is complete, allow the pressure to naturally release for 10 minutes and then turn the knob to vent to release the remaining pressure.
- Stir in the Parmesan cheese and top with Mozzarella cheese. Return the lid to pot for a few minutes until the cheese is melted. Serve immediately!