Instant Pot Meatball Stew Recipes

Steps:

• 1. Place the meatballs, potatoes, carrots, onion, garlic, celery, and rutabaga in the Instant Pot.
• 2. Combine the tomato soup, beef broth, and onion soup mix and pour over meatball mixture.
• 3. Close the lid, be sure the steam release handle is set to SEALING, and press the MEAT/STEW key. The ADJUST key can be used to change the cooking time. I set the pressure to high for 11 minutes.
• 4. When it is done, wait another 10 minutes then push the CANCEL key and turn the steam release handle to VENTING. When the pressure has dissipated, carefully open the lid.
• 5. Tip: Using hot pads I lift the cooking pot from the Instant Pot and move it to the table and serve the food right out of the cooking pot.

Steps:

• Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
• Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
• Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
• Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.