How to Make Instant Pot Mexican-Style Meatballs and Quinoa - A Step-by-Step Guide

Ready to try a new and exciting recipe for your Instant Pot? Look no further than this delicious and flavorful Mexican-style meatballs and quinoa dish! Packed with protein, fiber, and tons of bold flavors, this meal is a great way to shake up your weekly dinner routine. Whether you're a busy parent looking for a quick and easy weeknight dinner or a foodie looking to expand your culinary horizons, this recipe is sure to satisfy your cravings and leave you feeling full and satisfied.

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Ingredients

  • 1 pound ground veal
  • 2 eggs, lightly beaten
  • ½ red onion, minced
  • 1 cup crumbled cotija cheese, divided
  • 6 tablespoons chopped cilantro, divided
  • ½ cup bread crumbs
  • 2 tablespoons milk
  • ½ teaspoon ground cumin
  • ½ teaspoon chipotle powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 ½ tablespoons corn oil
  • ½ red onion, sliced
  • 1 jalapeno pepper, diced
  • 1 cup quinoa, rinsed
  • 1 ¼ cups chicken broth
  • 1 (16 ounce) can Mexican-style hot tomato sauce (such as Goya®)

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 4

  • Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
  • Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
  • Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.
  • Nutrition

    592 cal.

    • Total Fat: 27g
    • Saturated Fat: 11g
    • Cholesterol: 211mg
    • Sodium: 1621mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 38g
    • Vitamin C: 4mg
    • Calcium: 316mg
    • Iron: 4mg
    • Potassium: 667mg