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Picante Meatballs with Creamy Salsa Sauce (Instant Pot)
  • 1 lb Ground Beef (lean)
  • ½ C Bread Crumbs (or crushed Saltines)
  • 1 Egg
  • 1 tsp Cummin
  • ½ tsp Onion Powder
  • 1/3 C Picante Salsa
  • Salt & Pepper
  • 2 Tbsp Flour
  • 2 Tbsp. Sour Cream
  • 1 C Beef Broth
  • **Another 1/3 C Salsa to add to broth at the end**
  • Cornstarch (for slurry to thicken)
  1. My Beef broth was frozen so I thawed it on Saute in the IP.
  2. Mix together ground beef, 1/3 cup salsa, egg, breadcrumbs, onion powder, cumin, salt, pepper and flour; add 2 Tbsp of the beef broth.
  3. Form into medium meatballs; makes about 6-7.
  4. Place on trivet and put into the IP over the beef broth.
  5. Set to manual for 25 minutes.
  6. Remove and brown under broiler for 5 minutes.
  7. With remaining beef broth in the liner set IP to saute; once boiling add the other 1/3 C of salsa, sprinkle of cumin and the sour cream, stirring until dissolved. Thicken with cornstarch slurry.
  8. Serve meatballs over Spanish Rice and cover with Creamy Salsa Sauce. Nice with a side salad.