Instant Pot Kung Pao Porcupine Meatballs

Step 1

Add soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, chili garlic sauce and broth to the Instant Pot. Whisk.

Step 2

In a mixing bowl combine the pork, bread crumbs, rice, egg and chili garlic sauce. Use clean or gloved hands to combine well. Use about ¼ cup of the mixture to form each meatball. Place the formed meatballs into the Instant Pot in one layer.

Step 3

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.

Step 4

Scoop meatballs onto a platter. Thicken the sauce with a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.

Step 5

Spoon the sauce over the meatballs and enjoy.