Pressure Cooker Portabello Black Bean Meatballs over rice is really going to surprise your taste buds! My guess is that you won’t miss that they’re not meat and you’ll be loving the flavor punch in each nutritious bite.
These little “meat”balls are good you guys! There’s actually no meat to be found in them, but instead a yummy combo of sturdy portabello mushrooms, black beans, a little broccoli, and red onion. I find them very filling but when I’m done with my plate I don’t have that heavy feeling in my stomach that I often experience after having conventional meatballs. They’re light in that regard, but heavy enough to appease your appetite!
I did a little experimenting with the cooking method and came to a few conclusions.
#1. You MUST freeze them before cooking. If you don’t do this, they’ll stick to each other and not hold their shape due to the lack of fat and soft texture. But, if you freeze them for even 30 minutes on a cookie sheet, you can pop them right into your pressure cooker with no problems.
#2. If you like a bit of a coating on the outside of your meatball, pop them in the oven on broil for a few minutes after you pull them from the PC. They’re totally fine to eat if you only cook them in the pressure cooker, but if you’re not a fan of the soft texture, you can easily remedy that with a little oven time.
#3. You can cook these in your steamer basket AT THE SAME TIME as your rice! Say what??? All you do is pour your rice and water into the bottom of your PC then lower your steamer basket into the pot and line with meatballs. Everything cooks in the same amount of time, so you have minimal clean-up and minimal juggling between stove and your PC.
I love these meatballs for recipe #2 of our meatless January. Like I said with the lasagna roll-ups, this is a recipe to ease you into a vegetarian lifestyle. It’s still hearty, tastes like real food, and doesn’t require much of a shift in your taste palette unlike some vegetarian dishes. It’s a great starter recipe and you’ll feel great about the amount of veggies you’re getting in each bite!
- 2 tablespoons olive oil
- ½ cup diced red onion
- 1 cup chopped portabello mushrooms
- 1 cup chopped broccoli (fresh or frozen)
- 2 tablespoons fresh minced garlic
- 15 oz black beans, drained and rinsed.
- 2 eggs
- ½ cup breadcrumbs
- 1 tablespoon steak seasoning
- 1 tablespoon worcestershire
- ¾ cup parmesan cheese
- 1 tablespoon olive oil
- ¼ cup pesto
- Sauté mushrooms and onion in 1 tablespoons of olive oil until it starts to brown and soften.
- Add broccoli and garlic. Saute for 3-4 minutes.
- Pour veggies into a large food processor or blender. Add black beans and pulse until mixture is semi -smooth but not a complete paste. You will still have some tiny chunks left.
- In a large bowl, whisk together eggs, breadcrumbs, steak seasoning, worcestershire, parmesan cheese, and olive oil.
- Stir in veggie mixture.
- With your hands or using a 1 inch cookie scoop, make balls. If the mixture is too sticky, place bowl in the freezer for 10-15 minutes.
- Set formed meatballs on a lightly greased baking sheet and freezer for at least 30 minutes.
- If you would like to cook the rice at the same time, pour 1 cup of white rice and 1¼ cups water into the bottom of the pot. Add your steamer basket to the top of the rice and layer your meatballs inside.
- If you are not making rice, add 1 cup of water to the bottom of the pot and then place either place meatballs in steamer basket or right into the bottom of the pot.
- Lock lid and set to high pressure for 5 minutes.
- When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
- Serve topped with a spoon of pesto.
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