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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.

Pressure Cooker Portabello Black Bean Meatballs


  • Author: Kitschen Cat
  • Total Time: 45 mins
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 tablespoons olive oil (affiliate)
  • 1/2 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 (affiliate), drained and rinsed.
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 1 tablespoon steak seasoning
  • 1 tablespoon worcestershire
  • 3/4 cup parmesan cheese
  • 1 tablespoon olive oil (affiliate)
  • 1/4 cup pesto

Instructions

  1. Sauté mushrooms and onion in 1 tablespoons of olive oil until it starts to brown and soften.
  2. Add broccoli and garlic. Saute for 3-4 minutes.
  3. 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.
  4. In a large bowl, whisk together eggs, breadcrumbs, steak seasoning, worcestershire, parmesan cheese, and olive oil.
  5. Stir in veggie mixture.
  6. 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.
  7. Set formed meatballs on a lightly greased baking sheet and freezer for at least 30 minutes.
  8. If you would like to cook the rice at the same time, pour 1 cup of white rice and 1 1/4 cups water into the bottom of the pot. Add your steamer basket to the top of the rice and layer your meatballs inside.
  9. 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.
  10. Lock lid and set to high pressure for 5 minutes.
  11. When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
  12. Serve topped with a spoon of pesto.
  • Prep Time: 30 mins
  • Cook Time: 15 mins