Turkey Meatballs with Buttery Rice Pilaf
Here’s a great one-pot casserole for whenever time’s tight. Note that you must heat the liquid in the cooker before you add the frozen meatballs. Otherwise, they’ll drop the temperature of the liquid too low, the rice will fall to the bottom of the pot before it can come to pressure, and you’ll end up with a burn notice.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 2 1/2 cups chicken broth
  • 1cup raw white basmati riceplus 1 tbsp
  • 1/2cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
  • 2tsp stemmed and minced fresh sage leavesor 1 tsp dried sage
  • 1tsp stemmed fresh thyme leavesor 1/2 tsp dried thyme
  • 1/2tsp table salt
  • 1 1/2lbs frozen mini or bite-­sized turkey meatballs (a gluten-­free version if that’s a concern), 1/2-1 ounce each
  • 2tbsp butter
  1. Press the button SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F. Set the timer for 10 minutes.
  2. Mix the broth, rice, onion, sage, thyme, and salt in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the liquid. Stir in the frozen meatballs, then turn off the SAUTÉ function. Set the butter in the mixture and lock the lid onto the pot.
  3. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  4. Option 2 All Pressure Cookers
    Press Poultry, Pressure cook or Manual and set for High pressure for 12 minutes with the Keep Warm setting off.
  5. Use the quick-­release method to bring the pot’s pressure back to normal— but do not open the lid. Leave the pot undisturbed for 10 minutes after the pressure has been released. Unlatch the lid and open the cooker. Stir well before serving.
Recipe Notes


• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.

• Swap out the herbs for any you prefer. We’ve skewed these to match the Italian flavoring in most meatballs. But if you’ve got plain meatballs, try a mix of dried thyme and dried dill, or even stemmed and minced fresh parsley and tarragon leaves.

• Cheese is a welcome garnish, particularly finely grated Parmigiano-Reggiano or another hard, aged cheese.

*Using a –­20°F CHEST FREEZER?

There is no difference in cooking times.