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My baby sister, Tracy, is on a roll this year with Instant Pot (IP) recipes. Here’s another one from one of her favorites cooking website call Two Sleevers.

This one looks really good and we’ll have to try it in 2020. While the recipe follows below, here’s the link to it on the Two Sleevers site.


For the meatballs
  • 1 pound Lean Ground Beef
  • 1 egg, slightly beaten
  • 1/4 cup Chopped Parsley chopped
  • 1/2 cup onion, finely chopped
  • 1/3 cup Arborio Rice
  • Salt to taste
  • Ground Black Pepper to taste
For the sauce
  • 14 ounces diced tomatoes
  • 1 cup water
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Ground Cloves (skip if you don’t have)
  • Salt to taste
  • Ground Black Pepper to taste


  1. Mix all the ingredients for the meatballs and shape into 8-10 meatballs and place in single layer in the Instant Pot.
  2. Mix all the ingredients for the sauce together in a bowl and pour over meatballs.
  3. Set it at High Pressure for 15 minutes, let it release pressure naturally.
  4. Open the lid and gently remove the meatballs.
  5. Use an immersion blender to get the sauce smooth (you could skip this but I had some rice and meat in the sauce and I wanted it smooth.
  6. Pour it over the meatballs, garnish with parsley if desired and serve.


Tracy consulted with Urvashi on this one, too. She recommends starting with cooked rice. Then, finish in either the IP or the stovetop. Use the type of rice recommended.