Description
An inexpensive and delicious meatball and rice casserole. A dump and go recipe!
Ingredients
Scale
- 1 1/2 cups beef or chicken broth
- 13 ounces (this was half the bag) frozen Italian-style meatballs
- 1 cup converted or long grain rice
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 (24 oz) jar spaghetti sauce, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Pour broth in bottom of Instant Pot. Add the meatballs into bottom of pot in an even layer. Sprinkle in the rice. Add in the garlic powder and Italian seasoning. Spoon half of the spaghetti sauce over the top, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Gently stir. Spoon the rest of the sauce over the top. Sprinkle the cheeses on top. Replace lid and let pot sit on warm for 5 minutes, until cheese melts (you can also use an air fryer lid for this part).
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot