Instant Pot Enchilada Meatballs - Dump and Go Dinner
Bring a little south of the border twist to your standard meatballs with this recipe for saucy Instant Pot Enchilada Meatballs. Topped with red enchilada sauce and a Mexican blend of cheeses, these tasty morsels are sure to please the entire family!
Ingredients
- 1 ⅓ cups cook and crumble Cornbread Mix
- ⅓ teaspoons Salt
- 6 ⅔ fluid ounces Red Enchilada Sauce
- 6 ⅔ ounces Tomato Sauce
- ⅔ cups Mexican Cheese, Shredded
- 1 pound Ground Beef
- ¼ cups Water
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
- Crumble the beef into the mixture and blend well.
- Shape into 1″ balls. Place in Instant Pot.
- Add water, lock lid into place and seal steam nozzle.
- Cook on high pressure for 6 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Top with remaining sauces and cheese and set to saute to let melt.
8 Comments
Join the discussionAny suggestions on what would pair well with this?
Hi Amy! Cilantro Lime Rice is a staff favorite! You could also have a salad – but of course – chips and salsa/ guacamole would complete the meal nicely!
Does “cook and crumble cornbread mix” mean that I cook a pan of cornbread and crumble it or am I just using the dry mix?
For the cornbread, you will cook it and then crumble it up to mix in with the other ingredients.
Can I substitute breadcrumbs for the cooked cornbread? Am looking to simplify.
Hi Emily! That would be a fine substitute – you will need to play around with the amount but we are with you on the simplicity factor!!
I am new to the instant pot world, but gave this a shot! The flavor was amazing, but the meatballs did not keep their shape. This resulted in a texture that was not pleasant and our only option was to eat it with chips like dip… any tips or suggestions on how to avoid that same issue next time?
Sometimes browning the meatballs first can help ensure they don’t fall apart. Let us know how this goes!