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Pressure Cooker Savory Meatballs with Brown Rice

Electric pressure cookers are all the rage right now and I suspect they will stay in vogue for quite some time. Love how your slow cooker takes care of dinner with very simple prep time? Same thing for a pressure cooker… only dinner is taken care of in a snap.

I started off exploring the pressure cooker to take care of one-offs. A spaghetti squash here, several beets there. A head of cauliflower. Chicken breasts. You know, the simple things.  Lately I’ve been experimenting with larger meals. Soups, Stews, and congees. Mixing ingredients so that dinner is complete in one-pot. And in a snap.

This recipe combines meatballs, onions, cabbage, and Riceland Natural Long Grain brown rice. I think brown rice adds a nuttiness that works extremely well with the meatballs and cabbage mixture. The starches from the rice as it cooks in the broth adds a thickness that is to die for.


Serves 4-6.


  • 1 pound ground chuck
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • ½ tablespoon Dijon mustard
  • ½ tablespoon balsamic vinegar
  • 1/3cup Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons bread crumbs
  • ½ teaspoon dried parsley
  • 1 egg, beaten
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, chopped
  • ¼ head of green cabbage, chopped
  • ½ teaspoon herbs de provence
  • ½ cup Riceland Natural Long Grain brown rice
  • 5 cups low sodium beef broth


  1. Hand mix all the ingredients from ground chuck to egg in a large mixing bowl. Roll into ½ inch balls and set aside.
  2. Turn your electric pressure cooker to sauté setting and add oil and butter until butter has melted. Add onions and stir-cook for two minutes. Add cabbage and stir-cook for three minutes. Add herbs de provence stir, and turn off sauté function.
  3. Add Riceland brown rice, beef broth and meatballs.  
  4. Add lid to electric pressure cooker and lock into place. Cook on High Pressure for ten minutes. Fifteen minutes if you prefer a congee style soup.
  5. Let electric pressure cool down and naturally release pressure. Or, manually release the steam, being careful when releasing it.
  6. Serve and enjoy!

Happy no-pressure dinner.

Recipe and post by The Women Bloggers member and Riceland friend Lyndi Fultz, nwafoodie.