My first-ever Instant Pot recipe since getting my Instant Pot about six months ago. I’ve been having a lot of fun trying it out. Not going to lie… not every experiment has been worthy of the blog. But this one, inspired by and adapted from Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot by Rinku Bhattacharya is one I make almost once a week now.
Please note that this recipe only works in an Instant Pot or similar electric pressure cooker. Since I’ve made a number of changes as I’ve worked with this recipe, it’s most accurate to say it’s inspired by and adapted from Rinku’s recipe. I have made at least six recipes from this cookbook. It was my first introduction to the Instant Pot (I actually borrowed one to try out the recipes when the publisher sent me my review copy). I liked it so much the Hubs surprised me by buying one on Cyber Monday. Besides this recipe for Kofta Pulao (Golden Rice Pilaf with Chicken Meatballs), I have made and loved Dark and Spicy Indian Truckstop Chickpeas, Whole Baked Cauliflower in Tomato Mint Sauce, Coconut Fish Curry, Chicken in Tomato Herb Sauce, and her Pork Ribs. Yum.
You can make this recipe with 93% lean ground turkey, ground chicken, wild boar, and very lean ground beef. If you do not wish to use bread in the meatballs, omit both the bread AND the eggs and substitute one tablespoon of ground almonds or toasted ground sunflower seeds in the meatball mixture. The meatballs will have a firmer texture but taste just fine. I do not recommend regular ground pork, as it is too fatty for this recipe.