Generally, all electric/ Instant Pot pressure cooker recipes will use High Pressure unless it specifically mentions Low Pressure, which is rare. You can use the Manual button to cook on Low or High pressure – it basically means pressure cook and you set the time manually. Yes, a 10-minute natural release should be plenty on this recipe.

Ok, so the cook time remains the same when using an IP, but at what setting? Low? High? Manual? A combination of both (high, then low)? Do you recommend a 10-minute Natural Release? Thanks so much, Barbara!

It shouldn’t but please let me know if that’s your experience.

Thanks so much Barbara! Meatballs were half submerged so wondered if submerging them by adding more soup would break up the meat or change cook time. You’re the best!

Thanks for sharing Jan! You could easily double the sauce ingredients. I would use the same cook time.

I downloaded this recipe to my paprika app awhile ago to try. I’ve never heard of porcupine meatballs before Instant Pot. I made tonight in 3-qt, 1/4 recipe to get it to 1/2# ground meat. OH. MY. GOSH. Fantastic & now my favorite! I sauteed chopped onions in olive oil before adding the soup & put the meatballs in the freezer for about 15 minutes before adding to the boiling soup. After cooking, browned the meatballs with the CrispLid. I couldn’t stop eating these & the orange gravy is sooooo good, recipe came out perfect! Barbara, what to do to make more gravy? I used 1/2 can soup + 1/4 can water. Can I double soup, keeping ground meat to 1/2#? Would cook time change? Thanks so much to you & Deon for sharing this recipe!

lol – no porcupine meat, just a silly name because of the texture of the meatballs.

Thanks Gary – I haven’t tried that. I’ll have to put it on my list.