Instant Pot Turkey Meatballs with Red Pepper, Orzo and Spinach

Instructions

1. 1

   1. In a bowl, mix the ground turkey, breadcrumbs, egg, 2 minced garlic cloves, half of the chopped onion, 1 teaspoon dried oregano, 1 teaspoon sweet paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until just combined without overworking. Shape into 16 small meatballs.

2. 2

   2. Turn the Instant Pot to Sauté mode. When the insert is hot, add 1 tablespoon olive oil. Brown the meatballs in 2 batches for 2 to 3 minutes per batch, just until colored on the outside; they do not need to cook through. Transfer to a plate.

3. 3

   3. Add the remaining tablespoon of olive oil to the pot. Add the rest of the onion and cook for 3 minutes, stirring. Stir in the remaining 2 garlic cloves, the rest of the oregano, and the rest of the sweet paprika, and cook 30 seconds more.

4. 4

   4. Add the roasted red peppers, crushed tomatoes, chicken broth, the remaining salt, the remaining black pepper, and the red wine vinegar. Stir well, scraping the bottom to release any browned bits.

5. 5

   5. Blend the sauce directly in the pot with an immersion blender until mostly smooth, or carefully transfer it to a blender and return it to the Instant Pot. If using a blender, handle the hot sauce carefully and do not fill the jar more than halfway.

6. 6

   6. Add the dry orzo and stir to distribute. Set the browned meatballs on top along with any accumulated juices. Do not stir too much after adding them.

7. 7

   7. Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Let it rest for 5 minutes, then carefully release the remaining pressure.

8. 8

   8. Open the lid, switch back to Sauté mode, and add the baby spinach. Stir for 1 to 2 minutes until wilted and the orzo is fully tender. If you prefer a soupier texture, add an extra 60 to 120 ml (1/4 to 1/2 cup) hot broth.

9. 9

   9. Serve topped with fresh parsley and grated Parmesan if desired. If you want to keep the dish warm before serving, use the keep-warm function and make sure the center of the meatballs reaches at least 165°F/74°C.