2 lb ground beef
1/2 cup bread crumbs
1 egg, beaten
2 cans chopped tomatoes
1/2 jar Patricia Quintana Chipotle Salsa (4 oz for milder flavor)
PREP: 15 mins
COOK: 25 mins
In a large bowl break up the ground beef and season with salt and pepper.
Mix in bread crumbs and egg until well combined.
Roll the meat into golf-sized meatballs.
Select Sauté on the Instant Pot and heat the oil and brown the meatballs for about 3 minutes (Optional).
Press the cancel button to reset the program.
Add the chopped tomatoes, 1/2 jar of Chipotle Salsa. Cover and secure the lid.
Choose manual or pressure cook, then high pressure and set the time for 10 minutes.
When the time is up, allow for the natural release of pressure.
Enjoy with Mexican rice.