Ingredients
1 large egg, lightly beaten3/4 cup uncooked instant rice1 cup canned pumpkin, divided 1 envelope onion soup mix3 tablespoons minced chipotle peppers in adobo sauce, divided 1 teaspoon Worcestershire sauce, divided 1 pound ground beef1 tablespoon olive oil1 garlic clove, minced1 can (10-1/2 ounces) condensed tomato soup, undiluted1 cup beef stock1/2 cup water2 tablespoons lime juice
Preparation
In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls.
Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top.
Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving.
