Pressure Cooker Coconut Curry Meatballs & Cauliflower

Pressure cooker lovers rejoice! We've got a tasty and easy Coconut Curry Meatballs & Cauliflower recipe that's bound to impress your guests.

This recipe is courtesy of: Delicious Little Bites

Ingredients

2 Tbsp Olive Oil

2 Tbsp curry powder

1 sliced thin large shallot

2 minced garlic cloves

1, 13.5 oz can unsweetened lite coconut milk

1, 8oz. can tomato sauce

1 Tbsp sugar

1/4 cup, loosely packed, roughly chopped cilantro leaves

1 medium head cauliflower, cut into large chunks

Cut the shallot into thin slices, mince the garlic, cut the cauliflower into large chunks, and roughly chop the cilantro.
Turn your instant pot onto the sauté function.
Add the olive oil.
Once hot, add the curry and cook for 1-2 minutes.
Add the shallot and garlic and cook for 2-3 more minutes, until just soft.
Turn off the sauté function and stir in the coconut milk, tomato sauce, and sugar.
Add the Farm Rich Meatballs carefully to avoid splashing.
Top with the chunks of cauliflower.
Put the lid on the instant pot and set to pressure cook on high for 5 minutes.
Do a 10 minute natural release, then a quick release.
Serve the curry over rice or noodles.
If desired, and top with chopped fresh cilantro.