SUPER EASY / MODIFIED NATURAL RELEASE / CAN BE GLUTEN-FREE
Chinese-Take-Out Porcupine Meatballs
2 to 4 servings
If you’ve never ordered these for takeout, now’s the time to try them at home: tasty little meatballs covered in sticky rice. You can use medium-grain or even long-grain white rice to coat the balls, although chewy, short-grain sushi rice gives a decidedly chewy “coating” to the meatballs. The dipping sauce is fairly traditional, although you could skip it and use Chinese duck sauce or even just Sriracha thinned out with a little broth or sherry.
1 pound lean ground beef
One 8-ounce can whole or sliced water chestnuts, drained and chopped (1 cup)
1 large egg white
2 tablespoons dry sherry, dry vermouth, or dry white wine
1 tablespoon minced peeled fresh ginger
¼ cup plus 1 tablespoon unseasoned rice vinegar
1 teaspoon five-spice powder (see here)
½ teaspoon ground black pepper
1 cup raw short-grain white rice
1 cup water
¼ cup soy sauce
¼ cup Worcestershire sauce
1. Mix the beef, chestnuts, egg white, sherry, ginger, 1 tablespoon vinegar, the five-spice powder, and pepper in a medium bowl until uniform. Form this mixture into 18 balls, each about the size of a golf ball, made from about 2 tablespoons of the mixture.
2. Pour the rice on a large plate, platter, or cutting board. Roll the balls in the rice, getting the grains to adhere evenly all over each ball.
3. Pour the water into a 6-quart cooker. Set a heat- and pressure-safe collapsible steaming basket in the pot, opened out as much as you can. Pile the balls into the basket and lock the lid onto the pot.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 8 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: STEAM, PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
5. While the meatballs cook, whisk the soy sauce, Worcestershire sauce, and the remaining ¼ cup rice vinegar in a small serving bowl. Set aside.
6. When the machine has finished cooking, turn it off and let its pressure return to normal naturally for 10 minutes. Then use the quick-release method to get rid of any residual pressure in the pot. Unlatch the lid and open the cooker. Lift the hot steamer basket out of the cooker or gently transfer the balls one by one to a serving platter with kitchen tongs. Serve with the dipping sauce on the side.