Instant Pot Grape Jelly Meatballs
Sweet-and-spicy grape jelly meatballs cooked in the Instant Pot make a quick, crowd-pleasing appetizer or weeknight meal.
Equipment
- Instant Pot or electric pressure cooker
- Trivet
- Measuring cup
- Whisk
Ingredients
- 32 oz frozen cooked meatballs use Cooked Perfect or your favorite brand
- 1 cup water
- 2 1/2 cup grape jelly
- 12 oz chili sauce one 12 oz bottle
Instructions
- Pour 1 cup water into the Instant Pot and place the trivet inside.
- Arrange the frozen cooked meatballs on the trivet in a single layer if possible.
- Seal the lid and cook on high pressure for 5 minutes, then perform a quick release.
- Carefully remove the meatballs and drain any excess water from the pot; keep the meatballs covered and warm.
- Add the grape jelly and the 12 oz bottle of chili sauce to the empty pot, then set the Instant Pot to Sauté and whisk until the sauce is smooth, about 5 minutes.
- Return the meatballs to the pot and stir to coat them evenly in the sauce.
- Serve warm.
Notes
- Use fully cooked frozen meatballs to match the recipe timings.
- Whisk the sauce until smooth to avoid jelly lumps.
- If sauce is too thick, add a splash of water to thin it.
- Keep an eye while sautéing to prevent scorching.