Instant Pot Cocktail Meatballs

• portions: 30 servings
• temps actif: 2 minutes
• temps total: 22 minutes

Ingrédients

14-oz bag of fully cooked frozen homestyle meatballs

1 cup of grape jelly

1 cup BBQ sauce

1/4 cup water

optional: 2 Tbs cornstarch whisked together with 2 Tbs water to form a slurry

Instructions

In the insert pot of an Instant Pot, add frozen meatballs. Add grape jelly, BBQ sauce, and water. Stir to combine.

Lock lid into place and set the vent to the sealed position.

Select a 5 minute cook time at high pressure.

When the cook time is complete, press Cancel/Keep Warm to turn off the pressure cooker. Perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid.

If desired, turn on the Saute function and add the cornstarch slurry, stirring well to combine. Continue stirring while the liquid simmers to your preferred consistency.