Easy Instant Pot® Cocktail Meatballs
"A twist on the grape jelly cocktail meatballs that everybody loves. This recipe uses apricot preserves, but feel free to use grape, orange marmalade, or even cranberry sauce - they're all delicious! Try different flavors of barbecue sauce too! These make the perfect party appetizer, especially when you're low on time!"
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Ingredients25 m servings 347
Original recipe yields 8 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
- Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
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Per Serving: 347 calories; 11.1 47.7 14.6 71 592 Full nutrition
ReviewsRead all reviews 2
These are delicious. I used homemade Chicken Sriracha meatballs that I froze the night before. I also used homemade bbq sauce. The method worked perfectly. These went beautifully with steamed ri...