BBQ Sauced Meatballs With Grape Jelly (Pressure cooker)

Ingredients 

• 1 lb Meatballs (*16 oz. use frozen or homemade meatballs. Vegan [Gardien brand], Beef, Sausage, Beef/pork/chicken or Turkey meatballs works great0
• ½ cup BBQ Sauce (*use Hickory or Original flavor.)
• ½ c Grape Jelly
• ⅓ c Sweet chili sauce
• ⅓ c Ketchup
• 2 tsp Cayenne Pepper (*skip if heat intolerant or add less.)
• 1 tsp Paprika (*not smoked paprika.)
• 1 tsp ground black pepper
• ½ cup Water

Instructions 

1. Dump ingredients in this order: Add water, frozen meatballs, bbq sauce, ketchup, sweet chili sauce, grape jelly and seasonings (paprika, cayenne, ground black pepper). DO NOT stir or mix.
2. Pressure Cook: Secure the lid, seal the valve and PRESSURE COOK on HIGH for 5 mins. Once the pressure cooking cycle is over the instant pot will begin to beep, immediately perform a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully when the metal pin on top of the lid drops.
3. Thicken Sauce: Hit the SAUTE function & keep it on LOW heat. Give everything in the pot a quick stir. Simmer the sauce stirring often to thicken it to your preferred consistency. We prefer more sauce when we plan to serve the bbq meatballs as dinner and we love a thicker sauce when we plan to dish them out as appetizers. Serve the grape jelly bbq sauce meatballs hot and enjoy!

 

Notes

1. These meatballs are on the spicy side. Cut down on the cayenne to reduce the heat.
2. Prevent BURN by NOT mixing or stirring the ingredients before the pressure cooking cycle. Mixing/stirring will cause the grape jelly to stick to the bottom, leading to burning.
3. BBQ meatballs as an appetizer: Thicken the sauce by simply simmering the sauce, stirring frequently to thicken it to your desired consistency.
4. BBQ meatballs as a complete meal: keep them saucy and serve over steamed white rice, mashed potatoes, baked potatoes, cauliflower rice or buttered noodles