Step 1

To a large bowl add 1/4 cup of the beef broth and the meatball mixture into a bowl. Gently combine. Scoop a tablespoon size of the meat mixture and roll into a meatball.

Step 2

Add the rest of the broth to the instant then the meatballs. It's okay to stack. Lock the lid. Make sure it's sealed. Set to high pressure for 7 minutes. Let the ip naturally release once done. Remove the meatballs. Set to the side then drain the liquids.

Step 3

Add the jelly sauce. Press saute button. Saute until the sauce is thickened to your preference. Add the meatballs back to the instant pot. Toss to coat. Serve with the sauce or store the sauce for another dinner. It's amazing on salmon too!