Step 1

Dump ingredients in 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.

Step 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.

Step 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!