Step 1

Pour the water into the Instant Pot.

Step 2

Add the frozen meatballs on top.

Step 3

Pour the barbeque sauce on top of the meatballs.

Step 4

Mash up the cranberry sauce and pour that on top of the barbeque sauce, using a spoon to cover the meatballs slightly.

Step 5

Turn the Instant Pot on and set it to high pressure/manual for 5 minutes, being sure to also set it to sealing.

Step 6

Once the Instant Pot has come to pressure and cooked for 5 minutes, allow the pressure to release naturally for 5 minutes.

Step 7

After 5 minutes, turn the valve to venting and allow the pressure to release fully.

Step 8

Remove the lid of the Instant Pot.

Step 9

Pour the cornstarch slurry into the pot and stir gently.

Step 10

Set the Instant Pot to "sauté."

Step 11

Allow the sauce to thicken slightly and bubble while stirring, about 2-5 minutes.

Step 12

Turn off the Instant Pot, or change the setting to "keep warm."

Step 13

Serve!