Easy Instant Pot Grape Jelly Meatballs are the perfect bite-size party appetizer. They're sweet and tangy, and all you need is simple 3-ingredients (chili sauce, grape jelly, and meatballs) and 5 minutes of cook time.
Course Appetizer, dinner, Snack
Cuisine American
Prep Time 2 minutesminutes
Cook Time 5 minutesminutes
pressure & release 15 minutesminutes
Total Time 22 minutesminutes
Servings 40meatballs
Calories 127kcal
Equipment
Instant Pot
Spatula or cooking spoon
Ingredients
2 poundsfrozen meatballsapprox. 32 ounces of meatballs
Place frozen meatballs in the insert of the Instant Pot. Add grape jelly, chili sauce, and water. Stir to combine.
Lock the lid in place and set the vent to the sealed position. Select the "pressure cook" (high pressure) button and set the time to 5 minutes. (Note: It takes approximately 5-10 minutes to get to pressure and start counting down.)
When the cooking time is done, turn off the Instant Pot (press cancel) and do a quick release of the pressure. After the valve drops, remove the lid.
If you like a thicker sauce, make a cornstarch slurry by mixing equal parts cornstarch and water in a small bowl. Then, turn on the "sauté" function and stir the cornstarch slurry into the meatballs and let them simmer until desired consistency.
Video
Notes
The recipe is made in a 6-quart Instant Pot electric pressure cooker.
You can use whatever type of frozen meatball you like. Homestyle versus Italian is our favorite. Turkey meatballs are also good.
When using frozen meatballs, there is no need to defrost them before cooking.
If you like spicy meatballs, add some red pepper flakes or cayenne pepper to the meatballs before you cook them.
Nutritional information is for one meatball is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. ★ Did you make this recipe? Don't forget to give it a star rating below!