Ingredients:

  • 1 lb frozen meatballs
  • 1 cup BBQ sauce
  • 1/2 cup grape jelly
  • 1 tbsp apple cider vinegar
  • 1/2 tsp crushed red pepper flakes

Instructions:

  1. In a small mixing bowl, whisk together the BBQ sauce, grape jelly, apple cider vinegar, and red pepper flakes until the jelly is broken down into a smooth, thick consistency.
  2. Place a stainless steel trivet inside the Instant Pot inner pot. Arrange the frozen meatballs in a single layer on top of the trivet and pour the glaze mixture evenly over them.
  3. Close the lid, set the valve to 'Sealing,' and select Manual/Pressure Cook on High for 10 minutes.
  4. Perform a Quick Release of the pressure. Remove the meatballs to a platter.
  5. Set the Instant Pot to Sauté and simmer the remaining sauce for 3–5 minutes until it reduces into a thick, syrupy glaze. Pour the concentrated sauce over the meatballs before serving.