Ingredients:

  • 1 lb frozen beef or turkey meatballs (pre-cooked)
  • 1/2 cup low-sugar grape jelly
  • 1/2 cup low-sodium BBQ sauce
  • 1/2 cup chili sauce
  • 1 tbsp apple cider vinegar

Instructions:

  1. Combine the low-sugar grape jelly, BBQ sauce, and chili sauce directly in the Instant Pot inner pot. Whisk until the jelly is broken down and the mixture is smooth. Stir in apple cider vinegar for extra tang if desired.
  2. Add the frozen meatballs to the pot. Stir gently until every meatball is fully coated in the sauce.
  3. Secure the lid, set the valve to 'Sealing,' and select Manual/Pressure Cook on High for 5 minutes. Once the timer expires, perform a Quick Release of the pressure.
  4. Open the lid and check the sauce consistency. If the glaze is too thin, turn the pot to the Sauté setting and stir constantly for 2–4 minutes until the sauce reduces into a thick syrup.