Ingredients:

  • 1 bag (24 oz / 680g) frozen pre-cooked meatballs
  • 1 cup (240ml) BBQ sauce
  • 1/2 cup (120ml) beef broth
  • 1 tbsp (4g) fresh parsley, chopped
  • 1 tsp (2g) sesame seeds

Instructions:

  1. Pour the beef broth into the bottom of the stainless steel inner pot.
  2. Place the metal trivet inside the pot.
  3. Arrange the frozen meatballs in a single or slightly overlapping layer on top of the trivet.
  4. Pour the BBQ sauce evenly over the meatballs, ensuring the sauce is not stirred into the broth.
  5. Secure the lid, set the valve to 'Sealing', and select Pressure Cook on High Pressure for 5 minutes.
  6. Perform a Quick Release by moving the valve to 'Venting' immediately after the timer beeps.
  7. Carefully lift the trivet out of the pot and toss the meatballs in a bowl with the remaining liquid from the pot to coat in the glaze.
  8. Sprinkle with fresh parsley and sesame seeds for the final garnish.