Easy Instant Pot® Cocktail Meatballs


  • 1 (12 ounce) jar apricot preserves
  • 1 (12 ounce) bottle hickory-flavored barbecue sauce
  • ¼ cup water
  • ½ teaspoon crushed red pepper
  • 24 ounces frozen cocktail-size meatballs
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.


  • Step 2

    Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  • Step 4

    Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

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