Grape Jelly Meatballs (Instant Pot)

Servings: 8-10 as appetizer | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Ingredients

• 2 pounds frozen meatballs (homemade or store-bought cocktail meatballs)
• 18 oz jar grape jelly (about 1½ cups)
• 1½ cups ketchup (12 oz)
• 1 tbsp. Worcestershire sauce (optional, adds depth)
• ½ tsp. garlic powder (optional)
• ¼ tsp. red pepper flakes (optional, for a little heat)

Equipment

• 6-quart or larger Instant Pot or electric pressure cooker
• Serving dish or slow cooker for keeping warm
• Toothpicks for serving

Instructions

1. Add frozen meatballs to the Instant Pot. No need to thaw!
2. In a medium bowl, whisk together grape jelly, ketchup, Worcestershire sauce (if using), garlic powder (if using), and red pepper flakes (if using) until well combined.
3. Pour the sauce mixture over the meatballs in the Instant Pot. Gently stir to coat the meatballs.
4. Close the lid and set the valve to "Sealing" position.
5. Cook on High Pressure for 10 minutes.
6. When cooking is complete, allow a Natural Release for 5 minutes, then carefully Quick Release any remaining pressure.
7. Open the lid and gently stir the meatballs in the sauce. The sauce will be thin at first.
8. Select "Sauté" mode and cook for 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
9. Turn off the Instant Pot and transfer meatballs to a serving dish or keep warm in the Instant Pot on "Keep Warm" mode.
10. Serve hot with toothpicks.