Grape Jelly + Chili Sauce Meatballs (Instant Pot)

Serves 8–12Party-size appetizerMade 0 times

Instant PotOne PotSelf-Contained

Layer in sauce + jelly so nothing sticks to the bottom, then stir into a glossy glaze.

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Ingredients (party-size)

1 bag frozen meatballs (about 2 lb)
1 bottle chili sauce (about 12 oz; use the whole bottle)
1 jar grape jelly (about 18 oz; use the whole jar)
1 cup water or broth (or fill the empty chili sauce bottle 1/3–1/2 with water, shake, pour in)

Add liquid. Pour water or broth into the inner pot.
Add chili sauce. Pour in the chili sauce.
Layer jelly + meatballs. Spoon grape jelly on top, then add frozen meatballs. Do not stir before cooking.
Pressure cook. Seal and cook on High Pressure for 5 minutes.
Release. Let rest 5 minutes, then quick release carefully.
Finish. Stir until jelly fully melts into a glossy sauce. Use Sauté 2–5 minutes if you want it thicker.

Serving ideas: Keep warm on the “Keep Warm” setting; serve with toothpicks.