- 1 (12 ounce) jar apricot preserves
- 1 (12 ounce) bottle hickory-flavored barbecue sauce
- 1/4 cup water
- 1/2 teaspoon crushed red pepper
- 24 ounces frozen cocktail-size meatballs
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
05/10/2019
recipepes.com
easy nstant pot® cocktail meatballs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
