Easy Instant Pot® Cocktail Meatballs - cooking recipe

Ingredients

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

Preparation

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.