Instant Pot Grape Jelly Meatballs
This easy Instant Pot grape jelly meatballs recipe calls for concord grape jelly, Heinz chili sauce, water, and frozen meatballs for an easy pressure cooker recipe.
Prep Time5 minutes mins
Cook Time5 minutes mins
Pressurizing Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Instant Pot, jelly, meatballs
Servings: 16 servings
Calories: 364kcal
Author: Kelsey Smith
For the meatballs
- 18 ounces concord grape jelly
- 12 ounces Heinz chili sauce
- 1 cup water
- 3 pounds frozen homestyle meatballs
For the cornstarch slurry (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water cold
Set the Instant Pot to Sauté on Less (low). When hot, add concord grape jelly, chili sauce, and water to the Instant Pot, and whisk together until combined. Cancel the sauté.
Stir in meatballs until well coated.
Close the lid, set the lid to Sealing, and set the Instant Pot to Pressure Cook on HIGH pressure for 5 minutes. It will take several minutes for the pot to come to pressure.
When the cook time is complete, allow the pressure to release naturally for 3 to 5 minutes, followed by a quick release. The 5-minute natural release will help prevent any liquid from sputtering out of the pressure release valve. Remove the lid and stir the meatballs.
OPTIONAL: To thicken the grape jelly sauce, set the pot to Sauté on Normal for about 5 minutes to reduce the sauce. For an even thicker sauce, create a cornstarch slurry by stirring together the cornstarch and cold water. Set the pot to Sauté, add the cornstarch mixture to the meatballs, and simmer until the desired consistency is reached.
Tip: If transferring the meatballs to a serving tray or party platter, pour the extra sauce over top of the meatballs or pour it into a large ramekin as a dipping sauce.
Servings are based on 85g of meatballs (3 to 6, depending on the brand/size) per person.
Burn error: If you frequently get a burn notice on your pot, you may wish to use a trivet to elevate your meatballs off the bottom of the pot.
Slow cooker: This recipe is very easy to make in a Crock Pot. Skip the water. Cook covered on HIGH for 2-3 hours or LOW for 4-5 hours.
Storage: Store leftover meatballs in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave or in a saucepan on the stove.
Calories: 364kcal | Carbohydrates: 32g | Protein: 11g | Fat: 21g | Saturated Fat: 8g | Monounsaturated Fat: 0.01g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 710mg | Potassium: 255mg | Fiber: 1g | Sugar: 21g | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg