Instant Pot BBQ Meatballs
Servings: 6
Equipment
Ingredients
- 26 oz frozen meatballs fully cooked
- 2 cups BBQ sauce
- ½ cup water
- ¼ cup honey
Instructions
- Place trivet in the bottom of the Instant Pot liner.
- Add frozen meatballs, BBQ sauce, water, and honey, spreading the sauce over the meatballs but do NOT stir.
- Pressure cook on high pressure for 5 minutes. After cooking, do a quick release.
Notes
Storage: Store leftover BBQ meatballs in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the microwave, on the stovetop over medium-low heat, or using the Instant Pot Sauté function.
Freezer: Freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 to 4 months. Thaw overnight in the refrigerator before reheating, and add a little extra BBQ sauce if needed after thawing.
