BBQ Meatballs in the Instant Pot

Cherry BBQ Sauce

  • 1 Tablespoon ghee or butter, or oil
  • 1 cup sweet onion (diced)
  • 2 cloves garlic (minced or pressed)
  • 1 cup tomato sauce
  • 2 cups frozen dark cherries
  • 1/4 cup apple cider vinegar
  • 1 Tablespoon stone ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 1 pound ground pork
  • 1 egg
  • 1/4 cup sweet onion (diced)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Make the meatballs, chill in refrigerator until needed.
  2. Turn on saute button. Add ghee or butter, then add the onion and cook for five minutes, until translucent. Add the garlic and cook for about one minute. Turn off saute and deglaze the pan with the tomato sauce. Add the rest of the sauce ingredients, lock on lid, and cook manual/pressure cook for 5 minutes. Do a quick pressure release.
  3. Place the meatballs into the sauce, and place lid back on pot. Manual/pressure cook for 5 minutes, allow a ten minute natural pressure release. Serve warm.


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