Mom’s Meatballs in the Instant Pot
Two things to keep in mind as you make this recipe – first, this makes a very full pot. Make sure that your particular ingredients come only to the fill line, and not above. Second, make sure that you natural pressure release after cooking. Let the cooker sit on warm for at least 15 minutes, because this is a huge pot of super hot liquid and it needs to settle down in there before you release the steam.
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Mom’s Meatballs in the Instant Pot
Two things to keep in mind as you make this recipe – first, this makes a very full pot. Make sure that your particular ingredients come only to the fill line, and not above. Second, make sure that you natural pressure release after cooking. Let the cooker sit on warm for at least 15 minutes, because this is a huge pot of super hot liquid and it needs to settle down in there before you release the steam.
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| Servings | Prep Time |
| 10people | 10 minutes |
| Cook Time | Passive Time |
| 9minutes | 15 minutes |
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Ingredients
- 164 oz. bag bite-sized meatballsor, @120 small home made ones
- 115 oz. can whole berrry cranberry sauce
- 115 oz. can cranberry sauce, jelled
- 212 oz. jars Heinz chili saucesave the jars and tops
- 1 30 oz. jar sauerkrautor frozen, home made, etc.
Instructions
- Put the sauerkraut in the bottom of the liner of the Instant Pot. Then add both cans of the cranberry products.
- Dump in the two jars of chili sauce, then fill the jars with water and shake well. Add both jars of water to the pot.
- Stir everything together, breaking up the cranberry sauces as you go. It does not have to be perfectly mixed.
- Add the meatballs, and push them down into the mix so they are mostly submerged.
- Lock and seal your lid, and make sure your toggle is in the sealing position. Set manual/pressure cook for 9 minutes.
- Allow for a 15 minute natural pressure release. This is a huge pot of hot liquid and NPR is better for most meat recipes, too.