Easy Cranberry Meatballs in Your Pressure Cooker
Sweet and tangy cranberry meatballs cooked in the pressure cooker and smothered in a thick, flavorful sauce. Perfect as a party appetizer or over rice for dinner.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 26 ounces Frozen bite-size meatballs good quality for tenderness
- 14 ounces Whole cranberry sauce can substitute grape jelly
- 12 ounces Heinz chili sauce adds tangy kick
- 1 ½ tablespoons Worcestershire sauce for deep flavor
- 1 ½ tablespoons Dark brown sugar adds sweetness
- 1 splash Water optional, for thinning sauce as needed
- Black pepper optional, to taste
- Chopped parsley optional, for garnish
- Rice or buns optional, for serving
- Non-stick spray or oil optional, for browning or preventing sticking
Instructions
Instructions
- Spray your pressure cooker pot with non-stick spray or drop a little oil so stuff doesn’t stick.
- Add cranberry sauce, chili sauce, Worcestershire sauce, and dark brown sugar right into the pot. Stir till you see the mix smooth and kinda shiny.
- Pop in the frozen meatballs and give them a good stir to coat them well in the sauce. Seal lid and set on high pressure for 12 minutes.
- Quick release after timer beeps. Stir gently. Optional: use saute mode to thicken sauce further. Serve warm alone, with rice or buns.
Notes
Refrigerate leftovers in airtight container for 3-4 days or freeze up to 2 months. Great for meal prep with rice or vegetables!