nstant Pot Freezer Meal: Sweet and Tangy Meatballs

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

These sweet and tangy Instant Pot meatballs have become a weekly household staple this summer. Inspired by retro grape jelly and chili sauce-smothered meatballs and these pineapple BBQ chicken foil packets that I’ve been making on repeat, they’re exactly the kind of thing to keep stocked in the freezer for last-minute dinners and easy appetizers.

Ingredients

1 medium green bell pepper
2 cups fresh or frozen diced pineapple (about 8 ounces or 1/2 fresh pineapple)
1 (12- to 14-ounce) bag frozen meatballs
1 1/2 cups barbecue sauce
1/2 cup water
Cooked rice, for serving

Instructions

Fit a gallon-sized freezer zip-top bag inside the insert of an Instant Pot or electric pressure cooker. Cut 1 medium green bell pepper into 1/2-inch pieces. If using fresh, cut 1/2 pineapple into 1/2-inch pieces (about 2 cups or 8 ounces). Add the pineapple and green bell pepper to the bag. Add 1 bag frozen meatballs and 1 1/2 cups barbecue sauce.
Seal the bag, pressing out as much air as possible. Freeze (with the bag still in the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.
To cook, place 1/2 cup water and the frozen ingredients in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 10 minutes. It will take 12 to 15 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Serve the meatballs over cooked rice.