Easy Instant Pot® Cocktail Meatballs

Ingredients

• 1 jar apricot preserves , 12 ounce
• 1 bottle hickory-flavored barbecue sauce , 12 ounce
• 0.25 cups water
• 0.5 teaspoons crushed red pepper
• 24 ounces frozen cocktail-size meatballs

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.

2. 2

   Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

3. 3

   Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4. 4

   Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.