I never understood why so many people raved about their Instapots (electric pressure cooker), until I got one. I’d always been afraid of the old fashioned pressure cooker, like my Granny used, but now that I’ve mastered my Instapot, I can’t imagine my life without it. Being able to put all of my ingredients in and like magic, I have dinner done in minutes, versus hours.
As much as I hate convenience ingredients and meals, I am a working mom, so I keep certain convenience products in my pantry/freezer…bagged chicken breasts, frozen meatballs, condensed soups, beans, etc. For nights, when time is tight and nerves are shot, I love being able to make dinner quickly.
For this particular recipe, because the Instapot will force heat and steam into the meatballs, putting them in frozen is no problem. Then, with a few additional ingredients and 30 minutes, we have Asian inspired meatballs that are great as an appetizer, on a bun as a sandwich, or even with egg noodles for a hearty dinner.
- 1 bag frozen meatballs
- 1/4 c. finely chopped onion
- 1 garlic clove–minced
- 1- jar apricot preserves
- 1 c. soy sauce
- 1 c. brown sugar
- 1 tsp red pepper flakes
- 2 tsp grated ginger
- Place frozen meatballs in the Instapot (electric pressure cooker). Microwave apricot preserves (remove the lid) for 30 seconds. In a small bowl, whisk together all remaining ingredients. Pour over frozen meatballs.
- Seal the Instapot and close the release valve. If using a programmable cooker, set it cook “meat.” Otherwise, cook for 30 minutes. When finished, release the steam, open, and serve.
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