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    Recipes » Recipes

    Instant Pot Cranberry Orange Meatballs

    This post may contain affiliate links. Please see disclosure for more information. Published: Oct 1, 2018 · Modified: Feb 25, 2021 by Dee

    Instant Pot Cranberry Orange Meatballs is an easy appetizer using frozen meatballs and a few other ingredients. Perfect for parties, holidays and game day!

    Jump to Recipe -

    instant pot cranberry orange meatballs on plate with toothpick skewers

    Instant Pot cranberry orange meatballs are tart, sweet and absolutely delicious! It's one of the easiest Instant Pot recipes you can make and perfect for holiday parties, dinners or game day. Just dump everything into the Instant Pot pressure cooker, press start and go!

    These cranberry meatballs are one of my family's favorite holiday appetizers. In fact, we even had them for dinner last Christmas Eve. It was kind of a last-minute decision, and since I normally make Crock-Pot cranberry orange meatballs, dinner was later than usual.

    I could have made meatballs in the Instant Pot, but I was a total Instant Pot newbie then, and I chickened out. Fast forward to today, and I use my Instant Pot every chance I get! So, I tried making our favorite meatball recipe in the Instant Pot, and they were absolutely perfect!

    How to Make Instant Pot Cranberry Orange Meatballs

    I usually use my favorite frozen meatballs for this recipe, but  you can use homemade meatballs, too. Just brown them first.

    Place the meatballs in the Instant Pot, and add the water and remaining ingredients on top. Whatever you do, don't stir! We're using orange marmalade and cranberry sauce, and you don't want the sugars to burn.

    It's also important to note that there is enough liquid for the pot to reach pressure, even though your're not using a full cup of water. Frozen meatballs add plenty of liquid as they defrost -- trust me on this!

    cranberry orange meatballs in instant pot with seasoning

    How long do you cook meatballs in the Instant Pot pressure cooker?

    These are small 1-inch meatballs, and they're already cooked, so they take just 5 minutes to cook in the Instant Pot. I've also used slightly larger meatballs and pasta and cooked them for the same time.

    How long do you cook frozen meatballs in the instant pot?

    Frozen meatballs take the same amount of time -- just 5 minutes. The pot just takes longer to reach pressure.

    cranberry orange meatballs on serving spoon in instant pot

    When the meatballs are done cooking, give them a good stir. The sauce will be thin at this point, but you can use the saute function to reduce the sauce and thicken it. It takes about 5 minutes, and the sauce it perfect!

    instant pot cranberry orange meatballs in serving bowl

    You can either spoon the cranberry orange meatballs into a large serving bowl or use the keep warm feature and leave them in the Instant Pot. The meatballs will stay warm, and the sauce will get thick -- just like a Crock-Pot.

    These cranberry meatballs take about 2 ½ hours in the slow cooker and about ½ hour in the Instant Pot -- so much faster and just as good! So, if you forget to plan ahead or you need a quick and easy appetizer, Instant Pot meatballs are the way to go!

    instant pot cranberry orange meatballs on toothpick in hand

    Recipe for Instant Pot Cranberry Orange Meatballs

    instant pot cranberry orange meatballs on plate with toothpick skewers

    Instant Pot Cranberry Orange Meatballs

    Published by Dee
    Instant Pot Cranberry Orange Meatballs is an easy appetizer using frozen meatballs and a few other ingredients. Perfect for parties, holidays and game day!
    5 from 8 votes
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    Prevent your screen from going dark
    Prep Time 5 mins
    Cook Time 5 mins
    time to pressurize and sauce 15 mins
    Total Time 10 mins
    Course Appetizer
    Cuisine American
    Servings 10
    Calories 120 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 72 frozen meatballs
    • ½ cup water
    • 1 15-ounce can jellied cranberry sauce
    • ½ cup orange marmalade
    • 1 teaspoon garlic powder
    • 1 tablespoon dried minced onions

    Instructions
     

    • Spread the olive oil evenly on the bottom of the inner Instant Pot, and add meatballs to the pot
    • Pour the water around and over the meatballs
    • Add the cranberry sauce, orange marmalade, garlic powder and onions on top of the meatballs, but do not stir 
    • Place the lid on the Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 5 minutes. Pot will take a few minutes to reach pressure, then cook for 5 minutes
    • When pot beeps, do a quick release. When pin drops, remove lid, and stir meatballs. To thicken sauce, hit CANCEL,  and SAUTE for about 5 to 10 minutes, or until sauce becomes as thick as you want it. To keep meatballs warm in the pot, hit CANCEL, then hit KEEP WARM. 

    Video

    Notes

    Recipe was made in a 6-quart Instant Pot electric pressure cooker.
    To make in the 8 quart, add 1 ½ cups water, but keep other ingredient amounts the same.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 120kcal
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

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    Reader Interactions

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      Recipe Rating




    1. Natalie says

      December 15, 2018 at 1:10 pm

      Do you think I could use ground chicken instead? I wonder if the flavors would mix well....

      Reply
      • Dee says

        December 15, 2018 at 1:37 pm

        I think using chicken would be fine. Let me know how it goes. 🙂

    2. Erika says

      November 22, 2018 at 2:17 pm

      Hi! Thank you for sharing this recipe. I don’t have 72 meatballs (I have about half that). Should I cut the recipe in half as well?

      Thanks!5 stars

      Reply
      • Dee says

        November 22, 2018 at 3:10 pm

        You'll just have extra sauce, so if it's easier, you can make it as is. 🙂

      • Erika says

        November 22, 2018 at 5:56 pm

        Thank you for responding on Thanksgiving Day. I really appreciate it!

      • Dee says

        November 25, 2018 at 10:55 pm

        No problem! I had some free time. 🙂

    3. Liz says

      November 16, 2018 at 5:21 pm

      What brand of meatballs did you use? I can't seem to find mini meatballs.5 stars

      Reply
      • Dee says

        November 17, 2018 at 12:44 am

        I use Cooked Perfect. Target, Walmart and Fry's (Kroger) usually carry them. You can also use a larger size if you can't find the mini.

    4. Tracy says

      November 09, 2018 at 11:57 pm

      Hi. If I double the amount of meatballs, do I also double the water? Thanks!

      Reply
      • Dee says

        November 10, 2018 at 1:58 am

        No need to double the water - it's just for thinning the sauce out to reach pressure. 🙂

    5. LisaJ says

      October 21, 2018 at 1:42 pm

      A couple of questions - I'm fairly new to the IP so I'm still getting the hang of it. I've been saving recipes that are similar (or the same) as some of my favorite non-IP recipes. I have a recipe for Sweet & Sour Meat Balls. This does not call for jelly, it tomato based. Although I'd like to try your recipe too. So, 1st question - if make my own meatballs for your recipe, should I add more water? You say the frozen ones add water. I would gladly use frozen but I can't find small ones like you used and I haven't found a store-bought frozen meatball that really tastes good. 2nd question - If I make my own meatballs, they would just be browned, not cooked the whole way, should the cook time be longer? And 3rd, If I tried my recipe, (which the sauce is made of Chili sauce, mustard, brown sugar, vinegar & lemon juice plus salt, pepper & onion), and it meant to be cooked at a simmer for 1+hrs, which cooks the sauce down, I fear the IP would not cook the sauce down and if I used the Saute after, that it would be too hot and may burn it. What would you think?

      Reply
      • Dee says

        October 21, 2018 at 9:02 pm

        Hi Lisa. I would still use 1/2 cup water since your recipe calls for vinegar and lemon juice, which are thin, and the meatballs should still give off juice as they cook. You can always try more water and adjust the next time if you're worried it might not be enough. For the cook time, if the meatballs are browned enough, 5 minutes should be enough, but you can use a meat thermometer to test them after cooking or cook for a couple of minutes longer to be safe. If you use the saute feature after pressure cooking, that will cook the meatballs even more. As for the sauce, you can add a cornstarch/water slurry along with the saute time to thicken the sauce or try to saute the meatballs for about 5 minutes to see what happens. I can't say exactly what would happen since I'm not familiar with the recipe, but I found mine got a little thicker just by keeping them on the warm setting -- just like they would in a Crock-Pot. Hope this helps. 🙂

    6. Miz Helen says

      October 09, 2018 at 7:14 am

      Pinning this special recipe! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
      Miz Helen5 stars

      Reply
    7. James says

      October 03, 2018 at 6:37 am

      Had this for dinner last night. Awesome and super easy!5 stars

      Reply
      • Dee says

        October 03, 2018 at 6:55 am

        So glad you liked it, James! Thank you so much.

    8. Paula says

      October 02, 2018 at 4:50 pm

      Haven't made meatballs in my IP yet! These have to happen soon!

      Reply
    9. Anna says

      October 02, 2018 at 9:01 am

      These would be perfect for holiday parties!5 stars

      Reply
    10. Melanie Bauer says

      October 01, 2018 at 11:50 pm

      Whoa! Seriously drooling over this meatballs, absolutely perfect for any occasions!5 stars

      Reply
    11. Allison says

      October 01, 2018 at 11:29 am

      That sauce sounds scrumptious! These will be perfect for the holidays!5 stars

      Reply
      • Dee says

        October 01, 2018 at 3:06 pm

        They are perfect for the holidays! Thanks, Alison. 🙂

    12. Jocelyn (Grandbaby Cakes) says

      October 01, 2018 at 9:37 am

      These meatballs are seriously incredible. Love the unique flavor.5 stars

      Reply
      • Dee says

        October 01, 2018 at 3:06 pm

        Thanks, Jocelyn. These are my favorite!

    13. Demeter says

      October 01, 2018 at 9:32 am

      Party season is just about on us and this looks like a must have for all occasions. So flavorful!

      Reply
      • Dee says

        October 01, 2018 at 3:05 pm

        Thanks, Demeter! They are so good!

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

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