Instant Pot Grape Jelly Meatballs made with sweet chili sauce and grape jelly are perfect for a quick and easy appetizer recipe for parties or game day!
We were watching the playoffs the other day, and I made a bunch of Instant Pot appetizers to munch on. Seriously, all of the appetizers were Instant Pot recipes, including these easy 3 ingredient Instant Pot grape jelly meatballs. Good times!
These little appetizer meatballs have been around forever. Chances are, you’ve probably had slow cooker grape jelly meatballs made with Heinz sweet chili sauce or bbq sauce at a party or potluck. But these sweet and spicy Instant Pot meatballs are so much faster to make, and they taste just as good as the slow cooker version.
You can use frozen meatballs for this recipe, or you can make your own. As much as I love homemade cocktail party meatballs, I took the easy route this time. I had some Instant Pot queso dip and pineapple teriyaki chicken wings cooking, so it was frozen meatballs to the rescue!
How do you make meatballs with grape jelly in the Instant Pot?
I like to add a little oil to the bottom of the pot whenever I make Instant Pot meatballs. Then, you add the meatballs, water, grape jelly and sweet chili sauce. I only used a little over a cup of jelly here to cut down on the sweetness, but you can always add more if you want. You can also add a pinch of hot pepper flakes for added spice.
How long do you cook meatballs in the Instant Pot?
Both fresh and frozen meatballs take just 5 minutes to cook in the Instant Pot. If you want to make your own meatballs, I recommend browning them first.
After the meatballs are done, you can hit the Saute button to reduce the sauce. You can leave the meatballs on the Keep Warm setting until you’re ready to serve them — just like with a slow cooker.
Or, you can add the meatballs to a serving bowl and pour the sauce over them. The sauce will thicken as it cools.
And that’s it, folks! You’ve just made a batch of sweet and spicy meatballs in the pressure cooker in about 30 minutes!
What do you serve with grape jelly meatballs?
For appetizer meatballs, serve them on their own. You can also serve them over pasta or rice for an easy main dish.
Instant Pot Grape Jelly Meatballs Recipe
Instant Pot Grape Jelly Meatballs
Ingredients
- 1 tablespoon olive oil
- 36 frozen meatballs
- 1.5 cup water
- 1.5 cups grape jelly
- 1 bottle Heinz sweet chili sauce
Instructions
- Add the oil to the bottom of the inner Instant Pot, then add the meatballs and pour water over and around meatballs
- Add the grape jelly and sweet chili sauce over the meatballs, but do not stir
- Place lid on Instant Pot, and turn vent to Sealing position, then hit PRESSURE COOK for 5 minutes
- Pot will take a few minutes to reach pressure, then begin counting down and cook for 5 minutes
- When pot beeps, do a quick release. When pin drops, open lid, and stir meatballs well.
- Optional -- to thicken sauce hit SAUTE and cook for about 5 minutes to reduce sauce. Hit Keep Warm and keep in pressure cooker until ready to serve or place in a large serving bowl
Video
Notes
Nutrition
I hope you enjoy these quick and easy grape jelly meatballs as much as we do!
Mahy Elamin says
I followed the recipe and they turned out great! Thank you for the recipe. YUM!
Dee says
So glad to hear this! Thanks so much! 🙂
Chrissie Baker says
This looks so yummy! I would love to try this recipe. I am definitely a meatball and jelly person :)!
Dee says
It’s a classic, and it’s sooo easy! 🙂
Melanie Bauer says
Sounds so yummy and perfect! I really love quick and easy recipes like this, absolutely a must try!
Taylor W says
I make these in the slow cooker all the time but have never tried the instant pot! I’ll have to try it out!
Krista says
This is a great instant pot recipes to save for the Super Bowl!
Anna says
These meatballs are a great party appetizer! I love that I can make them in my IP!
Dee says
Thanks, Anna. They are perfect in the IP! 🙂
Angie says
We love those grape jelly meatballs. I can’t wait to try them out in my Instant Pot!
Mary Walton says
I’ve never had a meatball like this, but it sounds intriguing!The addition of grape jelly makes me think fondly of a family recipe that used grape jelly as well. I bet these meatballs would be a fan favorite at any gameday party!
Dee says
We made them again, and they really are perfect for gameday. Thanks, Mary!
James says
Made these for the games yesterday. What a hit!
Dee says
So happy to hear this, James. Glad you liked it!
Miz Helen says
Your Instant Pot Grape Jelly Meatballs will be a great addition to any big game day. I look forward to trying these, pinning the recipe. Hope you are having a great week and staying warm. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
Miz Helen
Cheryl Blake says
I’ve made these in the crock pot. This is so much quicker and just as good.
Dee says
Thanks, Cheryl! I love that the IP makes cooking so much faster! 🙂
Jana Miller says
Can I use barbecue sauce instead of chili sauce?
Dee says
Yes, that would be fine.
Paula says
Are these suppose
To be put on the rack
Or place directly in
The water?
Dee says
They go directly in the pot — no trivet needed.
Rick says
Making these now, i missed the “do not stir” message in the recipe… hoping for the best!
Dee says
Hope it worked out for you, Rick! 🙂
Jen says
Great recipe! Is the addition of the oil so that the sauce doesn’t stick to the bottom of the pot? I sometimes have that problem as my pot has a ‘hot spot’ but the oil might help!
Dee says
Yes! I just like to add a thin layer of oil to prevent sticking, and it works. 🙂
Jen says
Perfect, thanks!
Glenda Jones says
I will be using the biggest insta pot I can borrow and probably will be cooking 8-10 lbs of meatballs.
How much water do you recommend . I have never cooked in one before.
Dee says
It depends on the water needed for the size you use and if you are doubling or tripling the ingredients. Frozen meatballs will also release liquid as they thaw, so you would probably need around 1 1/2 cups at the most.
BusyAnn says
Sauce tasted a little watered down and texture of the meatballs were spongy, Loved cutting time from from 3 hours to less than half hour prep but I’m going back to crockpot method.
Dee says
The sauce does thicken as it sits, but the Crock-Pot method is awesome if you have the time.