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Place cooked frozen meatballs in your Instant Pot. Add orange marmalade, brown sugar, apple cider vinegar, honey hickory BBQ sauce, and water to the Instant Pot. Close the lid and set manual pressure for 6 minutes. When cooking time is completed, perform a quick release.
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Instructions. In the pressure cooker combine the soups, broth, gravy mix and water. Whisk together until combined. Stir in egg noodles and meatballs. Place lid on Instant Pot and make sure vent is sealed. Set to high pressure for 8 minutes. Quick release pressure. Stir in sour cream until combined.
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Instructions. Put your steam rack or steamer basket at the bottom of the pot. Pour bag of frozen meatballs into the Instant Pot, on top of the rack, ensuring the meatballs are elevated. Cover meatballs with tomato sauce. Secure lid, seal the vent, and cook meatballs on Manual High Pressure for 5 minutes.
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Instructions. Add pineapple juice, soy sauce, vinegar, and bell pepper to the pressure cooking pot. Place a steamer basket in the bottom and distribute the frozen meatballs evenly. Lock the lid in place. Select High Pressure and set the cook time for 5 minutes.*. When the cook time ends, use a quick pressure release.
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Spray bottom of Instant Pot with cooking spray and add spaghetti sauce. Place meatballs over the sauce, layering them if necessary. It's OK if they touch, just don't squish them too much. Place lid on Instant Pot and switch valve to "sealing". Press "Manual" and set to high pressure for 7 minutes.
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Add the ingredients: Add the canned tomatoes and Italian seasoning to the instant pot, and stir to combine. Then, add the frozen meatballs on top. Don't stir. Cook the meatballs: Cover the instant pot with the lid, and turn the valve to sealing. Cook on the MANUAL or PRESSURE COOK setting for 8 minutes on high pressure.
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Secure the lid on your Instant Pot and set to manual pressure for 5 minutes. Quick release. Stir the meatballs well in the sauce to coat, then serve. Sprinkle with optional green onions and blue cheese for serving and drizzle with additional ranch or provide on the side for dipping.
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Instructions. Place a trivet in the bottom of the Instant Pot. Add water, meatballs, pasta sauce, Italian seasoning, and parsley. Smooth the sauce over the meatballs, mixing in the seasoning. Seal the pressure cooker and cook on high pressure for 5 minutes followed by a quick release.
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Add all ingredients to Instant Pot in the order in which they are listed, stirring sauce ingredients and adding meatballs over top (make sure they are frozen!) Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to.
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For the Meatballs. Preheat the oven to 375. Remove the frozen meatballs from the bag and place with space between them on a prepared baking sheet (spray the baking sheet with non stick spray first) Place the pan of frozen meatballs into the oven on the middle wrack and bake for 20 minutes turning half way through.
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Pour the meatballs on top of the trivet. 3. Place the lid securely on the Instant Pot and set the valve to SEALING. 4. Cook on HIGH PRESSURE for 5 minutes. 5. QUICK RELEASE the pressure and carefully remove the lid. 6. Remove the trivet and mix the meatballs and sauce together.
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Tip: If making the meatballs to serve over pasta, now is a good time to start boiling your pasta, so it can be cooking while the meatballs are pressuring. STEP 2. Water and meatballs. Pour 1/2 cup water and frozen meatballs in to the Instant Pot metal insert (Image 1).. STEP 3. Add sauce. Next, pour the seasoned tomato sauce in, over the meatballs (Image 2).
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Instructions. Add a cup of water to the instant pot for cooking. Open package of frozen meatballs and add to the instant pot, on top of a trivet, if you have one. Close lid and set to sealing position. Cook frozen meatballs for 10 minutes (or 20 mins for raw meatballs) on high pressure.
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Select High Pressure and set the cook time for 5 minutes.*. When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket and meatballs from the cooking pot. Set aside. Discard the cooking water and add barbecue sauce and grape jelly to the cooking pot.
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INSTRUCTIONS. Quarter the onion and, using a mini-chopper, finely chop the onion (do not liquefy). Add half of the chopped onion into a large mixing bowl put the half-full chopper aside. To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
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Instructions. Add the diced tomatoes, tomato paste, and seasonings to the Instant Pot and stir. Add frozen meatballs on top of the sauce. Lock the lid in place and set the valve to sealing. Pressure cook on high for 5 minutes. When done, do a quick release (or if you have time, you can do a natural release).
