Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
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.
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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
Nutrition Facts (per serving)
| 347 | Calories |
| 11g | Fat |
| 48g | Carbs |
| 15g | Protein |
