Description
This sweet-and-sour meatballs recipe can easily be adapted for an Instant Pot, saving you even more cook time. Use the Instant Pot’s saute function to first make the sauce. Then add the meatballs and cook on high pressure for five minutes with a quick release.
Ingredients
- 1 can (20 ounces) pineapple chunks
- 1/3 cup water
- 3 tablespoons vinegar
- 1 tablespoon soy sauce
- 1/2 cup packed brown sugar
- 3 tablespoons cornstarch
- 30 frozen fully cooked italian meatballs (about 15 ounces)
- 1 large green pepper, cut into 1-inch pieces
- hot cooked rice
Directions
- Drain pineapple, reserving juice. Add water to juice if needed to measure 1 cup; pour liquid into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir mixture until smooth.
- Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
- Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.
