Description

This Instant Pot Cranberry Orange Barbecue Meatballs recipe combines sweet-tart cranberries with zesty orange juice and tangy barbecue sauce to create a festive, flavorful dish perfect for holiday gatherings or any special occasion. The meatballs are quickly cooked using the Instant Pot, then coated in a vibrant cranberry-orange barbecue sauce, offering a delicious twist on a classic appetizer.

Ingredients

Scale

Meatballs

1 bag frozen meatballs (approximately 20–25 meatballs, about 12–14 oz)

Sauce

1 1/2 cups fresh or frozen cranberries (about half a standard bag)
Juice of 1 orange (or 1/2 cup Simply Orange juice)
1 cup water
2 cups barbecue sauce of choice (such as Bullseye or local favorite)
Fresh parsley for garnish (optional)

Instructions

Cook Meatballs: Place the steamer basket into the Instant Pot and add 1 cup of water. Pour in the frozen meatballs, then seal the Instant Pot lid and set the valve to the sealed position. Select the Manual or Pressure Cook setting and set the timer for 6 minutes. When the cook time is complete, carefully release the pressure manually by turning the valve to the open position.
Prepare Cranberry-Orange Sauce: Remove the cooked meatballs to a bowl and set aside. Take out the steamer basket and drain the remaining water from the Instant Pot. Add the cranberries and orange juice to the pot. Turn off the Instant Pot, then switch to sauté mode to begin heating the cranberries.
Mash Cranberries: As the cranberries heat, they will start to pop. Use a potato masher to crush the cranberries down until you achieve a chunky sauce consistency. This helps release the natural juices and flavors.
Add Barbecue Sauce: Stir in 2 cups of your chosen barbecue sauce thoroughly with the mashed cranberry mixture, combining the sweet, tangy, and tart flavors into a rich sauce.
Combine Meatballs and Sauce: Return the cooked meatballs to the pot and stir well to coat them evenly in the cranberry-orange barbecue sauce. Warm through for a minute or two on sauté mode if needed.
Serve: Spoon the coated meatballs onto a serving dish and garnish with fresh parsley for a festive holiday presentation. Serve hot and enjoy!

Notes

For best results, use fresh or frozen cranberries for a vibrant sauce; avoid pre-made cranberry sauces.
Adjust barbecue sauce types to suit your preferred flavor profile, such as smoky, sweet, or spicy.
If you prefer a smoother sauce, blend the cranberry mixture before adding the barbecue sauce.
These meatballs can also be prepared in a slow cooker by cooking meatballs first then mixing sauce ingredients and simmering together.
Garnishing with parsley adds color but is optional.
Leftover sauce can be refrigerated for up to 3 days and reheated before serving.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Instant Pot
Cuisine: American

Keywords: Instant Pot meatballs, cranberry orange sauce, barbecue meatballs, holiday appetizer, easy party food, pressure cooker recipe