Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Mix together ground beef, egg, onion, breadcrumbs, salt and pepper.
3. Form mixture into meatballs about 1 to 1.5 inches in size.
4. Mix together rice vinegar, ketchup, brown sugar, pineapple and juice, and soy sauce.
5. Saute meatballs and oil in batches until browned.
6. Place browned meatballs and sauce in the inner pot. Lock the lid in place and seal steam nozzle.
7. Cook on high pressure for 6 minutes.
8. Natural release the pressure for 5 minutes. Remove lid. Turn off.
9. Dissolve corn starch in water. Add this and peppers to contents in the inner pot.
10. Saute for 5 minutes or until thickened.
11. Turn off saute by keeping warm or turning off completely.