Instant Pot Sweet and Sour Meatballs - Dump and Go Dinner

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Instant Pot Sweet and Sour Meatballs - Dump and Go Dinner

Tricia
The Cook
4 Servings
16 Ingredients
5 Comments

These sweet and sour meatballs are easy to prepare for the freezer, and even easier to throw in instant pot on serving day! And, it's a crowd pleaser!

4 Servings
16 Ingredients
5 Comments

Ingredients

  • 1 pound Ground Beef
  • 1 individual Egg
  • 1 cup dice Onion
  • 1 cup Bread Crumbs
  • ½ cups Rice Vinegar
  • ½ cups Ketchup
  • ½ cups Brown Sugar
  • 2 cups Chunks Pineapple, Canned
  • 2 tablespoons Soy Sauce
  • 1 cup dice Bell Pepper, Red
  • 1 cup dice Bell Pepper, Green
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 tablespoons Cornstarch
  • ¼ cups Water
Serving Day Ingredients
  • 2 teaspoons Olive Oil

Containers

Supplies

  • Labels
  • Parchment Papers
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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. Mix together ground beef, egg, onion and breadcrumbs.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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

  1. Prep from frozen
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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 and breadcrumbs.
  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 gf 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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 4 meatballs
Amount Per Serving
Calories
621
Total Fat
17g
Saturated Fat
5g
Trans Fat
1g
Cholesterol
130mg
Sodium
1469mg
Total Carbohydrates
87g
Fiber
3g
Sugar
58g
Protein
31g
WW Freestyle
19

5 Comments

Join the discussion
  1. I’m struggling to understand the freezing instructions for this recipe. Can someone clarify? At the beginning of the freezing instructions, it says to mix all ingredients except cornstarch and water and it doesn’t seem to be the case because there is instruction to mix the sauce ingredients later. Also the instructions sound like you’re supposed to divide the sauce and peppers mixed together into two different quart bags, but then it seems like the peppers are supposed to be in a separate bag to add after the 6 minute cook time and 5 minute natural release. Maybe the instructions for doubling and this recipe for just 4 servings got confused.

    1. Hey, Nina! Great questions! We have updated this recipe but it should be: meatballs in one bag, sauce in one bag then peppers, cornstarch and water in another bag as they are added later in the cooking. Hope this helps! If you have more questions we’re happy to chat in the bottom right-hand corner of the site – happy cooking!

    1. In the recipe under the 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.

      **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
      Saute meatballs and oil in batches until browned.
      Place meatballs and sauce in the inner pot. Lock the lid in place and seal steam nozzle.
      Cook on manual for 6 minutes.
      Natural release the pressure for 5 minutes. Remove lid.
      Put the contents of the pepper packet into the pressure cooker and stir.
      Saute for 5 minutes or until thickened.
      Turn off saute by keeping warm or turning off completely.