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. In a large bowl combine ground chicken, onion, red bell pepper, crushed pineapple, soy sauce, ginger, sesame oil, garlic #1, salt, pepper and flour.
3. Form into rounded Tablespoon sized balls.
4. Saute olive oil until hot and brown meatballs in batches. Remove to a plate once done.
5. Wipe out pot, then saute red pepper flakes, garlic #2, vinegar, sugar and fish sauce together for a few minutes.
6. Add water #1 and meatballs to the sauce.
7. Lock lid into place and seal steam nozzle.
8. Cook for 6 minutes on high pressure.
9. Natural release pressure for 5 minutes, then release any remaining pressure.
10. Whisk together water #2 and cornstarch and let thicken. Remove meatballs from Instant Pot.
11. Set Instant Pot to saute and whisk cornstarch mixture into Instant Pot liquid until it thickens.
12. Add meatballs to sauce and serve.