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.**
2. 4480874 Upgrade to a paid membership 53101 to unlock all instructions 8220
3. 529029 Upgrade to a paid membership 4143 to unlock all instructions 35236
4. 937055 Upgrade to a paid membership 70900 to unlock all instructions 99754
5. 8855416 Upgrade to a paid membership 94224 to unlock all instructions 96928
6. 3924652 Upgrade to a paid membership 38882 to unlock all instructions 21908
7. 1963851 Upgrade to a paid membership 79240 to unlock all instructions 13952
8. 1568990 Upgrade to a paid membership 63235 to unlock all instructions 70429
9. 5862060 Upgrade to a paid membership 94700 to unlock all instructions 37861
10. 540433 Upgrade to a paid membership 19772 to unlock all instructions 64605
11. 1594650 Upgrade to a paid membership 46579 to unlock all instructions 19074
12. 3761959 Upgrade to a paid membership 3101 to unlock all instructions 96913
13. 5605910 Upgrade to a paid membership 7849 to unlock all instructions 19125
14. 1712480 Upgrade to a paid membership 42039 to unlock all instructions 39059

Upgrade to a paid membership to unlock all recipe instructions

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
2. 1640477 Upgrade to a paid membership 92092 to unlock all instructions 90902

Upgrade to a paid membership to unlock all recipe instructions

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.