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. 2964688 Upgrade to a paid membership 98674 to unlock all instructions 304
3. 4915834 Upgrade to a paid membership 13482 to unlock all instructions 48086
4. 5327425 Upgrade to a paid membership 21262 to unlock all instructions 87547
5. 1041139 Upgrade to a paid membership 98838 to unlock all instructions 39884
6. 3542587 Upgrade to a paid membership 29132 to unlock all instructions 56492
7. 8121437 Upgrade to a paid membership 17846 to unlock all instructions 70351
8. 6381487 Upgrade to a paid membership 44568 to unlock all instructions 38978
9. 9451920 Upgrade to a paid membership 64657 to unlock all instructions 67449
10. 7622053 Upgrade to a paid membership 66641 to unlock all instructions 77961
11. 7470165 Upgrade to a paid membership 9328 to unlock all instructions 22705
12. 6194455 Upgrade to a paid membership 43337 to unlock all instructions 8652
13. 4055548 Upgrade to a paid membership 2345 to unlock all instructions 36219
14. 9170194 Upgrade to a paid membership 39019 to unlock all instructions 34000

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. 7189833 Upgrade to a paid membership 40278 to unlock all instructions 23222

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.