Print Recipe

Instant Pot Chipotle Cranberry Meatballs

Ingredients

  • 10 ounce bag fresh cranberries
  • 3/4 cup sugar
  • zest from 1 orange
  • juice from 1 orange
  • 2 tablespoons water
  • 1 1/2 cups barbecue sauce
  • 1-2 tablespoons chipotle en adobo sauce *see note
  • ~22 ounces frozen meatballs

Instructions

Instant Pot Directions:

  • Place cranberries, sugar, orange zest, orange juice, and water into Instant Pot.
  • Close lid and secure vent.
  • Cook on high pressure for 1 minute.
  • Let the pressure naturally release for 10 minutes and then carefully release the remaining pressure manually.
  • Add the barbecue sauce, chipotle sauce, and meatballs.
  • Close lid and secure vent.
  • Cook on low pressure for 10 minutes. Let pressure naturally release for 10 minutes and then carefully release the remaining pressure manually.
  • Serve and enjoy!

Stovetop/Slow Cooker Directions:

  • Place cranberries, sugar, orange zest, orange juice, and water into a medium saucepan.
  • Cook on medium heat until cranberries have softened and opened up, about 10-15 minutes.
  • Place cranberry sauce, barbecue sauce, chipotle sauce, and meatballs in a slow cooker.
  • Cook on high for 2-3 hours or low for 6-8 hours.
  • Serve and enjoy!

Notes

You can use the extra sauce from a can of chipotle en adobo sauce that is surrounding the chipotle peppers or you can puree the entire can and use that. I like to puree the whole can and then freeze the remaining puree after I use what I need.