Instant Pot Chipotle Cranberry Meatballs
A homemade cranberry sauce in the Instant Pot is combined with barbecue sauce and chipotle en adobo sauce for a smoky and sweet meatball appetizer.
Servings: 8 servings
Calories: 387kcal
Ingredients
- 10 ounce bag fresh cranberries
- ¾ cup sugar
- zest from 1 orange
- juice from 1 orange
- 2 tablespoons water
- 1 ½ 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.
Nutrition
Calories: 387kcal | Carbohydrates: 45g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 597mg | Potassium: 377mg | Fiber: 2g | Sugar: 38g | Vitamin A: 147IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg