Instant Pot Honey Garlic BBQ Meatballs

Do you love honey garlic sauce? Then you are going to love these Instant Pot Honey Garlic BBQ Meatballs! They are so easy to make and are the perfect party appetizer. Your guests will be asking for the recipe!

Looking for the perfect appetizer or quick dinner that packs a massive punch of flavor?

These Instant Pot Honey Garlic BBQ Meatballs are the ultimate easy solution, delivering that irresistible balance of savory, sweet, and tangy in mere minutes. The pressure cooker infuses the meatballs with a rich, sticky sauce, making them tender and juicy without any fuss.

They are guaranteed to be a hit, whether you serve them over rice for a weeknight meal or keep them warm for a party with toothpicks!

Why You Will Love This Recipe!

• Lightning Fast Prep: The Instant Pot transforms these from a time-consuming dish into a delicious appetizer or dinner ready in minutes.
• Irresistible Sauce: The sauce achieves the perfect, addictive balance of sweet honey, tangy BBQ, and savory garlic.
• Tender Every Time: The pressure cooker guarantees incredibly tender, juicy, and moist meatballs without fail.
• Versatility King: They are equally perfect for a quick weeknight dinner served over rice or as a crowd-pleasing, warm game day appetizer.
• Minimal Cleanup: Cooking everything right in the Instant Pot means you get maximum flavor with minimal dishes to wash!

Ingredients Needed

• Meatballs: Frozen meatballs provide quick, easy, and satisfying protein base.
• Water: Essential liquid prevents burning and builds cooking pressure.
• Ketchup: Tangy base creates classic sweet and sour BBQ flavor.
• Honey: Rich sweetness balances tanginess and creates sticky glaze.
• Soy Sauce: Adds deep umami flavor and necessary saltiness.
• Minced Garlic: Provides intense, aromatic, savory depth to sauce.

How To Make Instant Pot Honey Garlic BBQ Meatballs

Step One: Add 1 cup of water to the inner pot of your Instant Pot (this is crucial to prevent burning). Place the frozen meatballs directly into the pot. Secure the lid and ensure the vent is set to the “Sealing” position. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes.

Step Two: When the time is up, allow the pressure to Naturally Release (NPR) for 5 minutes, then manually move the valve to Venting for a Quick Release (QR) of any remaining pressure. Once the pin drops, carefully remove the lid and drain the meatballs completely.

Step Three: Return the drained meatballs to the inner pot. Pour in all of your prepared sauce ingredients (ketchup, honey, soy sauce, and garlic) and mix well to coat the meatballs. Press the “Sauté” button. Stir the meatballs occasionally for about 3–4 minutes. You only need to heat the sauce through and ensure it mixes completely with the meatballs.: Once the sauce is hot and sticky, hit Cancel. Plate, serve, and enjoy!

Instant Pot Honey Garlic BBQ Meatballs Recipe Tips

• Don’t Thaw the Meatballs: This recipe is designed to work with frozen meatballs. Using them frozen helps prevent them from overcooking or falling apart under pressure.
• Layer, Don’t Stir, Before Cooking: While you’re cooking under pressure (Step 4), do not stir the meatballs after adding the sauce ingredients. Straining the thick sauce to the bottom of the pot can cause the “Burn” warning. Just pour the water in first, place the frozen meatballs, and then pour the sauce over the top.
• The Power of the Sauté Step: The initial pressure cooking step cooks the meatballs, but the final Sauté step (Step 5) is essential. It allows the sauce to thicken slightly and adhere beautifully to the meatballs, giving them that irresistible, sticky, caramelized glaze.
• Don’t Skip the Drain: After cooking, make sure to drain the initial water/liquid before adding the sauce ingredients. This prevents the final sauce from being too thin or watery.
• Garnish is Key: To make them look professional and restaurant-quality, finish the meatballs with a sprinkle of sesame seeds and sliced green onions just before serving!

Storing And Make Ahead Instructions

• Storing Leftovers: Store cooled leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently on the stovetop or in the microwave until warmed through.
• Make-Ahead Prep: You can easily prepare the sticky honey garlic BBQ sauce up to 3 days in advance and keep it covered in the refrigerator. When ready to cook, proceed with Step 2, adding the prepared sauce to the meatballs before pressure cooking.

Instant Pot Honey Garlic BBQ Meatballs Recipe Faqs

Can I use homemade meatballs instead of frozen ones? Yes, you can! If using fresh or thawed raw meatballs, they will require a slightly longer cooking time to ensure they are fully cooked through. Increase the High Pressure cook time to 8 minutes.

Why do I need to add water to the Instant Pot? Adding 1 cup of water (or another thin liquid) is crucial for two reasons: it prevents the initial thicker sauce ingredients from touching the bottom of the pot, which avoids the dreaded “Burn” warning, and it allows the pressure cooker to properly come up to pressure.

How do I thicken the sauce if it’s too thin? If your sauce is thinner than you prefer after the Sauté step, simply make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Pour the slurry into the sauce while it is still on the Sauté function and stir constantly for 1-2 minutes until it thickens to your desired consistency.

What are the best serving suggestions for these meatballs? These meatballs are incredibly versatile! Serve them hot with toothpicks as a game-day appetizer or party food. For a main dish, serve them over white rice, brown rice, or egg noodles to soak up all the delicious sauce. They also make a great filling for a quick meatball sub sandwich.

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