Mouthwateringly delicious, this Sweet and Sour Meatballs Instant Pot recipe is a quick meal that's so easy to make! No need to wonder, ‘What’s for Dinner?’ This Instant Pot recipe comes together in just 15 minutes!
Pour Pineapple Juice, brown sugar, soy sauce, and ketchup into the Instant Pot Pressure Cooker. Stir the mixture to combine.
Pour 1 bag (approx. 26 meatballs) into the Instant Pot.
Set to Manual for 2 minutes. Quick Release Pressure
Cut Onion and Bell Peppers into large chunks.
Toss the Onions, Bell Peppers and Pineapple into the Instant Pot and give it a quick stir.
Set to Manual for "0" minutes. Quick Release Pressure
(Optional) 2 Tbs Corn Starch with as little water as possible to make a slurry. Add it to the Instant Pot and stir to thicken the sauce.
Garnish with Green Onions and Sesame Seeds. Serve over Rice.
How to Make Sweet and Sour Crockpot Meatballs
Using the CrockPot is a great dump-and-cook method, and it doesn't take the whole day to cook, either!
Add items from step one to the crockpot and stir to combine. Add meatballs.
Cook on LOW for 2-3 hours or on HIGH for 1 hour. In the last 15 minutes of cooking, add the onions, bell peppers, and pineapple. Stir to combine.
To thicken the sauce, add a cornstarch slurry at the end with 2 Tbs Cornstarch and 2 Tbs Water.
How to Make Sweet and Sour Meatballs in the Oven
Heat the oven to 400 Degrees.
In a bowl, combine the ingredients from step one and stir to combine.
Place meatballs in an oven-safe dish with onions, bell peppers, and pineapple.
Pour sauce over top and stir to coat. Bake at 400 degrees for 30 minutes. Remove from oven.
Sauce may be thin. Add a cornstarch slurry if needed with 2Tb Cornstarch and 2 Tbs water. Add it to the sauce and stir to thicken.
Video
Notes
Thickening the Sauce:If you find that your sauce is too thin, you can thicken it by making a cornstarch slurry with 2 tablespoons of cornstarch and just enough water to combine. Add this to your cooked meatballs and vegetables, and the sauce will thicken nicely.Storage
Storage: Wait until the dish has cooled completely, then package it in Ziploc bags or an airtight container. Store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Freezing: Once cooled, you can portion this dish into freezer-safe bags or a freezer-safe container and freeze it for up to 3 months. Defrost in the refrigerator and reheat in the microwave or on the stovetop.