In a medium mixing bowl, combine the breadcrumbs, milk, and egg. Let the mixture stand for 3 minutes or until the crumbs have softened. Add the onion, parsley, garlic, salt, and pepper, mix in. Using your hands, gently mix in the ground beef until well combined.

For dinner size meatballs, use a standard size cookie scoop to form meatballs. For appetizer size meatballs, use two teaspoons.

Turn Instant Pot on SAUTE mode. Once hot, add the oil. Cook meatballs until browned on all sides, working in two batches if necessary.

In a medium bowl or a 2 cup glass measuring cup, whisk together the cranberry sauce, Heinz sauce, brown sugar, and water. Pour over the meatballs.

Place lid on and lock. Turn on MANUAL mode with high pressure selected for 12 minutes. Once cooked, allow for the pressure to release naturally, this usually takes 7-10 minutes. Remove the lid and stir. Serve immediate or KEEP WARM for up to 3 hours.