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Instant Pot cranberry meatballs.
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5 from 6 votes

Instant Pot Cranberry Meatballs Recipe

Use up that leftover cranberry sauce and make these Instant Pot Cranberry Meatballs as a festive appetizer or a cozy meal.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Appetizer
Cuisine: American
Servings: 24
Calories: 94kcal


For the meatballs:

  • 1/3 c. breadcrumbs panko or regular
  • 1/4 c. milk
  • 1 egg
  • 3 tbsp. minced onion
  • 1/2 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/4 tsp. coarse kosher sea salt
  • 1/4 tsp. ground black pepper
  • 1 lb. ground beef
  • 1 tbsp. oil olive, canola, vegetable, avocado

For the sauce:

  • 7 oz. jellied cranberry sauce
  • 6 oz. Heinz Chili Sauce
  • 1 tbsp. brown sugar
  • 1/4 c. water or orange juice


  • 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.


-This recipe can be easily doubled. The meatballs could be made smaller too.


Calories: 94kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 158mg | Potassium: 97mg | Fiber: 1g | Sugar: 5g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg