Vegan Instant Pot BBQ Meatballs are a modern spin on the classic party appetizer! Bet you can’t eat just one!
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It’s Superbowl Time!
Rumor has it that there is a big appetizer event coming up, and that while you are eating said appetizers people also play a game called sportsing football. Obviously I’m cheering for Team Snacks! Neither Irving nor I are huge football fans. Irving didn’t grow up in the States, so football isn’t a sport he watches often, and I just really couldn’t care less. Sorry, not sorry, football. But, we do watch the Super Bowl each year, as if we owe it to our boys to expose them to such things! And each year I spend a few days weeks brainstorming the perfect appetizer spread. Baked Potato Nachos, Mediterranean 7 Layer Dip, Pizza Pockets, Guacamole….and now Vegan Instant Pot BBQ Meatballs. YUM!
Vegan Instant Pot BBQ Meatballs
My mom used to serve chili cranberry sauce meatballs at many parties, as did much of middle America. They are quick, simple, and low maintenance. I’ve switched things up a bit, and use bbq/barbeque/barbecue sauce in my version! I’ve also made things even easier for game day by preparing these yummy meatballs in the Instant Pot! Yep, my fave appliance. Toss the ingredients in and let the IP do it’s magic. Remember, it’s the “hands off pot.”
After the meatballs cook (in just 5 minutes!—see notes in recipe), I let the pressure release for 5 minutes, and then do a quick release. Then I switch the pot over to the sauté function to thicken up the sauce. A simple cornstarch slurry helps things along. Just a minute or two and you are ready to serve. If you need to prep ahead of time you could keep the pot on the “keep warm” setting while your guests arrive!
Vegan Meatballs
There are lots of ready made vegan meatballs available! My fave are from Trader Joe’s, Ikea, and Gardein. Our family unanimously agreed that we like the flavor of the Trader Joe’s meatballs the best. They taste the most like a “real” meatball, and are a perfect size. They are shown in the photographs and video. Coming in at second place is Ikea. They are so affordable (though you’ll need to account for everything else you will buy on an Ikea run!), and you can see the real veggie bits in every bite. They definitely taste like veggies, and are also the perfect size. I do like the Gardein meatballs as well, but they are quite large, and have a more prominent “Italian” taste to them. I’d prefer them in a traditional spaghetti sauce, but they are readily available and vegan, so that’s a major win! I don’t think homemade veggie meatballs would work in this recipe, as they tend to be softer, but I haven’t tried them. If you do, be sure to leave a comment below and let us know how it turns out!
Not just for parties!
These Vegan Instant Pot BBQ Meatballs aren’t just for party appetizers! They also make delicious sub sandwiches, in my favorite pretzel buns! And they are a perfect weeknight meal served up with some roasted potatoes and a quick veggie slaw.
Look how easy it is to make Vegan Instant Pot BBQ Meatballs!
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I hope you love these quick and easy Vegan Instant Pot BBQ Meatballs! They are so delicious, whether you are sharing them with a crowd, or keeping them all to yourself! Be sure to share a picture with me on social media so that I can see how they turn out! {#frieddandelions // @frieddandelions}
Vegan Instant Pot BBQ Meatballs (+ stovetop instructions too!)
Ingredients
- 1/4 cup water
- ~1 1/2 to 2 pounds of frozen vegan meatballs I used 2 bags of Trader Joe's meatballs, 2 bags of Gardein meatballs, or 1 bag of Ikea meatballs
- 1 1/2 cups barbeque sauce
- 1 14 ounce can whole berry cranberry sauce
- 1 Tablespoon cornstarch mixed with 1 Tablespoon water
Instructions
- Pour the water into the Instant Pot.
- Add the frozen meatballs on top.
- Pour the barbeque sauce on top of the meatballs.
- Mash up the cranberry sauce and pour that on top of the barbeque sauce, using a spoon to cover the meatballs slightly.
- Turn the Instant Pot on and set it to high pressure/manual for 5 minutes, being sure to also set it to sealing.
- Once the Instant Pot has come to pressure and cooked for 5 minutes, allow the pressure to release naturally for 5 minutes.
- After 5 minutes, turn the valve to venting and allow the pressure to release fully.
- Remove the lid of the Instant Pot.
- Pour the cornstarch slurry into the pot and stir gently.
- Set the Instant Pot to "sauté."
- Allow the sauce to thicken slightly and bubble while stirring, about 2-5 minutes.
- Turn off the Instant Pot, or change the setting to "keep warm."
- Serve!
Notes
Troubleshooting with the Instant Pot
I have tested these meatballs a half dozen times! In my testing I learned that the Instant Pot is very particular when it comes to ingredient order. If the thick sauce is on the bottom the meatballs will scorch instead of cook. It also helps to have a little bit of water in the bottom of the pot to help build up steam and pressure. If your Instant Pot begins to build pressure and then fails to seal, all is not lost. I had 2 batches that built up some pressure, didn’t seal, and then cooked for 5 minutes (BEFORE I did some research and figured out the order! In both “failed” batches I put the sauce on the bottom, and as it turns out, that just doesn’t work!). The inside of the pot still got nice and hot, and the meatballs were cooked all the way through. However, if you follow the ingredient order you will have the best luck! Need help? Leave a comment or question below!
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