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Vegan Instant Pot BBQ Meatballs (+ stovetop instructions too!)

Vegan Instant Pot BBQ Meatballs are a modern spin on the classic party appetizer! Bet you can't eat just one!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Author: Sarah De la Cruz


  • 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


  • 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!


The frozen meatballs take about 20 minutes to come to pressure before the 5 minute cooking time. Be sure to plan accordingly!
If you don't have an Instant Pot you can prepare these on the stovetop. Simple place the barbeque sauce, cranberry sauce, and veggie meatballs in a medium saucepan. Heat over medium low heat until the sauce coats the meatballs and the meatballs are cooked through in the centers. Optionally add the cornstarch slurry to thicken the sauce.