instant pot sriracha meatballs

Sweet & Spicy Instant Pot Sriracha Meatballs

There’s something truly fabulous about foods that are both spicy and sweet! These Instant Pot Sriracha Meatballs are the epitome of this amazing flavor combination. With holiday parties right around the corner, having easy appetizer recipes on hand is always extremely helpful. However, using the equipment that you have on hand can make the process a lot easier. Also, using frozen meatballs from the grocery store makes it even easier on yourself. We prefer to use the “Homestyle” flavored meatballs for this recipe. Flavorful meatballs are a perfect appetizer for large crowds. However, the spicy and sweet Sriracha infused sauce would taste perfect with other appetizer options as well. We have also used this sauce with cocktail sausages as well. If you don’t have an Instant Pot, this recipe could easily be made on the stovetop or in a crockpot also. We just love the speed and ease that comes from using our Instant Pot. However you choose to cook these flavorful appetizers…remember to stay fabulous!


Looking for more party recipes like Instant Pot Sriracha Meatballs? Check out our recipes for Smoky White Cheddar Cheese Straws AND Easy Pumpkin Cinnamon Toast Treats!



instant pot sriracha meatballs

instant pot sriracha meatballs

These sweet and spicy Sriracha spiked meatballs are perfect for that next impromptu gathering!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: frozen meatballs, instant pot, meatballs, sriracha sauce
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12
Calories: 272kcal
Cost: $10

Equipment

  • Instant Pot
  • mixing bowl

Ingredients

  • 12 oz chili sauce
  • 1 cup grape jelly
  • 2 tbsp Sriracha sauce
  • 26 oz frozen Homestyle meatballs

Instructions

  • In a medium mixing bowl, whisk together chili sauce, grape jelly, and Sriracha sauce. Set aside.
  • Meanwhile, add the steam rack to the bottom of the Instant Pot liner. Add 1 cup of water. Place the frozen meatballs on top of the steam rack. Pour the reserved Sriracha sauce mixture over the top of the frozen meatballs.
  • Close the Instant Pot and make sure that the vent is set to the sealed position. Press the "Manual" button and cook for 5 minutes. Allow the steam to release naturally for 15 minutes. Carefully remove lid and steam basket. Toss the meatballs with the remaining sauce. Season to taste with additional Sriracha sauce for desired heat level.

Nutrition

Calories: 272kcal | Carbohydrates: 23.5g | Protein: 9g | Fat: 15.5g | Saturated Fat: 5.9g | Cholesterol: 33mg | Sodium: 1225mg | Potassium: 193mg | Fiber: 1.8g | Sugar: 15g | Calcium: 37mg | Iron: 1mg
Red Cabbage with Sausage and Potatoes

Instant Pot Cabbage, Sausage, and Potatoes


I HATED having to eat cabbage when I was a kid! However, something great happened one evening when I was studying abroad in Spain. My host mother, Nati, brought me a huge bowl of red cabbage to eat while we practiced my Spanish conversation skills. I don’t know if it was spanish chorizo sausage, the sherry vinegar, or the conversation happening, but it was one of the best bowls of cabbage that I ever ate. It’s a little harder to find those great Spanish ingredients here in the states, but I add a little flair with some smoked paprika. I hope you enjoy Instant Pot Cabbage, Sausage, and Potatoes…and don’t forget to add the vinegar!


Red Cabbage with Sausage and Potatoes

instant pot cabbage, sausage, and potatoes

This bright and savory dish is good any time of year! I always use red cabbage because…well, it's just pretty.
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: breakfast sausage, cabbage, instant pot, Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 361kcal

Equipment

  • Instant Pot

Ingredients

  • 2 tbsp bacon grease (or extra virgin olive oil)
  • 1 onion large dice
  • 2 cloves garlic minced
  • 1 lb Yukon Gold potatoes cut into 1 inch pieces
  • 1 head red cabbage
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup chicken broth
  • 2 lbs smoked sausage sliced into 1-inch pieces
  • red wine vinegar for serving

Instructions

  • Set Instant Pot to Saute setting. Once the bacon grease (or oil) has melted, add the chopped onions and saute until soft and translucent (about 4-5 minutes). Turn Instant Pot off at this point to keep your ingredients from burning. Stir in minced garlic into onions until aromatic (about 30 seconds)
  • Being careful not to burn yourself, place the chopped potatoes on top of the onion and garlic.
  • Remove the outer leaves from the red cabbage and cut into quarters. Remove the tough white core from the center of the cabbage and discard. Chop the cabbage leaves into 2 inch chunks and layer in the Instant Pot on top of the potatoes.
  • Season the cabbage with salt, pepper, and smoked paprika. Add bay leaf. Pour the chicken broth over the cabbage leaves. Layer the top of the leaves with the smoked sausage slices.
  • Close the Instant Pot and make sure the valve is set to the sealed position. Using the "Manual" setting, set the timer on high for 8 minutes. Make sure that the valve on top is set to the sealed position. After the cabbage has cooked, let the pressure release naturally for about 15-20 minutes. Stir the cabbage mixture and season to taste with additional salt and pepper. Sprinkle with a little red wine vinegar for a little acidity if desired.

Nutrition

Serving: 1.5cups | Calories: 361kcal | Carbohydrates: 18.1g | Protein: 12.8g | Fat: 27.8g | Saturated Fat: 10.4g | Cholesterol: 48mg | Sodium: 972mg | Potassium: 359mg | Fiber: 4.3g | Sugar: 6.2g | Calcium: 55mg | Iron: 2mg