- 45 oz (1/2 bag) of frozen meatballs
- 18 oz grape jelly
- 12 oz Heinz chili sauce
- 1/2 C water
- .
- Add 45 oz frozen meatballs to your IP
- Mix jelly, chili sauce and water
- Dump over your meatballs
- Put lid on and turn lever to seal for pressure cooking
- Pressure cook for 10 minutes. Quick release when done.
- Cool for 1 minute, then toss and serve.
