If you’re on the hunt for a crowd-pleasing dish that bursts with sweet, tangy, and savory flavors, look no further than Instant Pot Cranberry Meatballs. This recipe is beloved in my family for its effortless preparation and the way those tender meatballs soak up the zesty cranberry-chili sauce. Whether it’s game night, the holidays, or a cozy weeknight dinner, these meatballs always get devoured—and they just so happen to be ready in under thirty minutes thanks to the Instant Pot!

Instant Pot Cranberry Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Instant Pot Cranberry Meatballs is in their simplicity; each ingredient plays a key role in creating layers of flavor and the perfect bite. From the ground beef for hearty texture to that gloriously sticky, ruby-red cranberry sauce, here’s what you’ll need and why it matters.

Ground beef: The base for juicy, tender meatballs—choose an 80/20 blend for best flavor.
Breadcrumbs: Help bind the meatballs and add a light, delicate texture.
Milk: Adds moisture so the meatballs stay deliciously soft inside.
Egg: Essential for holding the meatball mixture together—no crumbling here!
Onion powder: Adds subtle sweetness and depth to the meat mixture.
Garlic powder: Gives a warm, savory note that pairs perfectly with the sauce.
Salt: Enhances all the savory flavors—don’t skip it.
Black pepper: A gentle kick that keeps things balanced.
Whole berry cranberry sauce: The star ingredient! Brings sweet-tart flavor and vibrant color.
Chili sauce: Adds tang and a hint of spice to round out the sauce.
Brown sugar: Provides warmth and caramel notes that mellow the tart berries.
Worcestershire sauce: Earthy umami backbone with a savory finish.
Red pepper flakes (optional): For a little heat, sprinkle these in to taste.

How to Make Instant Pot Cranberry Meatballs

Step 1: Mix and Shape the Meatballs

Start by combining the ground beef, breadcrumbs, milk, egg, onion powder, garlic powder, salt, and black pepper in a large bowl. Use clean hands (the best kitchen tool!) or a sturdy fork to gently mix everything together, being careful not to overwork the meat. Scoop out small portions and roll between your palms to form 1-inch meatballs. This is a great step to do ahead—you can even get the kids involved!

Step 2: Prepare the Instant Pot for Cooking

Place the metal trivet inside the bottom of your Instant Pot and pour in a cup of water. Arrange your meatballs in a single layer on the trivet; a bit of stacking is fine if needed, but try not to pack them too tightly. This steaming step helps the meatballs cook up tender and keeps them from getting overly browned on one side.

Step 3: Pressure Cook the Meatballs

Secure the Instant Pot lid and make sure the valve is set to sealing. Select “Manual” or “Pressure Cook” on high for 7 minutes. While the Instant Pot is doing its magic, you can get started on the tangy sauce. Just wait until you smell what’s happening in that pot!

Step 4: Whisk Together the Cranberry Sauce

While the meatballs are cooking, mix up your sauce in a bowl. Combine the whole berry cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and, if you like things spicy, a pinch of red pepper flakes. Give everything a good whisk until the sauce looks glossy and well blended. The color alone will have you hungry!

Step 5: Combine Meatballs and Sauce

Once the pressure-cooking time is done, use a quick release to carefully let out the steam. Gently remove the meatballs and set them aside. Discard the water and trivet from the pot, then set the Instant Pot to Sauté. Pour in your vibrant cranberry sauce mixture and cook, stirring, for 2 to 3 minutes until the sauce thickens ever so slightly. Add the meatballs back into the pot and toss them gently until they’re thoroughly coated and heated through. All that’s left is to serve and watch them disappear!

How to Serve Instant Pot Cranberry Meatballs

Garnishes

A sprinkle of sliced green onions or fresh parsley over your Instant Pot Cranberry Meatballs brings brightness and a pop of color that looks beautiful on any table. For an extra bit of zing, sprinkle a few toasted sesame seeds or a quick dusting of cracked black pepper before serving.

Side Dishes

These meatballs shine as a part of any spread: try serving them atop steaming white rice, creamy mashed potatoes, or a buttery bed of egg noodles. If you prefer something lighter, pile them into lettuce cups or alongside roasted veggies. They make an irresistible holiday appetizer but are hearty enough for a main dish.

Creative Ways to Present

For parties, skewer each meatball with a festive toothpick and arrange them on a platter for easy munching. For a modern twist, make mini meatball sliders with brioche buns, some slaw, and extra cranberry sauce on the side. Or serve them tucked into small bowls for a warm and satisfying starter during a wintry gathering.

Make Ahead and Storage

Storing Leftovers

To store leftover Instant Pot Cranberry Meatballs, transfer them (with plenty of that luscious sauce) to an airtight container and refrigerate for up to three days. The flavors deepen as they sit, making them almost better the next day!

Freezing

If you’d like to freeze a batch, let your meatballs cool completely, then arrange them on a parchment-lined tray to freeze individually. Once firm, pack them into freezer-safe containers or bags with the sauce—they’ll keep beautifully for up to three months. When you’re ready to enjoy, thaw overnight in the fridge.

Reheating

Gently rewarm leftovers either in the microwave or back in your Instant Pot using the Sauté function, stirring until heated through. If the sauce seems a bit thick, add a splash of water or broth to bring it back to its original glory.

FAQs

Can I use frozen meatballs for this recipe?

Absolutely! For the ultimate shortcut, toss frozen, fully cooked meatballs right into the sauce and use the Sauté function in your Instant Pot until everything is heated through and bubbling. Just keep an eye on them so they don’t overcook.

Is there a substitute for chili sauce?

If you can’t find chili sauce, ketchup with a dash of hot sauce or even barbecue sauce will do. Each variation adds its own character, but all are delicious with the cranberry base.

Can I make Instant Pot Cranberry Meatballs dairy-free?

Yes! Swap out the milk for your favorite plant-based non-dairy milk, and be sure to use dairy-free breadcrumbs if needed. The meatballs will still be beautifully tender and full of flavor.

How can I make the meatballs spicier?

If you like some heat, add more red pepper flakes to the sauce or serve with a little hot sauce on the side. You can also use hot Italian sausage for half the ground beef for an extra kick.

What’s the best way to transport these for a potluck?

Instant Pot Cranberry Meatballs travel well—just keep them in the sealed Instant Pot bowl or a slow cooker set to warm. They’ll stay perfectly saucy and steamy, ready to serve as soon as your guests arrive.

Final Thoughts

I can’t recommend Instant Pot Cranberry Meatballs enough—whether you’re new to pressure cooking or just looking for something dazzlingly delicious to share with your loved ones. Don’t be surprised if you find yourself making these on repeat; there’s just something magical about meatballs bathed in that bright, sweet-tart sauce. Give them a try and make your next meal unforgettable!

Instant Pot Cranberry Meatballs Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Instant Pot Cranberry Meatballs are a perfect blend of sweet and savory, making them an ideal appetizer or main course. The tender meatballs are cooked in a flavorful cranberry sauce that’s both festive and delicious. This recipe is a great option for holiday gatherings or weeknight dinners.

Ingredients

Scale

For the meatballs:

1 ½ pounds ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the sauce:

1 (14-ounce) can whole berry cranberry sauce
1/2 cup chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes (optional)

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Instructions

Prepare the meatballs: In a large bowl, mix the ground beef, breadcrumbs, milk, egg, onion powder, garlic powder, salt, and black pepper. Form into 1-inch meatballs.
Cook the meatballs: Place the trivet inside the Instant Pot with 1 cup of water. Stack the meatballs on the trivet and cook on Manual High Pressure for 7 minutes. Quick release the pressure once done.
Make the sauce: In a bowl, combine cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and red pepper flakes. Cook the sauce in the Instant Pot on Sauté until slightly thickened.
Combine and serve: Add the meatballs to the sauce, tossing gently to coat. Cook for a few more minutes until heated through. Serve warm and enjoy!