Instant Pot Hawaiian Meatballs Food
INSTANT POT HAWAIIAN MEATBALLS RECIPE
Instant Pot Hawaiian Meatballs are one of the easiest and tastiest meals you'll ever make. Dump everything in the Instant Pot and it will do the rest!
Provided by Kristen Hills
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Place meatballs in the bottom of the Instant Pot. Top with the pepper and undrained pineapple chunks. Add brown sugar, vinegar and soy sauce.
- Place the lid on the Instant Pot and turn the knob to SEALING.
- Push PRESSURE COOK or MANUAL and set the timer for 7 minutes.
- Turn the knob to VENTING when it is done counting down. Remove the lid, stir, and serve over rice.
Nutrition Facts : Calories 609 kcal, Carbohydrate 52 g, Protein 27 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 109 mg, Sodium 432 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving
SLOW COOKER HAWAIIAN MEATBALLS RECIPE
Turkey meatballs, bell peppers and pineapple tossed in a sweet and tangy Hawaiian sauce.
Provided by Six Sisters Stuff
Yield 6-8
Number Of Ingredients 9
Steps:
- Spray a slow cooker with nonstick cooking spray.
- Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
- In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
- Pour sauce in slow cooker and mix everything to combine.
- Cover and cook on low for 3-4 hours or until heated through.
- Serve over cooked rice.
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- Start by adding your meatballs into the pressure cooker. Drain your juice from the pineapple into a bowl. Then dump pineapple chunks into the pressure cooker.
- In a bowl have your pineapple juice, brown sugar, water, vinegar, ginger, and soy sauce. Mix well and then pour over your meatball mixture.
- Seal the lid and make sure the valve is set to sealing. Select high-pressure manual for 7 minutes, followed by a quick release.
- Once you release pressure, you can then turn to saute and add in your red peppers. If your sauce is not thick enough for your liking make the cornstarch slurry to thicken. Just mix cornstarch and water in a bowl, and then stir it in while you are sauteing veggies. It will thicken the sauce.
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- In the insert pot of the Instant Pot, add frozen meatballs, bell peppers, and drained pineapple chunks.
- In a small bowl, whisk together BBQ sauce, pineapple juice, soy sauce, brown sugar, rice vinegar, ground ginger, and garlic powder. Pour over the meatballs, stirring to combine.
- With cooking spray, grease a bundt pan that will fit in your Instant Pot. Combine white rice and water in this pan.
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- Place steamer basket into instant pot. Pour in 1 cup water. Add in meatballs and place lid on the instant pot. Set valve to sealed. Set timer to 6 minutes. Once the instant warms up and stops counting and beeps release the pressure by turning the valve.
- Remove meatballs to a bowl. Lift and drain pot insert. Replace pot insert back into the instant pot. Add meatballs back to the pot.
- In a glass liquid measuring cup, add apple juice, pineapple juice, fresh ginger, soy sauce, hoisin sauce, garlic, brown sugar, and corn starch. Whisk well.
- Set instant pot to saute mode. Add in pineapple from can but not the juice. Pour the mixture over the meatballs and stir until sauce thickens around the meatballs. Once thick turn off instant pot.
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