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Confetti Egg Salad
| Prep Time | 0 minutes |
| Cook Time | 15 minutes |
| Servings |
8 servings
|
Ingredients
- 32 oz frozen cooked meatballs
- 12 oz grape jelly or raspberry or red currant
- 1 1/2 cups BBQ sauce
- Chopped chives for garnish optional
Ingredients
|
|
Instructions
- Pour
1 cup water in the Instant Pot, followed by the steam rack. - Add frozen meatballs to a steamer basket and carefully lower the steamer basket onto the steam rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 0 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the steamer basket and steam rack from the pot and discard cooking water.
- Turn the pot off by selecting CANCEL, then using the display panel select the SAUTE function.
- Add grape jelly and BBQ sauce to the pot. Cook and stir until melted and combined.
- Return meatballs to the pot and toss to coat. Serve warm garnished with chopped chives (optional).
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Pressure for 0 minutes….
Hi Michele,
That is correct, pressure cook for zero minutes.
I don’t understand. How do you pressure cook for “0” minutes?
Hi Jpbde194,
Pressure cooking for 0 minutes is correct.
The Instant Pot Pressure Cooker will pressurize then finish. Cooking will happen while preheating.
I also like to use 1 12oz jar of chili sauce instead of bbq sauce