Begin by plugging in your Instant Pot and selecting the "Sauté" function. Allow it to heat up for a few minutes.
In a large bowl, mix together the grape jelly and chili sauce until well combined. This will be the sauce that coats your meatballs.
Pour 1 cup of water into the Instant Pot. This will create the steam needed for cooking.
Place the frozen meatballs into the pot. You can either leave them in the bag or transfer them directly into the pot.
Carefully pour the grape jelly and chili sauce mixture over the meatballs, ensuring they are evenly coated.
Close the lid of the Instant Pot and ensure the valve is set to "Sealing." This is crucial for the pressure cooking process.
Select the "Manual" or "Pressure Cook" setting and set the timer for 10 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then perform a quick release for any remaining pressure.
Open the lid and give the meatballs a gentle stir to coat them in the sauce. Transfer them to a serving platter and enjoy warm!
