Ingredients

32 ounces frozen meatballs 1 package, precooked
20 ounces pineapple chunks 1 can, do NOT drain
1 red bell pepper diced
1 cup brown sugar
⅔ cup white vinegar
2 Tablespoons soy sauce

Instructions

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.
Notes
If serving it as a main dish, we love to serve it over a bed of cooked rice.
If using this as an appetizer for a party, serve with some toothpicks.
How to turn this into a freezer meal:
Place meatballs, pineapple chunks with juice, red bell pepper, brown sugar, white vinegar, and soy sauce into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1 cups of beef broth or water in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 7 minutes. Do a QUICK RELEASE when the timer is done.

a