Chili Cranberry Meatballs for the Instant Pot or Crock Pot

I needed some inspiration for some snacks for my New Year’s Eve party. Meatballs in the slow cooker have always been my go to. What could be better than cranberries with a kick of chili? I raided my cupboards and found some spicy chili jelly and leftover cranberries. Then there was that huge bottle of sweet chili sauce my Mom bought last summer sitting in the fridge door. Condiments never spoil, right? Also, I always keep a pack of frozen meatballs in my freezer. This time I used Compliments lean turkey meatballs.

I used my Google-fu and found a recipe that I could use, although it was for a crock pot. Who needs a crock pot when I have two Instant Pots? One for the meatballs and the other for the hot mulled cider. We’re good to go!

The meatballs were a hit. A wall of spice tempered by the tartness of the cranberries. I used the fresh cranberries with 1/3 cup of sugar. Next time, I will dial down the sugar as I prefer my cranberries a little tart. I should have added the leftover orange juice from making orange zested cranberry sauce earlier in the week. That would have been divine.

Chili cranberry meatballs in the Instant Pot
Chili cranberry meatballs in the Instant Pot

Print Recipe
Chili Cranberry Meatballs
Prep Time 10-15 minutes
Cook Time 5-20 minutes attended
Passive Time 10-360 minutes
Servings
people as an appetizer
Ingredients
Main
Choice of:
Or
Prep Time 10-15 minutes
Cook Time 5-20 minutes attended
Passive Time 10-360 minutes
Servings
people as an appetizer
Ingredients
Main
Choice of:
Or
Instructions
Instant Pot
  1. Add 1 cup water to the Instant Pot.
  2. Place a steamer basket in the Instant Pot and add frozen meatballs.
  3. Pressure cook for 5 minutes on high pressure.
  4. * When timer beeps, release the pressure with a quick pressure release.
  5. Remove steamer basket and meatballs from the Instant Pot.
Sauce (Instant Pot)
  1. Discard cooking water and add all the sauce ingredients to the cooking pot.
  2. If using cranberries, select Sauté and cook, stirring frequently, until cranberries have fallen apart and the sauce is heated through.
  3. If using cranberry sauce only, cook until sauce is combined and heated through. Add heated meatballs and stir to combine.
  4. Switch to keep warm setting until ready to serve.
  5. *It will take about 15 minutes to reach pressure in addition to the 5 minutes cook time. Also 10-15 minutes to cook cranberries
Crock Pot
  1. Add all the sauce ingredients to a sauce pan or stove top friendly crock pot liner.
  2. Cook on stove top, stirring frequently, until cranberries have fallen apart and the sauce is heated through.
  3. Add meatballs and stir to coat them well. Put in crock pot on LOW for 6-8 hours or HIGH for 2-2 1/2 hours.
Recipe Notes

Adapted from: https://spicysouthernkitchen.com/crock-pot-cranberry-meatballs-2/

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Instant Pot Cassoulet

Cassoulet is a hearty French stew of meat and beans. Perfect comfort food for Canadian fall and winter. Made easier with the Instant Pot. This recipe is modified from one no longer on the web, but it’s original remains. A classic from Thomas Keller. I’ve made it a couple of times and I quite enjoy it. I find it hard to procure chicken garlic sausage, you could use chicken sausage or even mild Italian sausage. I wouldn’t call this a traditional cassoulet but it is pretty darn tasty.

Instant Pot IP-DUO60

Cassoulet
Cassoulet

Print Recipe
Instant Pot Cassoulet with lots of Veggies
Adapted from Thomas Keller (http://www.williams-sonoma.com/recipe/thomas-kellers-slow-cooker-cassoulet.html)
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 50 minutes including venting
Passive Time 50 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 50 minutes including venting
Passive Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Season the pork ribs generously with salt and pepper; set aside.
  2. Set pressure cooker to Sauté to heat up the insert. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
  3. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
  4. Add the onions, carrot, celery, zucchini, kale and 1 teaspoon salt to the insert and cook, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Turn off the Sauté feature. Add the pork, sausage, beans, rosemary, thyme, parsley, bay leaf, kombu and garlic. Stir everything to combine.
  5. Place the lid on the pressure and lock into place. Press the Meat/Stew Button. When done, release pressure naturally. If pressed for time, NPR for 10 minutes then open the vent. Remove lid, skim off the fat, and remove and discard the bay leaf and piece of kombu. Adjust the seasonings with kosher salt and pepper.
  6. Ladle cassoulet into individual serving bowls, top with reserved bacon and fresh minced parsley. Serve with crusty rolls on the side.
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Kale With Pork Belly Stir Fry

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Here’s a great way have a quick stir fry that’s full of flavour. I find that kale always pairs well with a little grease, like bacon. No, wait, how about pork belly? I love pork belly as I can tweak the taste to my liking without being hit over the head with the single note flavour of bacon.

Print Recipe
Kale With Pork Belly
Course Main Dish
Cuisine Canadian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
as a side dish
Ingredients
Course Main Dish
Cuisine Canadian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
as a side dish
Ingredients
Instructions
  1. Wash kale and leave wet. Chop crosswise into 1 inch wide pieces. Leave long. Chop pork belly into 1 inch pieces.
  2. Fry pork belly until it starts to glisten. Season with salt, pepper and smoked paprika.
  3. When the pork belly is browned, add kale. Cover and cook until kale turns bright green
  4. Remove cover and adjust seasonings. More salt, pepper, or smoked paprika can be added. Serve.
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