Ingredients (4 servings)

• Olive oil 1 tablespoon
• Lean ground beef 1 lb
• Plain breadcrumbs 1/4 cup
• Steak seasoning 1 tablespoon
• Minced garlic 2 teaspoons
• Chopped onion 1 medium
• Egg 1 large
• Black pepper to taste
• Tomato sauce 1 cup
• Ketchup 1/2 cup
• Apricot preserves 1/4 cup
• Brown sugar 1/4 cup
• Apple cider vinegar 2 tablespoons
• Molasses 1 tablespoon
• Worcestershire sauce 1 tablespoon
• Paprika 1 tablespoon
• Minced garlic 1 tablespoon
• Onion powder 2 teaspoons
• Liquid smoke 1/4 teaspoon

Preparation

1. 1
   In a bowl, combine all meatball ingredients.
2. 2
   Shape the mixture into 20 meatballs, using about 2 tablespoons (30 ml) for each.
3. 3
   Brown the meatballs in 2 or 3 batches, for about 2 to 3 minutes per batch. They don't need to be fully cooked, just browned on the outside.
4. 4
   Remove the meatballs and pour about 1/4 cup of water or beef broth into the bottom of the Instant Pot. Scrape the bottom well with a spatula to deglaze and loosen any browned bits.
5. 5
   In a separate bowl, mix all the sauce ingredients together.
6. 6
   Return the meatballs to the Instant Pot.
7. 7
   Pour the sauce over the meatballs, but avoid stirring it too much into the bottom. Let the sauce mostly surround and cover the meatballs.
8. 8
   Close the lid. Set to Pressure Cook / Manual, High Pressure, for 8 minutes.
9. 9
   Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
10. 10
    Open the lid and stir gently. If you prefer a thicker sauce, set the Instant Pot to Sauté mode for 3 to 5 minutes, without the lid, stirring frequently.