Maple Bourbon Meatballs | Instant Pot Recipes

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Maple Bourbon Meatballs | Instant Pot Recipes Super Hungry? Jump to the Recipe

Instant Pots are arguably the best kitchen device to come out of the last decade - mostly because they combine all of the best devices into one master cooking machine!

If you don't have an Instant Pot for this recipe - have no fear. You can also totally make the same meatballs in a slow cooker or crockpot. Instead of using the Instant Pot to sear your meatballs, just toss them on a baking sheet and bake at 375 for about 20 minutes to get some color on them first.

These meatballs are coated in a sweet apricot and maple bourbon BBQ sauce that's made from scratch - and honestly it's quite addicting.

They're sweet and savory - and the perfect finger food for any party!

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Maple Bourbon Meatballs

  • Number of Servings: 24
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
Maple Bourbon Meatballs | Instant Pot Recipes


  • 16 oz ground beef
  • 16 oz breakfast sausage
  • ½ cup panko
  • 1 tsp white pepper
  • 1 egg
  • ½ tbsp garlic powder
  • 1 tsp salt
  • 2 tbsp vegetable oil, for searing
  • ¼ cup dark molasses
  • ¼ cup ketchup
  • 1 tbsp sriracha
  • 1 tbsp Worcestershire sauce
  • ¾ cup apricot preserves
  • ¼ cup honey
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup water (for Instant Pot pressure cooking)

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  1. In a large bowl, combine the ingredients for the meatballs. Use your hands to roll the meat into 1 inch round balls. In a smaller bowl, stir together the ingredients for the BBQ sauce.
  2. INSTANT POT: Put the IP on saute mode. Add the oil and wait until the screen displays "hot." Sear the meatballs on each side, about 2-3 minutes per side until the meatballs are cooked through. Remove from the IP and set aside.
  3. OVEN/SLOW COOKER: Arrange the meatballs on a baking sheet. Bake at 375 for 15-20 minutes, turning halfway through, until the meatballs are beginning to brown.
  4. Arrange the meatballs in the bottom of the IP (or slow cooker) in a single layer. It's okay if there are a few overlapping.
  5. INSTANT POT: Pour in the BBQ sauce so that it covers the meatballs. Then pour in 1 cup of water. Seal the IP and turn on to pressure cook for 10 minutes. Let the sauce thicken for 20 minutes after depressurizing. Alternatively, skip adding the water and put the IP on slow cook mode for 2 hours.
  6. SLOW COOKER: Pour the BBQ sauce over the meatballs. Turn the slow cooker onto medium/high and cook for 2 hours, stir a couple times to make sure the meatballs are covered in sauce.
  7. Serve with toothpicks as an appetizer or serve with mashed potatoes for a full meal. Enjoy!

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