Instant Pot Mongolian Beef Meatballs

Instant Pot Mongolian Beef Meatballs Sauce: 2 teaspoon sesame oil 2 Tbs garlic minced 2 Tbs ginger paste 1 cup low sodium soy sauce 2 tsps sriracha 1 1/2 cup water 1 cup brown sugar ¼ cup hoisin sauce 3 tablespoons oyster sauce ½ tsp black pepper The Rest 60 homestyle meatballs 1 cup green onions sliced 2 Tbs toasted sesame seeds Instant Pot Directions In a large bowl mix all sauce ingredients together, and stir well. Add frozen meatballs to an instant pot liner, and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the "cancel" button, then hit the "saute" button Cook on "saute" mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice. Slow Cooker Instructions Add all sauce ingredients to the slow cooker, and stir well. Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid. Cook on high 1.5 - 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low. If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top. When done cooking, garnish with sesame seeds and green onions.