Place the rice in an oven-safe bowl. (Make sure the bowl is big enough for rice to expand.)
Add 1 cup of water and stir in olive oil and salt.
Place the frozen meatballs in inner pot of Instant Pot.
Pour in the beer and bbq sauce.
Put a trivet over the meatballs and place the bowl with rice on top.
Close the lid and make sure the valve is set to “sealing”.
Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 15 minutes for my IP to come to pressure.)
Once the time is up, allow the pressure to release naturally for 10 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
Using silicone mitts, carefully take the bowl with rice out. Fluff it with a fork. Remove trivet.
Set the Instant Pot to sauté.
In a small dish, mix together cornstarch with 1 tablespoon of water.
Once the meatball sauce start bubbling, stir in cornstarch slurry, and cook until the sauce is thickened.
Serve the meatballs over rice. Garnish with fresh parsley, if desired.If you tried this recipe, I'd love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!