Making My Own Instant Pot Sauerkraut Meatballs

Making Instant Pot Sauerkraut Meatballs!!
Today I decided to make up my own Instant Pot sauerkraut meatballs recipe using a few recipes that I knew. I started with my Mom’s recipe for pressure cooked Lebanese stuffed Grape Leaves and her stovetop version of sauerkraut meatballs.
I never made this before this time and BAM!! It wooooorked and was it ever tasty!!
Recipe;
Adam’s Instant Pot Sauerkraut Meatballs
454 g (1lb) Ground beef
1 jar sauerkraut (for layers)
1 medium onion, fine chopped (for meatballs)
2-3 tomatoes, diced (for layers)
1-2 tomatoes, diced (for meatballs)
4 cloves of garlic, diced
1 cup of rice
3/4 cup of Panko
1 1/2 tbsp of ketchup
1 tbsp of basil
1 tbsp of garlic powder
2 tsp season salt
1/2 teaspoon ginger powder
2 tsp lemon juice
Sour cream for serving (optional)
1. Mix everything (except the sauerkraut and extra diced tomatoes) in a bowl.
2. Form 2-3" meatballs.
3. Add about 1" of water and then add another 1/2” of the juice from the sauerkraut in the bottom of the instant pot (Total of 1.5” of liquid). Place your inner pot on a trivet (or line the trivet to keep contents from falling through).
4. Drain the sauerkraut but keep some of the liquid for after. Then add a layer of the sauerkraut and diced tomatoes to the bottom of the inner pot.
5. Add a layer of meatballs spaced apart from each other.
6. Add a layer of sauerkraut and diced tomatoes. Then add another layer of meatballs. Then another layer of sauerkraut and diced tomatoes. Be careful not to over fill the pot.
7. Sprinkle additional basil, ground black pepper, garlic powder and some salt on top.
8. Evenly pour 1/2 cup or so of the liquid that was saved from the sauerkraut over the top.
9. Cook on high pressure for 27 minutes
10. Natural release 15 minutes then release any remaining pressure.
11. Heat temp meatballs to 160°F
12. Serve topped with a dollop of sour cream (optional)