In a large mixing bowl combine the ground chicken, bread crumbs, eggs, salt, pepper, garlic, and ginger. Gently mix with your hands until evenly combined. Use a portion scoop to scoop 1 oz. meatballs. Roll into balls and place on a sheet pan. Freeze for 20-30 minutes until hard.*
In a medium saucepan, combine the brown sugar, apple cider, ketchup, soy sauce, garlic, ginger, and cornstarch. Whisk well to combine. Heat over medium-high heat, stirring frequently until thick and reduced. 4-6 minutes.
In the base of an instant pot or pressure cooker, combine the frozen meatballs and the homemade sweet and sour sauce. Make sure the meatballs are coated well. Secure the lid onto the pressure cooker. Turn on, select "Pressure Cook" setting, set to "high pressure" for 10-12 minutes, and start.
Once the timer has expired and the meatballs have finished cooking, allow the pressure to release naturally. Allow to cool slightly, serve as is or in a rice bowl topped with extra sauce. Leftover meatballs will keep in an airtight container in the fridge for 3-4 days.
Notes
*Alternatively you could use store-bought frozen meatballs. I freeze the meatballs before placing in the pressure cooker so they don't fall apart.