1 Pack Ball Park Hot Dogs
1/2 Jar of grape jelly
1/2 bottle of cocktail sauce
4 slices of Hickory Smoked Bacon
Cut up bacon and hot dogs.
Set hot dogs aside.
Use sauté button and cook bacon till completely done.
Using a colander, separate the grease from the bacon and put the bacon and hot dogs back in the pot.
Still using sauté, add the jelly and cocktail sauce and stir will the jelly is liquid.
Once the jelly has melted, put on and lock the lid, turn off sauté and cook on high pressure for 5 minutes and quick release.
Turn off the cooker and transfer to a serving dish. Sauce will thicken as it sits