Place steamer basket into instant pot. Pour in 1 cup water. Add in meatballs and place lid on the instant pot. Set valve to sealed. Set timer to 6 minutes. Once the instant warms up and stops counting and beeps release the pressure by turning the valve.

Remove meatballs to a bowl. Lift and drain pot insert. Replace pot insert back into the instant pot. Add meatballs back to the pot.

In a glass liquid measuring cup, add apple juice, pineapple juice, fresh ginger, soy sauce, hoisin sauce, garlic, brown sugar, and corn starch. Whisk well.

Set instant pot to saute mode. Add in pineapple from can but not the juice. Pour the mixture over the meatballs and stir until sauce thickens around the meatballs. Once thick turn off instant pot.

Serve over rice topped with sesame seeds.