Make the barbecue sauce. In a medium sauce pan, combine all the ingredients and cook 15 minutes. Turn off the heat and blend with an immersion blender and cook another 5 minutes or until desired consistency.
Make the meatballs. In a large bowl, combine meat, salt, barbecue sauce, coconut aminos, and salt. Mix well. Sprinkle gelatin evenly over mixture and mix well until there are no dry spots. Add in the chives and mix again. Roll the meat into about 22-24 meatballs. I like to divide the mixture in half and make 11-12 meatballs per pound. They should be about 1.5 inches thick.
Place 1 cup of barbecue sauce in the bottom of the Instant Pot, top with the meatballs and cover with another 1 cup of sauce. You should have 1 cup of barbecue sauce remaining that you can use for another recipe.
Place the lid on, make sure the valve in closed and cook for 9 minutes on high. Hit "cancel" and release the pressure. Remove the meatballs, hit the "sauté" button and cook the sauce down for 15 minutes, stirring regularly, to thicken.
Add the meatballs back in, hit "cancel" and serve warm.