Combine jelly, chili sauce and maple syrup in medium bowl; stir to blend. Reserve half of jelly mixture in large bowl. Set aside. Pour remaining half of jelly mixture into Crockpot™ Express Pressure Cooker. Add meatballs to Cooking Pot. Secure lid. Press BEANS/CHILI, set temperature to HIGH and time to 8 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure. Remove meatballs with 1 cup of cooking liquid to large bowl with reserved jelly mixture; toss to coat.