Instant Pot Dr Pepper Barbecue Meatballs
The perfect Instant Pot Dr Pepper barbecue meatballs are here for your next big party or the big game! How to prepare the quick & easy snacks at home.
- 1 bag Farm Rich Meatballs
- 1 can Dr Pepper
- 1 tbsp garlic minced
- 1 c tomato puree can use crushed tomatoes too if you prefer a bit chunkier
- 1/4 tsp salt
- 1 pinch pepper
- 1 tbsp worchestershire sauce
- 1 tbsp orange juice
- 1/4 c brown sugar
- 1/2 tbsp Sriracha optional
- 1 tbsp spicy mustard optional
- 1/2 c onion minced, optional
Add your can of Dr Pepper to a large bowl.
Add all other ingredients into your bowl (except your frozen meatballs) and whisk together until well combined (can double recipe if you are making a large batch of meatballs).
Pour your Dr Pepper barbecue sauce into your Instant Pot or pressure cooker.
Pour your frozen Farm Rich meatballs on top and gently stir so all meatballs are coated with sauce.
Set Instant Pot - pressure cooker to manual, pressure, high, for 5 minutes or low for about 8 (times vary according to how tender you like and how large your meatballs are, them but this works for us).
Do a quick release.
Check meatballs and make sure they are cooked thru (if very large may need to put on saute just until done but 5 min should be adequate to cook most frozen meatballs in a pressure cooker).
Allow to cool so sauce thickens a bit, serve!** Link to 2 other sauces you can use to make other pressure cooker meatballs above this recipe card.
Serving: 4oz | Calories: 231kcal | Carbohydrates: 13g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 146mg | Potassium: 329mg | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 5.4mg | Calcium: 22mg | Iron: 1.1mg