Instant Pot Cocktail Meatballs Recipe
Wow your friends and family with this flavorful instant pot cocktail meatballs recipe! You are going to love how easy it is to make these tasty meatballs in your instant pot. Serve them on toothpicks for a fun finger food.
Servings: 6
Calories: 154kcal
Equipment
Ingredients
- 1 can Dr. Pepper
- 1 1/4 cups water divided
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 1 1/2 tablespoons corn starch
- 1 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon liquid smoke
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
- 3 pounds ready made meatballs
Instructions
- Press saute button on instant pot.
- Combine dr. pepper, 1/4 cup water, tomato paste, vinegar, brown sugar, corn starch, Worcestershire, salt, liquid smoke, onion powder, garlic powder, black pepper, and red pepper flakes inside instant pot. Whisk to combine.
- Bring sauce to a simmer. Cook for 10 minutes, whisking often.
- Remove Dr. pepper bbq sauce from Instant pot and set aside.
- Clean and dry the Instant pot insert and place back in instant pot.
- Pour 1 cup of water into Instant Pot.
- Place steamer rack inside Instant Pot and fill it with the meatballs.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 5 minutes on high pressure.
- Natural pressure release.
- Remove meatballs and drain water.
- Add Dr. Pepper barbeque sauce back to pot and add meatballs.
- Press sauté button and let cook about 2 minutes, until heated thoroughly.
- Serve warm, on toohpicks, or directly from the instant pot on the keep warm setting.
Notes
Leftover meatballs can be stored in the refrigerator, up to 3 days.
Nutrition
Calories: 154kcal | Carbohydrates: 32g | Protein: 33g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1731mg | Fiber: 6g | Sugar: 19g