Best 4 Instant Pot Dr Pepper Pot Roast Recipes

Looking for the most delightful and effortless way to prepare a mouthwatering pot roast? Look no further than the remarkable Instant Pot Dr Pepper Pot Roast recipe! Unleash the tantalizing flavors of tender beef, infused with the sweet and tangy embrace of Dr Pepper soda, creating a culinary masterpiece that will delight your taste buds. With minimal effort and maximum flavor, this dish promises an unforgettable experience that will have you craving for more.

Let's cook with our recipes!

INSTANT POT® POT ROAST

Instant Pot® Pot Roast image

A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

Provided by N8TE

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, or more to taste
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer roast, potatoes, carrots, and onions to a platter for serving.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g

INSTANT POT® DR PEPPER® PULLED PORK

Instant Pot® Dr Pepper® Pulled Pork image

A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®.

Provided by Hollie Mae

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 1h20m

Yield 4

Number Of Ingredients 5

Ingredients

4 cups caffeinated pepper-type soda (such as Dr Pepper®)
2 cups barbeque sauce (such as Sweet Baby Ray's®), divided
1 pound pork tenderloin
4 hamburger buns
2 cups prepared coleslaw

Steps:

Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
Serve on hamburger buns and top with coleslaw.

Nutrition Facts : Calories 627.1 calories, Carbohydrate 106.1 g, Cholesterol 71 mg, Fat 10.5 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 3 g, Sodium 1696.7 mg, Sugar 35.3 g

INSTANT POT DR. PEPPER PULLED PORK RECIPE

Instant Pot Dr. Pepper Pulled Pork Recipe image

If you're an Instant Pot pro or just joining the craze, our Instant Pot Dr. Pepper Pulled Pork needs to be on your meal rotation. You will fall in love with our best instant pot recipe. With only a handful of simple ingredients, this Instant Pot Dr. Pepper Pulled Pork is sweet, delicious, and makes an amazing dinner!

Provided by Kristen Hills

Categories Main Course

Time 1h5m

Number Of Ingredients 7

Ingredients

3 pounds pork shoulder roast (1 roast (best cut of pork))
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
½ teaspoon ground black pepper
12 ounces Dr. Pepper (1 can)
1 cup BBQ Sauce

Steps:

Rub pork roast with garlic powder, onion powder, seasoned salt, and pepper. Place roast in Instant Pot.
Pour Dr. Pepper and your favorite BBQ sauce on top of roast.
Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting.
Push the Manual button and set for 60 minutes. If your roast is bigger, cook it for longer.
(For example if you have a 5 pound roast, you will need to cook it for 90 minutes.)

Nutrition Facts : Calories 236 kcal, Carbohydrate 20 g, Protein 21 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 745 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

INSTANT POT MISSISSIPPI POT ROAST RECIPE

Instant Pot Mississippi Pot Roast Recipe image

This Instant Pot Mississippi Pot Roast turns out perfectly juicy and tender every time!

Provided by Camille Beckstrand

Categories Main Course

Time 1h38m

Number Of Ingredients 8

Ingredients

2 Tablespoons olive oil
3 pounds beef chuck roast or rump roast ((a rump roast usually has more fat, so it falls apart even more easily))
¾ cup beef broth
½ cup pepperoncini juice ((from the jar of pepperoncinis))
1 ounce dry ranch seasoning mix (1 packet)
1 ounce brown gravy mix (1 packet)
8 whole pepperoncini peppers
2 Tablespoons butter (cut into small pieces)

Steps:

Press SAUTE button on Instant Pot and allow pot to heat up.
Add olive oil and let it heat up for 1-2 minutes.
Add beef roast and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
Pour beef broth in the bottom and use a wooden spoon or spatula to scrape and loosen any cooked bits on the bottom of the pan (but keep them in the pan because they will add so much flavor!).
Pour in the pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast.
Add the peppers (put on top of and around the roast) and butter on top of the roast.
Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound of your roast).
When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes).
Shred or slice roast (it should fall apart pretty easily) and serve.

Nutrition Facts : Calories 504 kcal, Carbohydrate 4 g, Protein 44 g, Fat 35 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 167 mg, Sodium 711 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

Tips:

Choose the right cut of beef: Chuck roast or rump roast are good options for pot roast.
Brown the beef before cooking: This will help to develop flavor and color.
Use a good quality Dr. Pepper: A dark, rich Dr. Pepper will give the pot roast the best flavor.
Add some vegetables: Carrots, celery, and onions are all good additions to pot roast.
Cook the pot roast on low for at least 8 hours: This will allow the meat to become tender and flavorful.
Serve the pot roast with mashed potatoes, rice, or noodles.

Conclusion:

Instant Pot Dr. Pepper Pot Roast is a delicious and easy-to-make meal that the whole family will enjoy. The Dr. Pepper adds a unique and flavorful twist to the classic pot roast recipe. This dish is perfect for a weeknight dinner or a special occasion. Serve it with your favorite sides, such as mashed potatoes, rice, or noodles.