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Instant Pot Dr. Pepper Chili

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 5 minute NPR)
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

A slightly sweet and slightly spicy chili that comes together quickly with the help of your Instant Pot. It’s the perfect supper for a chilly evening or for watching football. Don’t forget all your favorite toppings!

Ingredients

Scale
  • 1 pound lean ground beef
  • 3 carrots, peeled and grated (about 1 to 1.5 cups)
  • 1 medium onion diced (about 1 to 1.5 cups)
  • 1 Tbsp chili powder
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1 tsp kosher salt
  • 1 1/2 tsp garlic powder
  • 1 cup Dr. Pepper
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (28 oz) can crushed tomatoes
  • 2 chipotle peppers in adobo sauce, chopped (more if you like spicy)
  • 2 Tbsp cornmeal

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. When displays says HOT add in the beef and break it up. Add in the carrots and and onions and cook for 5 minutes. Drain off excess grease.
  2. Stir in the chili powder, oregano, cumin, kosher salt and garlic powder to coat the meat.
  3. Pour in the Dr. Pepper and scrape bottom of pot so that nothing is sticking.
  4. Dump in the beans, tomatoes, chipotle peppers and cornmeal. Don’t stir.
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
  6. Stir well. Salt to taste (I added a pinch). Ladle into bowls and serve topped with shredded cheese, green onions, sour cream and Fritos. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the carrots and and onions and cook for 5 minutes. Drain off excess grease.
  2. Stir in the chili powder, oregano, cumin, kosher salt and garlic powder to coat the meat. Transfer mixture to the slow cooker.
  3. Add in the Dr. Pepper, beans, tomatoes, chipotle peppers and cornmeal. Stir.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. 
  5. Stir well. Salt to taste (I added a pinch). Ladle into bowls and serve topped with shredded cheese, green onions, sour cream and Fritos. 
  • Category: Beef
  • Method: Instant Pot or Slow Cooker

Find it online: https://www.365daysofcrockpot.com/instant-pot-dr-pepper-chili/

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