Super Simple Sloppy Joes
This is a super easy recipe that shows off the Instant Pots convenience when space or kitchen accommodations are at a premium. From Time Inc's Instant Pot All-Time Best Recipes
This is a super easy recipe that shows off the Instant Pots convenience when space or kitchen accommodations are at a premium. From Time Inc's Instant Pot All-Time Best Recipes
- Carbohydrate 16.1961894708086 g
- Cholesterol 55.28157009375 mg
- Fat 8.70136452537702 g
- Fiber 0.217498884054734 g
- Protein 17.6623048518754 g
- Saturated Fat 3.47174578403385 g
- Serving Size 1 1 serving (142g)
- Sodium 518.000004550108 mg
- Sugar 15.9786905867539 g
- Trans Fat 1.10270933632687 g
- Calories 214 calories
Step-by-step
- Remove lid from a 6-quart Instant Pot. Coat inner pot with cooking spray. Add ground beef. Press Sauté. Cook ground beef, stirring until it crumbles and is no longer pink.
- Turn cooker off. Drain beef well. Return beef to inner pot. Wipe rim of inner pot to remove any greasy residue. Return inner pot to cooker.
- Stir in tomatoes, ketchup, barbecue sauce, and Worcestershire sauce. Press Sauté and choose “Less†mode. Bring to a simmer; cook 15 minutes or until thickened.
- Serve mixture on toasted buns.
Ingredient quantities list canned tomatoes and bottled condiments, yet these preserved items behave entirely differently than their fresh counterparts. Canned diced tomatoes introduce high water content and standardized acidity, lacking the fluctuating sugar levels found in vine-ripened summer produce. When combining these preserved components with ketchup and barbecue sauce, moisture management becomes the central culinary task. Excess liquid from the beef and tomatoes must evaporate completely during the simmering phase to concentrate the savory flavors rather than leaving a watery sauce that ruins the bread.
Brown the ground beef using the Sauté function in a 6-quart electric pressure cooker, breaking it down into fine, even crumbles. Drain excess grease thoroughly to prevent the final sauce from separating into an oily layer. Simmer the mixture uncovered on the "Less" setting for 15 minutes, stirring occasionally until the sauce coats the back of a spoon and holds its shape without pooling. Toast the hamburger buns until golden brown to create a structural barrier that absorbs the meat juices without dissolving. If replacing the ground beef with a plant-based crumble, reduce the initial cooking time by half because meatless alternatives contain less internal fat and burn quickly.
