Pressure Cooker Beef And Veggie Sloppy Joes Food

THE BEST INSTANT POT SLOPPY JOES RECIPE

Steps:

• Press the SAUTE button. Add in the butter and let it melt.
• Add in the ground beef, red pepper, and red onion and cook, using a spatula to break up the meat.
• Press CANCEL.
• In a bowl, mix together brown sugar, red wine vinegar, steak seasoning, Worcestershire sauce, and tomato sauce.
• Pour sauce on meat in Instant Pot and stir to combine. If you are worried about getting the "burn notice" on your Instant Pot, use a wooden spoon to scrape the bottom of the Instant Pot and loosen up any burned or brown bits on the bottom of the pot (aka deglazing the pot).
• Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 8 minutes.
• When cooking is finished, let the pressure NATURALLY RELEASE for 10 minutes and then move the vent to VENTING and release the remaining pressure.
• Remove the lid and stir to make sure everything is mixed together, then serve meat on hamburger buns.

SLOPPY JOES IN A PRESSURE CANNER

Steps:

• Prepare mason jars, lids and rings; if you are unsure on how to do this, consult a preserving manual.
• In a heavy saucepan, begin to brown ground beef, then add onion and garlic; continue cooking until meat is browned.
• Drain off fat.
• In a mixing bowl, stir together the brown sugar and mustard, then add remaining ingredients to brown sugar mixture.
• Stir into beef and heat thoroughly.
• Now, carefully spoon this hot mixture into hot jars, leaving a one-inch headspace.
• Remove air bubbles with a (nonmetallic) spatula and wipe the rims of the jars clean of any food residue.
• Place lid on jar with sealing compound next to glass; screw band down evenly and firmly just until a point of resistance is met; this is called being fingertip-tight.
• Process for 75 minutes at 10 pounds pressure.

PRESSURE-COOKER BEEF AND VEGGIE SLOPPY JOES

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 8-10 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel. Add carrots, summer squash, zucchini, red pepper, tomatoes, onion, ketchup, water, basil, vinegar, garlic, salt and pepper (do not stir)., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Stir in molasses. Using a slotted spoon, serve beef mixture on buns. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.