Pressure Cooker Beef And Veggie Sloppy Joes Food

INSTANT POT VEGAN SLOPPY JOES

Steps:

• Sauté onion, salt, and bell pepper for 3 minutes.
• Add cumin and oregano and cook for 1 minute.
• Add tomato paste and stir to coat and cook for another minute or two.
• Add the remaining ingredients and stir throughly, making sure nothing is stuck to the bottom of the pot.
• Bring to high pressure and cook for 13 minutes.
• Allow for a natural release, stir, and serve over toasted hamburger buns.
• Optional: Stir in 1 cup of vegan ground beef after pressure is released and simmer on sauté function before serving.

INSTANT POT SLOPPY JOES RECIPE

Steps:

• Gather the ingredients.
• Select the Instant Pot's sauté setting and add the oil. When the oil is hot and shimmering, add the ground beef. Cook for 4 minutes, stirring constantly.
• Add the onion, bell pepper, and garlic to the beef and cook for 2 to 3 minutes longer, stirring frequently.
• Add the water to the pot and stir, scraping the bottom of the pot to loosen any stuck-on browned bits.
• In a bowl, combine the ketchup, brown sugar, Worcestershire sauce, and mustard. Add the mixture to the Instant Pot; do not stir.
• Lock the lid in place and turn the steam release knob to the sealing position. Choose the pressure cook or manual setting (high pressure) and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 10 minutes and then carefully do a quick release following the manufacturer's instructions.
• Cancel the pressure cook function and choose the sauté button. Continue cooking the sloppy joe mixture for 2 to 3 minutes, or until reduced and thickened.
• Spoon the sloppy joe sauce over toasted buns and serve with chips, fries, or tater tots.

BEEF & VEGGIE SLOPPY JOES

Steps:

• In a 5- or 6-qt. slow cooker, combine the first 13 ingredients. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Drain; transfer beef to slow cooker. Stir to combine., Cook, covered, on low 5-6 hours or until heated through and vegetables are tender. Using a slotted spoon, serve beef mixture on buns.

PRESSURE-COOKER BEEF STEW

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

FALL VEGETABLE SLOPPY JOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. In the same skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 10-12 minutes; crumble beef; drain. , Transfer to a 5- or 6-qt. slow cooker. Stir in squash, parsnips, carrots, cola, tomato paste, water, mustard and seasonings. Cook, covered, on low until vegetables are tender, 4-5 hours. Stir in bacon. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

INSTANT POT® SLOPPY JOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and tip pot to coat the entire bottom. Add ground beef, onion, and red bell pepper. Season with salt and black pepper. Cook and stir until vegetables are soft and beef is no longer pink, 5 to 7 minutes. Drain and discard grease.
• Add garlic to the pot and cook another 30 seconds. Add vinegar. Stir in water, brown sugar, mustard, Worcestershire sauce, tomato paste, chili powder, and red pepper flakes. Add crushed tomatoes and stir well.
• Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, toast hamburger buns and coat with butter.
• 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.
• Serve on toasted buns.