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Making Sloppy Joes in the Instant Pot lets you contain the mess and have the meal ready exactly when you want it. The “keep warm” feature is perfect for this. I put everything together in the early afternoon, then let it cook and keep warm for a couple of hours until dinnertime. It’s great when your late-afternoon schedule is crazy.
Makes 8 sandwiches
1 lb. ground beef (80% lean)
1 TBSP olive oil
1 cup diced onion
1 cup diced bell peppers (any color)
1 cup frozen corn (no need to thaw)
1 cup tomato sauce
2 TBSP tomato paste
1 tsp chili powder
1 tsp dry mustard
1/2 TBSP Worcestershire sauce
1/2 tsp garlic powder (use roasted garlic powder if you have it)
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
Using the sauté function with olive oil in the pan, brown ground beef, onion, and peppers. When meat is completely cooked, turn Instant Pot off and drain off fat (I crumple up a few paper towels and use tongs to hold them in the pan and absorb fat).
Add corn to pan.
Combine all remaining ingredients, then stir into meat and vegetable mixture.
Lock lid and seal steam vent.
Select manual pressure, 5 minutes.
At this point you can walk away; dinner is ready when you want it. If you want to eat immediately, allow pressure to release naturally after the 5-minute cook time, and open the vent after about 10 minutes of natural release.
Serve on burger rolls — you’ll want a pretty sturdy roll for this; we often use potato rolls because they’re denser than regular ones. Brioche rolls work well too.
Copyright 2018 Barb Szyszkiewicz