Pressure Cooker Sloppy Joes

    Posted by  ·  June 14, 2017

    Pressure cooker Sloppy Joes are an easy and quick weeknight meal your kids are sure to love. A slightly sweet and tangy sauce mixes with some veggies and hamburger for a yummy sloppy joe. I like to make this meal ahead of time and freeze. I then can take it out of the freezer and put it in my Instant Pot for a no prep, no work meal.  We even make dessert in our pressure cooker. Yes, that is right! We love this Pressure Cooker Key Lime Cheesecake. Check out all the pressure cooker recipes we have been making.
    pressure cooker sloppy joes

    Delicious Sloppy Joes made in your Instant Pot

    You can use any pressure cooker but I do love the Instant Pot.  It was easy to use straight out of the box. I have now been using mine for two years and have made hundreds of tasty meal. It totally changed our dinner time.  I feel like in minutes I can whip up healthy meals. We eat more grains (like quinoa), beans and lentils because the cook so quickly.

    instant pot sloppy joes
    pressure cooker sloppy joes
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    Pressure Cooker Sloppy Joes

    Your Instant Pot comes to the rescue for a quick and easy kid pleasing meal. The best part is the sloppy joes can be made ahead of time and frozen for a last minute meal. 

    Ingredients

    • 2 pounds ground beef, cooked
    • 1 onion, chopped (about 1 1/2 cups)
    • 1/4 cup green bell pepper chopped
    • 2 carrots, grated
    • 1 14 ounce canned diced tomatoes
    • 1/2 cup water
    • 1 can tomato paste
    • 1/4 cup cider vinegar
    • 2 Tablespoon brown sugar
    • 2 teaspoon dry mustard
    • 2 teaspoon chili powder
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup beef broth (or water)

    Instructions

    1. Pour 1 cup of beef broth in your Instant Pot. Add in all the other ingredients. Cook high pressure for 8 minutes.

    FREEZE INSTRUCTIONS

      Place all ingredients (EXCEPT Beef Broth) in a round freezer container.

        On day you want to eat the sloppy joes, place 1 cup beef broth and frozen meat into the Instant Pot. Cook on hight pressure for 10 minutes. Quick Release. Once Instant Pot is done, stir well and serve on buns.

          sloppy joes recipe

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          Comments

          1. Jessica Stallbaumer
            Tuesday, July 25th, 2017
            I'm new to the instant pot so bear with me. Do you need to use the tray when making a lot of your recipes? I was under the impression the food shouldn't touch the bottom of the pan in order for the cooker to be able to build up pressure.
            • Cindy
              Friday, August 11th, 2017
              Hi Jessica, I really only use the rack if I am doing potatoes, squash etc. I have used it when I have done chicken breast. For the most part I put in the liquid then the rest and go. I hope this helps.
            • Cindy
              Friday, August 11th, 2017
              I did not use the rack for this recipe.
          2. Sherron Taylor
            Wednesday, June 14th, 2017
            I'm confused as to why you would use the pressure cooker for this recipe- I don't see why you wouldn't just put the other ingredients in the pan with the meat on the stove and cook it. It would take about the same time- possibly less time depending how long it takes to come to pressure- to cook it on the stove. Will you please let me know what the benefit of pressure cooking this is?
            • Cindy
              Thursday, June 15th, 2017
              We felt it gave it depth of flavor like it had been simmered allowing flavors to mingle (like a good spaghetti sauce). The main reason we use the Instant Pot for this recipe is that it is one of our freezer meals. We prepare about 12 meals all at one time and freeze. We then take them from freezer to pressure cooker and it does shorten the time for thawing and cooking. I also like how I don't have to be stirring and watching while the meat cooks. I can use that time to make a salad and the rest of the meal.
              ......... and now that I have been using the Instant Pot for about two years now, it really is just my go to cooking method.