Instant Pot Sloppy Joes

Ingredients

• 15 ml (1 tablespoon)oil
• 680 g (1 1/2 pounds)minced beef (ground round)
• 1 teaspoonseasoned salt
• 120 g (3/4 cup), dicedonion
• About 110 g (3/4 cup), dicedgreen pepper
• 2 cloves, mincedgarlic
• 120 ml (1/2 cup)beef stock, or water and bouillon
• 2 teaspoonscider vinegar
• 227 g (1 x 8-ounce can)tomato sauce
• 120 ml (1/2 cup)barbecue sauce
• 120 ml (1/2 cup)ketchup
• 30 ml (2 tablespoons)chilli sauce
• 2 tablespoonsbrown sugar
• 2 teaspoonsDijon mustard
• 8buns, toasted if desired

Instructions

1. 1

   Brown the beef

   For the Instant Pot method, pour in the oil and turn the pot to coat its base. Select Sauté, then add the beef and seasoned salt. Break up the meat and cook until browned, about 5–7 minutes. Drain off the fat.

2. 2

   Cook the vegetables

   Add the onion and green pepper and sauté for 2 minutes. Stir in the garlic and cook for 1 more minute.

3. 3

   Deglaze the pot

   Pour in the beef stock, then scrape the bottom of the pot with a wooden spoon to loosen the browned bits.

4. 4

   Pressure cook

   Stir in all the remaining ingredients except the buns. Cook at high pressure for 5 minutes, followed by a 10-minute natural release. Turn the valve to vent and release any remaining pressure, then stir. For a thicker mixture, select Sauté and cook for a couple more minutes.

5. 5

   Serve on buns

   Spoon the beef mixture into the buns and serve.

6. 6

   Brown on hob

   For the hob method, put the beef, onion, green pepper, garlic and seasoned salt in a large pot over medium-high heat. Cook, breaking up the meat, until browned. Drain off the fat and add the remaining ingredients.

7. 7

   Simmer on hob

   Bring the mixture to a simmer, then turn the heat to low, cover and cook for 20–30 minutes, or until the meat is tender and the sauce has thickened. Serve on buns.

8. 8

   Brown for slow cooking

   For the slow-cooker method, put the meat and vegetables in a large stockpot. Cook over medium-high heat, breaking up the meat, until browned. Drain off the fat and transfer the mixture to a slow cooker.

9. 9

   Slow cook

   Add the remaining ingredients and stir to combine. Cook on high for 2–3 hours or on low for 4–6 hours.

What are Sloppy Joes?

Sloppy Joes are American sandwiches filled with minced beef cooked in a soft, savoury-sweet sauce. The name describes the generous, loose filling, which is served in a bun rather than formed into a patty.

This version combines tomato sauce and ketchup with barbecue and chilli sauces, mustard, vinegar and brown sugar. Using a pressure cooker makes the cooking convenient, while the hob and slow cooker offer alternatives.

Nutrition and macros by portion

The nutrition label shows one serving as written: 413 calories, 23g protein, 50g carbs, 13g fat.

The buns and brown sugar contribute much of the carbohydrates, while the beef provides most of the protein and some of the fat. Serve one filled bun with a generous salad or non-starchy vegetables for a more balanced plate.

Build flavour in stages

Brown the beef: break it into small pieces as it cooks so the finished filling is easy to spoon onto buns. Draining the fat before adding the sauce helps keep the mixture from becoming greasy.

Soften the vegetables: give the onion and pepper their two minutes before adding the garlic. The brief garlic cooking time lets it mingle with the beef without leaving it in the pot for the entire pressure-cooking cycle.

The pressure-cooker step

Deglaze thoroughly: after adding the stock, scrape the base of the pot until the browned bits are loosened. This step clears the cooking surface before pressure cooking.

Release carefully: allow the stated 10-minute natural release, then vent the remaining pressure. Stir the filling after opening, and use a couple more minutes on Sauté if you want it thicker.

Balance the sauce

Sweet and tangy: ketchup, barbecue sauce and brown sugar bring sweetness, while cider vinegar and mustard add a sharper counterpoint. Tomato sauce gives the mixture its base.

Seasoned salt: it seasons the beef before the other sauces go in. Since the stock and sauces also contribute flavour, taste the cooked filling before adding any extra salt.

Choose your cooking method

Instant Pot: the listed pressure-cooker method takes 5 minutes at high pressure after browning and sautéing, followed by the natural release.

Hob: simmer covered over low heat for 20–30 minutes, until the meat is tender and the sauce thickened. Slow cooker: cook on high for 2–3 hours or low for 4–6 hours after browning the meat and vegetables.

Serve and portion

Buns: spoon the filling into eight buns, toasting them first if you like. Toasting is optional and can help the bread hold up to the saucy mixture.

On the side: a crisp green salad or crunchy slaw makes a fresh contrast. Keep the filling in the pot or slow cooker until serving so it is easy to portion.

Recipe notes & tips

• Break the beef into small pieces as it browns for a filling that is easier to portion.
• Scrape the Instant Pot base well after adding the stock to loosen the browned bits.
• Keep the buns separate from the filling until serving so they do not become soggy.
• Toast the buns if you want a firmer base for the sauce.
• Let the mixture cook on Sauté for a couple more minutes if it seems too loose.

Variations

• Use water and bouillon: replace the beef stock with the alternative specified in the ingredient list.
• Adjust the heat: choose a milder or hotter chilli sauce to suit your preference.
• Add extra vegetables: increase the onion or green pepper while keeping the listed method.
• Change the bun: serve the filling in a toasted roll or another soft sandwich bun.
• Make it less sweet: reduce the brown sugar to taste, then check the sauce before serving.

Common mistakes to avoid

• Skipping the browning: the recipe starts by browning the beef, so cook it until no longer pink and drain the fat before continuing.
• Leaving browned bits on the base: scrape them up with the stock before pressure cooking.
• Adding the buns to the pot: keep them aside and fill them just before serving.
• Expecting a thick sauce straight away: use the suggested extra couple of minutes on Sauté if needed.
• Overcooking the garlic: add it after the onion and pepper, and cook it for just 1 minute.

How to store

Refrigerate leftover filling in a covered container and use within 3–4 days. Reheat it until steaming hot on the hob or in the microwave, adding a splash of water if it has thickened; store the buns separately.

Frequently asked questions