Instant Pot Sloppy Joes
Lunch sized portion of an all-American favorite. Moist ground beef with a slightly tangy sauce and warm, aromatic seasonings.
Makes
Serving size
Ingredients
2 tablespoons unsalted butter
¾ pound 85% lean ground beef
1 star anise
1 large cinnamon stick
1 clove of garlic, minced
¼ cup red onion, small dice
3 tablespoons no-salt added tomato paste mixed with water to equal ½ cup
2 teaspoons Mrs. Dash® Chicken Grilling Blend
1 tablespoon lower sodium Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
½ teaspoon ground coriander
½ teaspoon ground allspice
8 slider size white hamburger buns (Pepperidge Farm® recommended)
1 tablespoon arrowroot powder/flour (optional, for thickening)
1 tablespoon water (optional, for thickening)
Instructions
- Place the butter into the Instant Pot® and press sauté. Add the beef and cook halfway, pink should remain. If you do not have an Instant Pot® or pressure cooker, see note below.
- Place star anise and cinnamon stick into the pot and stir.
- Place all remaining ingredients into the pot and stir well.
- Ensure the steam release handle is in the ‘Sealing’ position. Cook on high pressure for 25 minutes. Quick release the pressure and remove the star anise and cinnamon stick.
- Stir well to fully combine all ingredients.
- If there is excess liquid, mix arrowroot powder with 1 tablespoon of water and stir it into the pot. Cover and rest 10 minutes.
- Serve 1½ ounces on a bun. (Use a 1½-ounce scooper to help portion the correct amount)
Cooking Tip
If you do not have an Instant Pot®, you can use a medium saucepan. Follow instructions above but cover and let simmer on low for 30 minutes to cook the mixture. Stir occasionally. If excess liquid remains, use the arrowroot as instructed and stir over medium heat until sauce has thickened. Remove from heat and rest five minutes.
Arrowroot is used to thicken this recipe as cornstarch will not thicken acidic ingredients. It can be found in most grocery stores, possibly in the health foods isles or gluten free sections.
Recipe contributed by Chef Linda Blaylock, American Kidney Fund Culinary Consultant
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