Pressure-Cooker Beef and Veggie Sloppy Joes

Name: Pressure-Cooker Beef and Veggie Sloppy Joes
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 10 servings
Ingredients: 2 pounds lean ground beef (90% lean); 4 medium carrots, shredded; 1 medium yellow summer squash, shredded; 1 medium zucchini, shredded; 1 medium sweet red pepper, finely chopped; 2 medium tomatoes, seeded and chopped; 1 small red onion, finely chopped; 1/2 cup ketchup; 1/4 cup water; 3 tablespoons minced fresh basil or 3 teaspoons dried basil; 2 tablespoons cider vinegar; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons molasses; 10 whole wheat hamburger buns, split

TEST KITCHEN APPROVED

Total Time:Prep: 35 min. Cook: 5 min.

Recipe by Megan Niebuhr

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 09, 2022

Because I’m always looking for ways to serve my family healthy and delicious food, I started experimenting with my go-to veggies and ground beef. I came up with this favorite that my kids actually request! —Megan Niebuhr, Yakima WA

Can you freeze Pressure-Cooker Beef and Veggie Sloppy Joes?

Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

TEST KITCHEN APPROVED

Pressure-Cooker Beef and Veggie Sloppy Joes

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Yield:10 servings

Prep:35 min

Cook:5 min

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Ingredients

2 pounds lean ground beef (90% lean)
4 medium carrots, shredded
1 medium yellow summer squash, shredded
1 medium zucchini, shredded
1 medium sweet red pepper, finely chopped
2 medium tomatoes, seeded and chopped
1 small red onion, finely chopped
1/2 cup ketchup
1/4 cup water
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons molasses
10 whole wheat hamburger buns, split

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Directions

1
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 8-10 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel. Add carrots, summer squash, zucchini, red pepper, tomatoes, onion, ketchup, water, basil, vinegar, garlic, salt and pepper (do not stir).

2
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Stir in molasses. Using a slotted spoon, serve beef mixture on buns.

Nutrition Facts

1 sandwich: 316 calories, 10g fat (3g saturated fat), 57mg cholesterol, 566mg sodium, 36g carbohydrate (15g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2.500 starch.

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