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Pressure-Cooker Beef and Veggie Sloppy Joes

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

Directions

  • 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).
  • 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. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
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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