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Instant Pot Sloppy Joe’s

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by Angela Gallardo in Instant Pot, Lunch & Dinner, Recipes
Instant Pot Sloppy Joes, a great paleo, healthy, gluten-free, dairy-free, whole30-friendly recipe

Instant Pot Sloppy Joes, a great paleo, healthy, gluten-free, dairy-free, whole30-friendly recipe

Celebrating hard today on the release of my Instant Pot for Beginners eBook!

(see the Free Paleo Resources page to get your copy)

I thought I’d share one of my favorites from the eBook: Instant Pot Sloppy Joes.  Although most of the recipes in the book won’t make an appearance here, I felt this one deserved a post all its own.

While there are quite a few ingredients, it’s 100% Paleo-friendly (while many recipes out there are most definitely not) and the result is a very delicious depth of flavor.

Make it in the Instant Pot in under an hour or opt for the stovetop for now (instructions below) and buy an IP stat!


Get a printable PDF of the recipe

Instant Pot Sloppy Joes

Yields: ~6 cups

  • 2 tbsp. high-heat cooking fat
  • 1⁄2 lb. ground pork
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 12 oz. jarred roasted red peppers, drained & chopped
  • 8 oz. canned green chiles
  • 3 tbsp. tomato paste
  • 2 tbsp. dijon mustard
  • 1⁄4 c. dry white wine
  • 15 oz. canned diced tomatoes
  • 1 c. bone broth or stock of choice
  • 2 tsp. garlic powder
  • 2 tsp. smoked paprika
  • 2 tsp. liquid smoke
  • 2 tbsp. honey
  • 1 tbsp. unsulphured molasses
  • 2 tbsp. apple cider vinegar
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 2 tbsp. butter

Directions:

  1. Set the Instant Pot to “Sauté” and toggle to “More” heat. When the display reads “Hot,” add the cooking fat, ground pork, and ground beef. Cook until golden brown, stirring occasionally, about 15 minutes.
  2. Add the chopped red peppers, green chiles, tomato paste, dijon mustard, and white wine. Cook until the liquid has reduced and the peppers start to fall apart a bit, about 5 minutes.
  3. Turn the Instant Pot off and back on again to “Sauté.” Toggle the heat to “Low.”
  4. Add the remaining ingredients aside from the butter. Stir well.
  5. Cook for the full 30 minutes (the Instant Pot automatically powers off after 30 minutes on “Sauté”). Stir occasionally.
  6. Remove the pot and allow to cool for 10 minutes. Add the butter and serve (pictured here with roasted butternut squash).

Notes:

  • To make this on the stovetop, follow steps 1-2 over medium-high heat in a large stock pot.  Then drop down to medium-low heat for steps 3-5.  Step 6 remains the same.

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