Craving that comfort classic dish you grew up on in childhood? Then this easy Instant Pot Sloppy Joes recipe is for you! Made in under 15 minutes in your Instant Pot, you’ll be shocked at how much time you’ll have to do all the other things on your list! Plus, this recipe includes a special ingredient swap to boost the nutrition while lowering the traditional sugar found in your standard Joe!
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Why you need to make this Homemade Sloppy Joes Recipe
Nothing quite says comfort food like a Sloppy Joe! These turkey sloppy joes can be modified in a number of ways to suit you and your family’s needs, but know that which ever way you turn, the inclusion of protein and veggies will keep you and yours totally satisfied! These Instant Pot Sloppy Joes are a step above the rest thanks to the beauty (and time saving hack) of cooking them in the Instant Pot (or pressure cooker!)
If you have yet to break in your Instant Pot, this recipe will be a great way to get your feet wet (or check out my Instant Pot Recipes for New Users for more ideas). Once you try it out, you’ll be hooked on the simplicity and ease of clean up!
What you need to make this Healthy Sloppy Joes recipe
* Note the image above includes vegetable bouillon. The recipe card below indicates vegetable broth (which was made from this bouillon).
Ingredient Tips
- Ground Turkey: We are using lean ground turkey for these Instant Pot Sloppy Joes which means at least 93% lean, 7% fat or higher (the most lean being 99% lean, 1% fat). If you’re able to, get yourself a family pack, 2-4 lbs depending on your grocery store. Set aside 1 lb for this recipe and portion out the rest into 1 lb servings to freeze and thaw later!
- Riced Cauliflower: While this is an easy find in the grocery store these days and is an awesome time-saver, if you don’t have it on hand, no problem! Grab yourself a medium sized cauliflower; prep by rinsing, cutting in half, and breaking off the florets. Blitz in your food processor until rice-sized consistency is reached. Save any excess in the freezer for smoothies or stir-fries!
- Tomato Paste: A 6oz can of tomato paste will yield about 3/4 cup. Portion the remaining tomato paste in 1 Tbsp scoops in a freezer safe bag (reusable or otherwise). Save in the freezer for up to 3 months!
- Jalapeno: For a spicier kick, add 1 seeded and diced jalapeno into the ground meat mixture.
Ingredient Swaps
- Tomatoes: You can use diced tomatoes if you don’t have crushed on hand. Sub 14 1/2 ounce can of diced tomatoes for 28 ounces of crushed tomatoes. Add 1/2 cup of tomato paste and 1/3 cup additional broth to make up for lost liquid.
- Ground Turkey: Sub lean ground beef (90/10 or 93/7) in place of turkey.
- Broth: When developing this recipe, vegetable bouillon was used to produce 1/2 cup broth, however, you can sub chicken bouillon or pre-made vegetable, beef, or chicken broth.
- Soy Sauce: If needing to be gluten or soy free, sub with coconut aminos or Worcestershire sauce
- Mustard: Yellow mustard was used in this recipe but if you have Dijon or like a kick and have some spicy brown on hand, go ahead and use it!
How to make Sloppy Joes in the Instant Pot
Seriously, this Instant Pot Sloppy Joes recipe is the easiest recipe ever! One pot and done!
(1 + 2) Start by selecting the Saute function on the Instant Pot and sautéing the garlic and meat in olive oil until browned (about 5 minutes).
(3) Then, add the remaining ingredients into the pot. Stir (ensuring there are no pieces stuck on the bottom) and secure the lid. Set the pot to Pressure Cook (Normal) and seal the Valve. Pressure Cook for 5 minutes.
(4) When cooking completes, do a Quick Release on the valve of the lid and remove the lid. Stir and serve warm!
This tastes great on seeded whole grain buns with pickled jalapeños and cabbage slaw!
I will warn you though, it gets a bit messy.
Like fall apart bun messy… but it’s SO worth it!
Recipe notes + Expert Tips
- Do NOT burn the ground meat (whatever kind you choose to use) during the sauté portion. To refrain from doing so, be sure you are stirring constantly, using a spatula or stir stick to scrape the bottom of the pot while sautéing.
- If it’s your first time using the pressure cooking function, be very careful when releasing the valve! Make sure your hands are positioned properly so that you will not cross paths with the escaping steam.
FAQs for this Recipe for Sloppy Joes
While this recipe was designed with a one-pot, quick-cooking Instant Pot method in mind, you can certainly make this recipe with a conventional slow cooker. Prepare the ground meat in your favorite large sauté pan, following the directions as indicated. Once browned, turn off the heat and stir in only the tomato paste and crushed tomatoes (if your sauté pan cannot hold all of the crushed tomatoes, only add half). Scrape the bottom of the pan to remove any caramelized bits. Then, transfer the cooked meat and all tomatoes to your slow cooker. Stir in the rest of the ingredients, except for the broth. A slow cooker will not require as much liquid as a pressure cooker does. Cook for 4 hours on high or 8 hours on low. Enjoy!
When thinking about side dishes for sloppy joes, to counter the tomato-y, savory flavors, I like to go for something lighter, creamy, and refreshing. Some ideas are my Vegan Coleslaw, Cucumber Yogurt Salad, or a simple tossed salad with Yogurt Ranch Dressing or Vegan Green Goddess Dressing!
Other Instant Pot Recipes you may enjoy
PS. Don’t forget to snag your copy of my cookbook, The Instant Pot Cookbook For Dummies, on Amazon too!
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Instant Pot Sloppy Joes
Equipment
- Instant Pot
Ingredients
- 2 tsps extra virgin olive oil
- 1 tbsp minced garlic
- 1 pound lean ground turkey
- 1 1/2 cups frozen riced cauliflower
- 2 tsps dried oregano
- 1 tsp dried minced onion
- 1/4 tsp red pepper flakes
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/4 cup no salt added tomato paste
- 28 ounces canned crushed tomatoes
- 2 tbsps low-sodium soy sauce
- 3 tbsps red wine vinegar
- 1/2 cup vegetable broth
- 1 tbsp yellow mustard
- 1 tbsp brown sugar
Instructions
- Press Saute on the Instant Pot. Add the olive oil, garlic, and ground turkey and begin to brown for 5 minutes. Be sure to continue to scrape the bottom of the pot throughout this process so the turkey does not stick to the bottom. If it does, this will cause a BURN message later on.
- Once browned, press Cancel on the Instant Pot. Add in the remaining ingredients. Stir. Scrape the bottom of the pot one more time to ensure no ingredients stuck to the bottom.
- Secure the lid, set valve to Sealing, and press Pressure Cook (Normal) and Keep Warm (Off). Set the timer for 5 minutes.
- When cooking completes, use Quick Release on the valve and remove the lid.
- Stir and serve warm as desired. This pairs wonderfully with buns and shredded cabbage and pickled jalapeños!
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
- Do NOT burn the ground meat (whatever kind you choose to use) during the sauté portion. To refrain from doing so, be sure you are stirring constantly, using a spatula or stir stick to scrape the bottom of the pot while sautéing.
- If it’s your first time using the pressure cooking function, be very careful when releasing the valve! Make sure your hands are positioned properly so that you will not cross paths with the escaping steam.
- Tomatoes: You can use diced tomatoes if you don’t have crushed on hand. Sub 14 1/2 ounce can of diced tomatoes for 28 ounces of crushed tomatoes. Add 1/2 cup of tomato paste and 1/3 cup additional broth to make up for lost liquid.
- Ground Turkey: Sub lean ground beef (90/10 or 93/7) in place of turkey.
- Broth: When developing this recipe, vegetable bouillon was used to produce 1/2 cup broth, however, you can sub chicken bouillon or pre-made vegetable, beef, or chicken broth.
- Soy Sauce: If needing to be gluten or soy free, sub with coconut aminos or Worcestershire sauce
- Mustard: Yellow mustard was used in this recipe but if you have Dijon or like a kick and have some spicy brown on hand, go ahead and use it!
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