Instant Pot Sloppy Joe Meat with Smoked Paprika
Seasoned ground beef cooked under pressure with tomato sauce, caramelized onions, and garlic. Flavored with cumin, smoked paprika, apple cider vinegar, and molasses for depth. Quick pressure cooking followed by optional sauce reduction to reach desired consistency.
Ingredients
- 2 tablespoon avocado oil
- 2 onion, diced
- 8 clove garlic, minced
- 2 teaspoon cumin
- 2 teaspoon smoked paprika
- 2 teaspoon paprika
- 2 teaspoon salt
- ½ teaspoon black pepper
- 2 pound ground beef
- 2 15 ounce can tomato sauce
- 2 tablespoon apple cider vinegar
- 2 tablespoon molasses
- 2 tablespoon yellow mustard
- ¼ teaspoon cayenne, adjust to taste
- cilantro, garnish(optional)
Instructions
- 1
Select saute mode on Instant Pot. Add oil and onions, saute for 4-5 minutes.
- 2
Add garlic, cumin, smoked paprika, paprika, salt, and black pepper. Add ground beef and cook until mostly browned.
- 3
Add tomato sauce, apple cider vinegar, molasses, yellow mustard, and cayenne. Cover with lid and close pressure valve.
- 4
Cook at high pressure for 10 minutes.
- 5
Allow pressure to release naturally, or use quick release if time is limited.
- 6
Open pot. If excess liquid is present, select saute mode and reduce sauce to desired thickness.
- 7
Garnish with cilantro if desired.
Tips
Adjust cayenne incrementally to control heat level.
Natural pressure release takes longer but produces more tender meat. Quick release is faster but may result in slightly firmer texture.
Sauce reduction on saute mode allows you to reach preferred consistency without additional liquid.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 2 (beef browned with spices) up to 1 day ahead. Refrigerate. Proceed with remaining ingredients and pressure cook when ready.
Serve on toasted buns or soft rolls. Pair with pickles, coleslaw, or fresh salad.
Common Mistakes
Do not skip natural pressure release or use only quick release if you prefer tender meat, as quick release alone may toughen the texture.
Do not add liquid ingredients before closing the pressure valve, or the pot may not reach proper pressure.
Do not omit the sauce reduction step if excess liquid is present, or the final dish will be soupy rather than clinging to meat.