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Instant Pot Sloppy Joes on a white plate
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4.78 from 9 votes

Instant Pot Sloppy Joes

The Instant Pot makes Sloppy Joe filling in just a few minutes that tastes like it simmered all day. The filling is sweet and tangy in these classic messy sandwiches that are served on soft hamburger buns.
Bonus! Want to make delicious home fries to serve on the side of the Sloppy Joe’s? The recipe below gives optional instructions for steaming potatoes in the Instant Pot at the same time.
Prep Time10 mins
Cook Time6 mins
Natural Release10 mins
Total Time26 mins
Course: Main Dish
Cuisine: American
Keyword: easy dinner, instant pot, pot-in-pot
Servings: 4
Calories: 698kcal
Author: Jess Smith via Inquiring Chef
Cost: $11.00

Equipment

  • 6-quart Instant Pot / pressure cooker
  • 2-inch tall Metal Trivet
  • 7-inch wide Glass Bowl

Ingredients

Sloppy Joes

  • 1 tablespoon Cooking Oil (I use grapeseed or avocado oil)
  • 1 ½ lbs Ground Beef (93% or more lean)
  • 1 Green Bell Pepper, diced
  • 1 Yellow Onion, diced (if the onion is quite large, just use half; you need about 1 cup diced onion)
  • ¾ cup Ketchup or BBQ Sauce (see note)
  • 2 tablespoon Worcestershire Sauce
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 4 Hamburger Buns

Home Fries (optional)

  • 1 lb Baby, New or Fingerling Potatoes (use very small potatoes, with less than a 2-inch diameter)
  • 1 tablespoon Cooking Oil (grapeseed or avocado oil)
  • Salt and Pepper

Instructions

  • Brown Ground Beef: Before cooking this dish, you’ll need to brown the ground beef in 1 tablespoon cooking oil. I prefer to do this in a separate skillet over medium-high heat which takes 5 to 7 minutes. (I think a separate skillet gives the meat the best texture.) If you don’t want to use the skillet, you can absolutely brown the meat right in the Instant Pot, using the Saute function on Normal / Medium.
  • In the bowl of the Instant Pot combine browned ground beef, bell pepper, onion, ketchup (or BBQ sauce), Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. (Note: If you don't want to add the pot-in-pot potatoes, skip ahead to Step #5.)
  • Top the meat with a 2” metal trivet. Place a 7” wide glass bowl on top of the trivet. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
  • Fill the bowl with potatoes and ¼ cup water.
  • Close and lock the lid.
  • Set the pressure valve to Sealing.
  • Cook on manual / high pressure for 6 minutes.
  • When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
  • Manually release any remaining pressure.
  • Carefully remove the bowl of potatoes and rack.
  • Drain potatoes and let cool for a few minutes. When potatoes are cool enough to handle, slice in half. Heat a skillet with 1 tablespoon oil over medium heat. Add potatoes and saute until golden brown, 5 to 7 minutes. Season with some salt and pepper.
  • Toast hamburger buns.
  • Fill buns with Sloppy Joe filling (it will be messy!). Serve with home fries on the side.

Notes

Ketchup is classic in Sloppy Joes, but I love the dish with BBQ sauce as another option. Most BBQ sauces have more depth of flavor and make super flavorful Sloppy Joes. If using a sweet BBQ sauce, skip the brown sugar in the recipe. 
Optional Pot-in-Pot Potatoes - Feel free to skip the pot-in-pot potatoes here. Just skip over the steps to add the trivet, bowl, and potatoes. Follow all other instructions (including cook time) as written.

Nutrition

Calories: 698kcal | Carbohydrates: 72g | Protein: 42g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 1595mg | Potassium: 1363mg | Fiber: 5g | Sugar: 27g | Vitamin A: 230IU | Vitamin C: 50mg | Calcium: 145mg | Iron: 7mg