Instant Pot Sloppy Joe Bowls

INGREDIENTS

For the sloppy joes

2 lbs grassfed ground beef

2 tsp of coconut oil (or fat/oil of choice)

1 onion, diced

1 small red bell pepper, diced

1 small green bell pepper, diced

¾ cup paleo/whole 30 friendly ketchup

¼ cup coconut aminos

2 tablespoons tomato paste

2 Tbsp. apple cider vinegar

1 tsp smoked paprika

Salt and pepper to taste

For the sweet potato rounds

2 large sweet potatoes washed, cut into 1/4-inch thick rounds

1 tsp coconut oil

INSTRUCTIONS

For the sloppy joes:

Turn on the Instant Pot and select the sauté setting on high. Once heated up, add the coconut oil, onion and bell peppers.

Sauté for about 3 minutes, stirring occasionally, until the vegetables soften.

Add the ground beef and cook until browned, breaking up the meat into small pieces with a spoon. Add the remaining ingredients and stir to combine. Turn off the sauté feature.

Add the remaining sloppy joe ingredients and stir to combine. Place and lock the lid into place. Select manual pressure cook for 10 minutes on high.

Place and lock the lid into place. Select manual pressure cook for 10 minutes on high.

Once finished, choose a natural release for 5 minutes. After 5 minutes, turn the valve to release any remaining pressure and remove the lid once finished.

If sauce needs to thicken after cooking, turn the sauté feature back on for a few minutes, stirring constantly until thickened.

Stir and serve hot over a bowl of baby spinach leaves with sweet potato rounds.

For the sweet potato rounds:

Preheat oven to 350ºF.

Line a large baking sheet with parchment paper.

Place sweet potato slices in a single layer and brush with coconut oil or ghee.

Bake in oven for 22-26 minutes flipping halfway through baking time, or until potato rounds are tender.