Pressure-Cooker Beef And Veggie Sloppy Joes

• 2 pounds lean ground beef (90% lean)
• 4 medium carrots, shredded
• 1 medium yellow summer squash, shredded
• 1 medium zucchini, shredded
• 1 medium sweet red pepper, finely chopped
• 2 medium tomatoes, seeded and chopped
• 1 small red onion, finely chopped
• 1/2 cup ketchup
• 1/4 cup water
• 3 tablespoons minced fresh basil or 3 teaspoons dried basil
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons molasses
• 10 whole wheat hamburger buns, split

1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 8-10 minutes, breaking into crumbles; drain. Return to pressure cooker. Add carrots, summer squash, zucchini, red pepper, tomatoes, onion, ketchup, water, basil, vinegar, garlic, salt and pepper (do not stir).
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Stir in molasses. Using a slotted spoon, serve beef mixture on buns.
3. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

lean ground beef, carrots, zucchini, sweet red pepper, tomatoes, red onion, ketchup, water, fresh basil, cider vinegar, garlic, salt, pepper, molasses, whole wheat hamburger buns

Taken from www.tasteofhome.com/recipes/pressure-cooker-beef-and-veggie-sloppy-joes/ (may not work)