If you’re celebrating the 4th sans grill or feeding some vegetarians, may I recommend Jackfruit Barbecue Sandwiches? The jackfruit is so meat-like, you might fool a few people. The recipe can easily be doubled, and it’s all made in the Instant Pot.
This recipe is from my latest book No Pressure. Grab a copy if you haven’t already!
Jackfruit Barbecue Sandwiches
2 (20-ounce) cans young green jackfruit in water
1 tablespoon canola or grapeseed oil
Salt and pepper
1 cup ketchup
⅓ cup apple cider vinegar
¼ cup brown sugar
1 teaspoon dijon mustard
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 cup vegetable broth
3 cups packed coleslaw mix
2 tablespoons mayonnaise or vegan mayonnaise
4 hamburger buns
Rinse the jackfruit and drain, using a paper towel to lightly press out some of the excess moisture. Remove the tough cores with a knife and any seeds you can get to.
Turn on the Sauté function. Once hot, add the oil followed by the jackfruit. Sauté for 3 minutes and season with salt and pepper. Remove and set aside. Clean out the pot, dry, and return it to the cooker. Turn the Sauté function down to Low.
Add the ketchup, vinegar, brown sugar, mustard, paprika, and cumin. Season with salt and pepper and let simmer for 4 minutes. Very loosely cover with the lid if the sauce starts to bubble outside the pot. Turn off the Sauté function. Remove ½ cup of barbecue sauce and set aside.
Add the broth and stir. Add the jackfruit and stir. Secure the lid.
Cook at high pressure for 10 minutes and use a natural release.
Meanwhile, make the slaw. In a small mixing bowl, combine the coleslaw mix and mayonnaise. Season with salt and pepper and toss together.
Once the pressure has released, drain the jackfruit and discard the cooking liquid. Return to the pot and use a fork to shred. Add all but a couple of tablespoons of the reserved barbecue sauce and toss.
To serve, spread a small amount of barbecue sauce on both sides of each hamburger bun. Fill with the jackfruit followed by coleslaw.