Prep Time::15 mins
Cook Time:: 4 hrs 5 mins
Total Time:: 4 hrs 20 mins
Servings::6
Yield::6 servings
Ingredients
1 tablespoon vegetable oil
½ cup diced onion
½ cup diced red bell pepper
1 (16 ounce) can green jackfruit in brine, drained
2 cups plain tomato sauce
2 tablespoons brown sugar
1 ½ tablespoons brown mustard
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon sriracha sauce
1 teaspoon white vinegar
½ teaspoon garlic powder
½ teaspoon dried parsley
salt and ground black pepper to taste
6 hamburger buns
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell pepper and cook until slightly softened, 3 to 5 minutes. Turn off Saute function and add jackfruit in a single layer on top of vegetables.
Whisk tomato sauce, brown sugar, mustard, tomato paste, Worcestershire sauce, sriracha sauce, vinegar, garlic powder, parsley, salt, and pepper together in a bowl. Pour this mixture evenly over jackfruit in the pressure cooker. Close and lock the lid; choose the Slow Cook option and set the timer for 4 hours.
Toast hamburger buns and serve topped with cooked jackfruit.
Cook's Notes:
I used an Instant Pot® that has both Saute and Slow Cook functions. If using a traditional slow cooker, skip the Saute step.
Be sure to purchase green (unripe) jackfruit in water or brine, not the sweet (ripe) jackfruit in syrup.