Pulled Jackfruit Sandwich
When done cooking, press Cancel and turn the steam release handle to Venting . Once all the steam has been released, open the lid.
Ingreadient
- 10.5 oz shredded cabbage and carrot
- ½ cup mayonnaise
- 1 tbsp apple cider vinegar
- salt, pepper, and olive oil
- Honey and/or some finely chopped leafy herb
- 2 cans jackfruit
- 1½ cups Water
- ½ tsp cumin
- ½ tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tbsp light brown sugar
- 1 tbsp garlic powder or flakes
- 1 tbsp onion powder or flakes
- 1½ tbsp salt
- ½ tbsp freshly-ground pepper mix
- ½ cup BBQ sauce
- 4 potato bread buns
- Mayonnaise to taste
- Sliced pickles
- melted butter
Direction
- Mix all the coleslaw ingredients and leave in the refrigerator.
- Insert stainless steel inner pot into Instant Pot® and add jackfruit ingredients (except BBQ sauce).
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure Cook , pressure level High , and set time to 7 Minutes .
- When done cooking, press Cancel and turn the steam release handle to Venting . Once all the steam has been released, open the lid.
- With a spoon begin to "crush" the jackfruit so that it frays. Add the BBQ sauce and press Saute for 5 Minutes , stirring constantly.
- To serve, butter both inner sides of bread, then toast at a low temperature. From bottom to top, spread mayonnaise (or spicy mayonnaise), add pickles on bottom bread half, then 5 oz (150 g) of our BBQ Pulled Jackfruit, coleslaw to taste, a little more mayonnaise and cover with top bread half.
