INSTANT POT HOT BEEF SANDWICH AND MASHED POTATOES
Instant Pot Hot Beef Sandwich And Mashed Potatoes is so easy to make in your pressure cooker. A juicy tender roast, that you smother in brown gravy and pair with homemade Instant Pot mashed potatoes!
Provided by Kelsey Apley
Categories Dinner
Time 2h5m
Number Of Ingredients 15
Steps:
- Start by placing your kosher salt, pepper, and garlic salt with parsley in a bowl. Mix it up and then rub on both sides of your raw beef roast.
- In your Instant Pot pour the tablespoon of oil and turn the saute feature on high. Let it get hot, and then place your roast in the pot to sear the sides.
- You will sear for 4 minutes or so on each side of the roast. This will add texture and flavor to your roast.
- Now when your roast is seared on both sides, turn off the saute and pour in your beef broth. Use a wooden spoon to scrape the bottom of the pot to remove any stuck-on debris. Add in your sliced onions on top of your roast, and place your Instant Pot lid on the pressure cooker. Make sure the valve is set to sealing.
- Cook high pressure for 75 minutes followed by a 15-minute natural release.
- While the roast is naturally releasing, wash, peel, and dice up your potatoes. Place them in a steam basket. If you don't have a steam basket you can toss on top of the roast in Instant Pot.
- Once you release remaining pressure off, open the lid and place potatoes in the Instant Pot. Place the lid back on and make sure it is sealed on the vent. Cook for 15 minutes high pressure followed by a quick release. Set the basket right on top of the roast.
- Once done, remove potatoes from Instant Pot, and place potatoes in a bowl or stand mixer and add in milk, sour cream, butter, cream cheese, and mix up into mashed potatoes. If the potatoes are too thick add a bit more milk. Then salt and pepper to taste the potatoes.
- For the roast, you will remove from the Instant Pot and let rest 10 minutes. Then shred up the beef with meat claws or two forks.
- In the instant pot remove any fat or drippings in the broth. Then turn to saute and pour in your gravy packets. With a whisk whip up the mixture until it thickens. Stir very often or it will burn.
- Once everything is all done, take your Texas toast and slice in half. Lay one slice down on the plate. Pile on some shredded roast, top with gravy, followed by another piece of bread and more gravy. Then add your scoop of mashed potatoes and gravy as well!
- Serve up your Instant Pot hot beef sandwich and homemade mashed potatoes!
Nutrition Facts : ServingSize 1 g, Calories 226 kcal, Carbohydrate 27 g, Protein 7 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 791 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g
OPEN-FACED HOT ROAST BEEF SANDWICH
This delicious hot sandwich can be made with either left over roast beef or, in a pinch, with deli roast beef.
Provided by ebrunworth
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
- Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 33.1 g, Cholesterol 42.4 mg, Fat 7.5 g, Fiber 3.6 g, Protein 18.6 g, SaturatedFat 3.5 g, Sodium 1768.5 mg, Sugar 14.9 g
INSTANT POT OPEN-FACED HOT BEEF SANDWICHES RECIPE
These Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!
Provided by Camille Beckstrand
Categories Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
- Add the roast to the Instant Pot.
- In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
- Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
- Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
- Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
- When cooking is done, allow roast to do a natural release (at least 30 minutes - the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
- Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
- Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
- To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).
Nutrition Facts : Calories 218 kcal, Carbohydrate 1 g, Protein 34 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 336 mg, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH
Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.
Provided by Stella Mae
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the roast into thin or thick slices as desired.
- Warm the slices of roast in microwave or oven.
- Heat the gravy in the microwave or on the stove top.
- Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
- Lightly toast or leave untoasted the sliced bread.
- Lay two slices of the sliced bread side-by-side on each plate.
- Lay one slice of warmed meat on each slice of bread.
- Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
- Serve at once or reheat each plate in the microwave.
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INSTANT POT HOT BEEF SANDWICH AND MASHED POTATOES
From 365daysofcrockpot.com
Reviews 10Calories 582 per servingCategory Beef
- Pat the chuck roast with the salt and garlic powder. Pour broth into Instant Pot and place the chuck roast in the bottom of the pot.
- Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up move the valve to venting (quick release).
- Open the Instant Pot and place a steamer basket in the pot on top of the beef. Add the potatoes to the steamer basket. (If you don’t have a steamer basket just add the potatoes straight into the Instant Pot). Lock the lid into place, set valve to sealing and set the manual/pressure cook button to 8 minutes. When the time is up let the pressure release naturally for 15 minutes then move the valve to venting. Remove the lid.
- Dump the potatoes into a large bowl and mash. Add in the butter, milk, kosher salt, garlic powder and sour cream and stir/mash until creamy and smooth.
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- In a large bowl, combine the Creole seasoning with the granulated garlic and the flour; dredge each hunk of the chuck roast on all sides in the prepared seasoning mixture.
- Using a gravy separator, separate the fat from the juices and drippings that remain in the Instant Pot; discard. Using the saute feature again, bring the remaining liquids in the pot to a high simmer. In a separate small bowl, whisk together the water and cornstarch; whisk this into the liquids in the Instant Pot, still using the saute setting. Whisking constantly, let the contents cook for 1-2 minutes or until you have a nice, thickened and smooth gravy. Stir in the butter, then return the warm shredded beef to the prepared gravy and keep warm.
- Place the potatoes and broth into the Instant Pot. Using the saute setting, bring the broth to a boil. Lock the Instant Pot lid into place; choose the high pressure setting for 5 minutes, bringing Instant Pot to full pressure.
- To serve, place a slice of white bread onto a serving plate; top with the warm beef and gravy, then add a slice of bread on top, drizzling with more gravy. Add a serving of mashed potatoes on the side....with more gravy, of course! Enjoy at once.
INSTANT POT HOT BEEF SANDWICH - REAL MOM KITCHEN - SANDWICHES
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Cuisine AmericanCategory BeefServings 6Total Time 463772 hrs 6 mins
- Rub the salt and garlic powder into the beef roast. Pour broth into Instant Pot and place the chuck roast in the bottom of the pot.
- Cover and lock the lid into place. Make sure valve is set to sealing. Set to cook on manual/pressure for 70 minutes. When time is do a quick pressure release.
- Open the Instant Pot and place a steamer basket on top of the beef. Add the potatoes to the steamer basket. If you don’t have a steamer basket just add the potatoes straight into the Instant Pot. Lock the lid into placeand make sure valve is set to seal. Cook on manual/pressure for 8 minutes. When the time is allow the pressure release naturally for 15 minutes then move to quick release to release any remaining pressure. Remove the lid.
- Add the potatoes into a large bowl and mash. Add in the butter, milk, kosher salt, garlic powder and sour cream and stir/mash until smooth and creamy.
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