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Instant Pot Hot Beef Sandwich And Mashed Potatoes

Instant Pot Hot Beef Sandwich & Mashed Potatoes

Make a classic diner style dinner in 90 minutes! This Instant Pot recipe cooks tender shredded beef and creamy mashed potatoes together for the ultimate comfort food sandwich smothered in rich gravy.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6

Ingredients
  

For the Roast Beef:

  • 3 lbs beef chuck roast trimmed
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 cup beef broth
  • 1 packet 0.87 oz brown gravy mix

For the Mashed Potatoes:

  • 3 lbs Russet potatoes peeled and cut into 2 inch chunks
  • 1 1/2 tsp kosher salt
  • 3/4 cup milk whole or 2%
  • 3 Tbsp unsalted butter
  • 1/2 tsp garlic powder
  • 1/4 cup sour cream

For Assembly:

  • 12 slices soft white bread Texas toast, or hoagie rolls

Instructions
 

  • Cook the Beef: Season the chuck roast with 1 tsp salt and 1 tsp garlic powder. Pour beef broth into the Instant Pot and place the roast inside. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook on High Pressure for 70 minutes. When done, perform a Quick Release.
  • Cook the Potatoes: Open the pot. Place a steamer basket (or trivet) over the beef and add the potato chunks. Lock the lid again, valve to Sealing. Cook on High Pressure for 8 minutes. When the timer beeps, let the pressure release Naturally for 15 minutes, then release any remaining pressure.
  • Mash Potatoes: Carefully remove the steamer basket. Transfer potatoes to a large bowl. Add the milk, butter, 1 1/2 tsp salt, 1/2 tsp garlic powder, and sour cream. Mash until smooth and creamy. Cover to keep warm.
  • Make Gravy & Shred Beef: Transfer the beef to a cutting board to rest. Carefully pour the broth from the pot through a fat separator. Return the defatted broth to the pot. Select the Sauté function (Normal). Whisk in the gravy packet until thickened, 2-3 minutes. For thicker gravy, whisk in a slurry of 1 Tbsp cornstarch + 1 Tbsp cold water.
  • Shred the beef with two forks, discarding any large fat pieces.
  • Assemble: Toast bread if desired. For each sandwich, pile shredded beef on one slice, top with another slice, and add a scoop of mashed potatoes on the side. Generously ladle hot gravy over everything. Serve immediately.

Notes

For deeper flavor, sear the roast on all sides using the Sauté function before pressure cooking. A natural pressure release for the potatoes is key to perfect texture. See blog post for full slow cooker instructions.