Instant Pot Hot Beef Sandwiches with Gravy

These Hot Beef Sandwiches with Gravy remind me of my childhood - both of my Grandmothers made them often, served on a bed of creamy mashed potatoes. And now, modernized by using the Instant Pot, this classic meal can be made in minutes instead of hours.

Servings: 8 sandwiches

Prep Time 20

Cook Time 1

Approx. Time Needed for Instant Pot to Pressurize: 15

Total Time 1 35

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Ingredients

Mashed Potatoes Supreme

▢ 3 lbs. Yukon Gold potatoes, quartered, skins-on
▢ 1 cup chicken broth
▢ 1 cup sour cream
▢ 2 eggs, beaten
▢ 2-3 tsp. freshly grated horseradish to taste

For the Sandwiches

▢ 16 slices basic white sandwich bread or Texas Toast bread

Instructions

Make the Roast Beef

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 the sauté setting on the Instant Pot, add the oil. When the oil is nicely hot, add the seasoned chunks of roast, browning them on all sides, a few at a time, working in batches so that you don’t over crowd the Instant Pot, placing the pieces of beef onto a platter as you work.
Return all the browned meat back to the Instant Pot; top with the sliced onions, then add the broth, wine, and bay leaf.
Lock the Instant Pot lid securely into place. Choose the high pressure setting for 50-60 minutes, bringing the Instant Pot to full pressure (I opt for 15 minutes per lb.).
When the timer sounds, use a natural release to let the pressure come down on its own which will likely take 20-25 minutes. (This allows the meat to finishing cooking a bit from residual heat and to let the protein fibers relax so the meat is very tender. Don't skip this step of using the natural release!)
Once the natural release is completed, carefully remove the lid, using a fork to test the meat to be sure it's nicely fork-tender. If not, lock the Instant Pot lid back into place, bringing it to full pressure once more for 5-10 additional minutes. (Please note: at this point, the Instant Pot will come back up to pressure very quickly because the contents will still be so very hot.)
Remove the cooked and tender chunks of roast to a cutting board or large platter; gently shred the meat, then tent it with foil to keep warm.

Make the Gravy

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.

Make the Mashed Potatoes Supreme

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.
When the timer sounds, perform a quick release to remove all pressure from the Instant Pot. Carefully unlock the lid and check the potatoes with a fork to be sure they are nicely fork-tender (If not, lock the IP lid into place and give the potatoes another minute under high pressure).
Meanwhile, in a small bowl, combine the sour cream with the beaten eggs.
Drain the potatoes well in a colander, then return them to the Instant Pot. Using a potato masher or electric mixer, mash the potatoes, then add the sour cream mixture and horseradish, blending the potato mixture until smooth and fluffy. Season the potatoes to taste with salt and pepper.

Serve the Hot Beef Sandwiches

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.