Instant Pot Hot Beef Sandwich with Mashed Potatoes
Shredded pressure cooker beef and brown gravy served on toast with creamy mashed potatoes.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 2 lb beef roast cut into 3 or 4 large pieces
- ½ tsp salt
- black pepper to taste
- 1 cup low-sodium beef broth
- 1 packet brown gravy mix
- 2 lb potatoes peeled and cut into chunks
- ½ cup milk warmed
- ¼ cup butter
- ½ tsp salt for the potatoes
- 6 slices white bread toasted
- fresh parsley optional garnish
Instructions
Cooking
- Season the beef with the salt and pepper and place it in the Instant Pot with the broth.
- Cook on high pressure for 60 minutes.
- Let the pressure release naturally for 10 minutes, then use the quick release.
- Meanwhile boil the potatoes until fork tender, drain, and mash with the milk, butter, and salt.
- Shred the beef. Stir the gravy mix into the cooking liquid and simmer on the saute setting until thickened. Return the beef to the gravy.
- Pile the beef and gravy on toast and serve with the mashed potatoes.
Notes
Use leftover gravy within 1 to 2 days and eat the beef within 3 to 4 days. Reheat to 165 degrees F. Nutrition is an estimate.