Instant Pot Hot Beef Sandwich

This time of year always makes me think of a good hot sandwich. There is just something comforting about warm roast beef served over bread with plenty of gravy, especially when you add a scoop of mashed potatoes on the side. This Instant Pot Hot Beef Sandwich gives you all of that classic comfort food without spending all day cooking a roast.

Roasts do take a little time in the pressure cooker, but they are still much faster than using a slow cooker. This one takes just under 80 minutes from start to finish. During the last few minutes of cooking, you can add the potatoes right into the Instant Pot, so they cook alongside the roast, or you can prepare them separately if you prefer.

Once the roast is tender, mash the potatoes and slice or shred the beef. The gravy comes together right in the Instant Pot using the flavorful cooking liquid, beef gravy mix, and a little water. If you want it thicker, simply stir in a cornstarch slurry and let it cook until it reaches the consistency you like.

To serve, pile the tender roast beef over slices of bread, spoon the hot gravy over the top, and add those creamy mashed potatoes on the side. It is a hearty, old-fashioned meal that is perfect for a cool evening or anytime you are craving some serious comfort food.

Ingredients for Instant Pot Hot Beef Sandwich

• BEEF CHUCK ROAST – Chuck roast is ideal for this recipe because it becomes tender and flavorful when pressure cooked. It also creates rich cooking juices that can be used to make the gravy.
• SALT – Salt seasons the roast and helps bring out its natural beef flavor. You will also use a little to season the mashed potatoes.
• GARLIC POWDER – Garlic powder adds an easy layer of savory flavor to the roast without overpowering it.
• BEEF BROTH – Beef broth provides the liquid needed for pressure cooking and adds extra beefy flavor to the roast and gravy.
• WATER – Water helps provide enough cooking liquid in the Instant Pot and is also used when mixing the gravy.
• BROWN GRAVY DRY MIX – Dry brown gravy mix turns the flavorful cooking liquid into a quick, rich gravy. It makes the sauce easy to prepare without needing to make gravy completely from scratch.
• POTATOES – Potatoes are cooked until tender and then mashed for the classic side that goes with a hot beef sandwich. Russet or Yukon Gold potatoes both work well.
• MILK – Milk helps make the mashed potatoes smooth and creamy. Add a little at a time until they reach the consistency you like.
• BUTTER – Butter adds richness and flavor to the mashed potatoes and helps give them a soft, creamy texture.
• SOUR CREAM – Sour cream makes the mashed potatoes extra creamy while adding a slight tang that balances the richness of the meal.
• WHITE BREAD OR TEXAS TOAST – The bread serves as the base for the hot beef sandwich and soaks up the roast juices and gravy. Texas toast is a great choice if you want a thicker slice that holds up especially well under the beef and gravy.

Instructions for Instant Pot Hot Roast Beef Sandwich

Rub the chuck roast all over with the salt and garlic powder. Pour the beef broth into the Instant Pot, then place the roast into the bottom of the pot.

Secure the lid and make sure the valve is set to Sealing. Cook on Manual/Pressure Cook for 70 minutes. When the cooking time is complete, carefully perform a quick pressure release.

Open the Instant Pot and place a steamer basket over the roast. Add the potatoes to the basket. If you do not have a steamer basket, you can place the potatoes directly into the pot around the roast.

Lock the lid back into place and make sure the valve is set to Sealing. Cook on Manual/High Pressure Cook for 8 minutes. When the time is up, allow a natural release of the pressure for 15 minutes, then carefully release any remaining pressure.

Transfer the cooked potatoes to a large bowl. Add the butter, milk, salt, garlic powder, and sour cream, then mash until smooth and creamy. Add a little more milk if needed to reach your preferred consistency.

Remove the roast from the Instant Pot and transfer it to a cutting board to rest. It should be fork tender. Turn the Instant Pot to the Sauté setting.

Slowly whisk the water into the cooking liquid, followed by the brown gravy mix. Continue whisking and cooking for a few minutes, until the gravy begins to thicken. If you prefer a thicker gravy, mix 1–2 tablespoons cornstarch with an equal amount of cold water until smooth, then gradually stir the slurry into the gravy. Season with salt and pepper to taste.

Slice or shred the rested roast. Toast the bread or Texas toast if desired. Place two slices of bread on each plate, top with roast beef, and add a scoop of mashed potatoes on the side. Ladle plenty of hot gravy over both the beef sandwich and mashed potatoes before serving. Makes 6 servings.

Frequently Asked Questions

Can I use a different cut of beef?
Yes. Chuck roast is ideal because it becomes very tender under pressure, but other well-marbled roasts such as shoulder roast can also work.

Do I have to use a steamer basket for the potatoes?
No. A steamer basket keeps the potatoes separate from the cooking liquid, but you can place them directly into the Instant Pot if needed.

Can I cook the potatoes separately?
Absolutely. If you prefer, make the mashed potatoes on the stovetop while the roast cooks.

Why is my roast still tough?
If the beef is not tender enough to shred or slice easily, it likely needs more cooking time. Pressure cook it for another 10–15 minutes and check again.

Can I shred the beef instead of slicing it?
Yes. Shredded beef works especially well for hot sandwiches because it holds onto plenty of gravy.

Can I make the gravy thicker?
Yes. Stir together equal parts cornstarch and cold water, then whisk a little of the slurry into the simmering gravy until it reaches the thickness you like.

Can I use homemade gravy instead of gravy mix?
Yes. You can thicken the cooking liquid with a roux or cornstarch slurry and season it to taste instead of using packaged gravy mix.

Should I toast the bread?
It is optional, but lightly toasted bread holds up better under the beef and gravy and is less likely to become overly soggy.

Can I make this ahead of time?
Yes. The roast, potatoes, and gravy can all be prepared ahead and reheated. You may need to thin the gravy with a little broth or water as it reheats.

What should I serve with a hot beef sandwich?
Mashed potatoes are the classic choice, but green beans, peas, corn, roasted vegetables, or a simple salad also pair well with it.

Tips & Tricks

Choose a well-marbled chuck roast. The fat and connective tissue help the beef become especially tender and flavorful during pressure cooking.

Cut large potatoes into similar-sized pieces. Evenly sized pieces will cook at the same rate during the final pressure-cooking step.

Let the roast rest before slicing. A short rest helps the juices redistribute and makes the beef easier to slice or shred.

Thicken the gravy gradually. Add cornstarch slurry a little at a time because the gravy can thicken very quickly.

Toast the bread for a sturdier sandwich. A lightly toasted slice of white bread or Texas toast stands up better to the hot beef and generous amount of gravy.

Recipe adapted from 365 Days of Slow + Pressure Cooking.