By Sabine Venier
Published May 9, 2025
A hot beef sandwich is one of my favorite comfort foods. Low-and-slow-cooked beef smothered in a rich gravy on a chewy roll…there’s nothing quite like it. But sometimes I want to enjoy that sandwich ASAP, which is why I developed instant pot hot beef sandwiches. All the great flavor of the classic sandwich and ready in just 2 hours!
Instant Pot Hot Beef Sandwich
When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!
Ingredients1x2x3x
- ▢ 2 pounds beef chuck roast* cut into two 1-pound chunks
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
- ▢ 2 tablespoons vegetable oil
- ▢ 1 large onion thinly sliced
- ▢ 2 cloves garlic minced
- ▢ 1 cup low-sodium beef broth
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 1 teaspoon dried thyme
- ▢ 1 teaspoon dried rosemary
- ▢ ¼ cup all-purpose flour
- ▢ ¼ cup water
- ▢ 4 slices French bread or rolls
- ▢ 4 slices Swiss cheese**
Instructions
- Season the chunks of chuck roast generously with salt and black pepper. 2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside. 2 tablespoons vegetable oil
- In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent. 1 large onion, 2 cloves garlic
- Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. 1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
- Remove the beef and shred using two forks. Set aside.
- In a small bowl, mix flour with water to create a smooth paste. ¼ cup all-purpose flour, ¼ cup water
- Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
- Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
- Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
- Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred. 4 slices French bread, 4 slices Swiss cheese**
Equipment
- Instant Pot
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Hot Beef Sandwich Step by Step
Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.
Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.
Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
Shred the Beef: Remove the beef and shred using two forks. Set aside.
Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.
Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.
Dutch Oven Hot Beef Sandwiches
Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.
How to Store and Reheat
I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.
Serving Suggestions
These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw . The tangy flavors help cut the richness and balance out the overall meal.
more instant pot beef recipes to try
Instant Pot Beef Stew Recipe (5 Spice Beef Stew)
Instant Pot Brisket – Thai Style Beef Brisket Recipe (Pressure Cooker Brisket)
Instant Pot Chili Mac Recipe (Pressure Cooker Chili)
Instant Pot Meatloaf
Hot Beef Sandwich Recipe
Equipment
- Instant Pot
Ingredients
- 2 pounds beef chuck roast* cut into two 1-pound chunks
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ cup all-purpose flour
- ¼ cup water
- 4 slices French bread or rolls
- 4 slices Swiss cheese**
Instructions
- Season the chunks of chuck roast generously with salt and black pepper. 2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside. 2 tablespoons vegetable oil
- In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent. 1 large onion, 2 cloves garlic
- Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. 1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
- Remove the beef and shred using two forks. Set aside.
- In a small bowl, mix flour with water to create a smooth paste. ¼ cup all-purpose flour, ¼ cup water
- Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
- Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
- Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
- Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred. 4 slices French bread, 4 slices Swiss cheese**
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
