Instant Pot Hot Beef Sandwich and Mashed Potatoes—tender roast beef and brown gravy served over toasted white bread with a side of creamy mashed potatoes. Diner food at home!
Note: The SLOW COOKER hot beef sandwich recipe instructions are included in the recipe card below.
Instant Pot Hot Beef Sandwich and Mashed Potatoes
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered…
- South Carolina
- New Mexico
- West Virginia
- South Dakota
Today’s recipe is inspired by the Peace Garden State, North Dakota. North Dakota is called the Peace Garden State because the International Peace Garden straddles the boundary between North Dakota and Manitoba, Canada.
Some more fun facts about North Dakota:
- North Dakota leads the nation in production of spring wheat, durum wheat, dry edible peas, dry edible beans, honey, flaxseed and canola. Nearly 90% of North Dakota’s land area is in farms and ranches.
- Explorers William Clark and Meriwether Lewis spent more time in what is now North Dakota than any other place on their journey.
- North Dakota is home to more wildlife refuges (63) than any other state.
- The average high in North Dakota in February is 29 degrees, the same as Minneapolis.
“I never would have been President were it not for my experiences in North Dakota.”Teddy Roosevelt
While looking around for recipes that could represent North Dakota I came across the hot beef sandwich. I knew immediately that this recipe would be perfect to make in an Instant Pot or slow cooker. Basically it’s tender roast beef piled onto pieces of white bread, often Texas toast, and then served with some mashed potatoes and brown gravy. Sometimes the mashed potatoes are served on top of the sandwich.
The hot beef sandwich is one of the most popular dishes in the state of North Dakota. It can be found at many local diners. If you’re ever in North Dakota check out this list of the best restaurants to order a hot beef sandwich.
My Instant Pot version of hot beef sandwich is unique because you cook the roast and mashed potatoes in the same pot. I started with a chuck roast and let it pressure cook for several minutes. Then I quick released it and added in the potatoes for another 8 minutes and then finished it off with a natural pressure release. Usually you should never quick release roast but because you’re adding in a separate ingredient and then finishing with a natural pressure release it’s okay. If you don’t want mashed potatoes then cook the roast for 70 minutes and then let the pot sit for 15 minutes before releasing any remaining pressure.
Try these other beef sandwiches…
Instant Pot Philly Cheesesteak Sandwich
Instant Pot Maid-Rite Sandwiches
Instant Pot Chicago Italian Beef Sandwich
Instant Pot Southwest Tavern Sandwiches
Instant Pot Garlic Beef Sandwich
Instant Pot BBQ Brisket Sliders
Instant Pot Hot Beef Sandwich and Mashed Potatoes
- Prep Time: 20 minutes
- Cook Time: 85 minutes (plus 15 minute NPR)
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
Tender roast beef and brown gravy served over toasted white bread with a side of creamy mashed potatoes. Diner food at home!
For the roast beef and gravy:
- 3 pounds beef chuck roast, trimmed of excess fat
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 cup beef broth
- 1 packet of brown gravy dry mix
For the mashed potatoes:
- 3 pounds Russet potatoes, peeled and cubed
- 1 1/2 tsp kosher salt
- 3/4 cup milk
- 3 Tbsp butter
- 1/2 tsp garlic powder
- 1/4 cup sour cream
For the sandwich:
- 12 slices of white bread or Texas toast
- Season the beef: Pat the chuck roast with the salt and garlic powder. Pour broth into Instant Pot and place the chuck roast in the bottom of the pot.
- Cook beef: Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up move the valve to venting (quick release).
- Cook potatoes: Open the Instant Pot and place a steamer basket in the pot on top of the beef. Add the potatoes to the steamer basket. (If you don’t have a steamer basket just add the potatoes straight into the Instant Pot). Lock the lid into place, set valve to sealing and set the manual/pressure cook button to 8 minutes. When the time is up let the pressure release naturally for 15 minutes then move the valve to venting. Remove the lid.
- Mash potatoes: Dump the potatoes into a large bowl and mash. Add in the butter, milk, kosher salt, garlic powder and sour cream and stir/mash until creamy and smooth.
- Prepare the gravy: Move the roast to a cutting board and let it rest. Use a fat separator* to strain off the fat from the broth in the Instant Pot. Add strained broth back into the Instant Pot. Turn the Instant Pot to the saute setting. Slowly whisk in the gravy packet. It will start to thicken in a couple of minutes. To make a thicker gravy add in a cornstarch slurry (in a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth.Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly). Salt and pepper the gravy to taste.
- Shred the beef: Cut the roast or shred it up. Season it to taste with salt and pepper.
- Assemble the sandwiches: Toast the slices of bread (optional). Place a portion of roast beef on a slice of bread on a plate. Top the sandwich with another piece of bread. Scoop some mashed potatoes on the plate. Ladle gravy over the top of the sandwich and mashed potatoes. Eat and enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*.
If you don’t want mashed potatoes then cook the roast for 70 minutes and then let the pot sit for 15 minutes before releasing any remaining pressure.
Slow cooker instructions: Pat the chuck roast with the salt and garlic powder. Pour broth into slow cooker and place the chuck roast into slow cooker. Cover and cook on low for 6 hours. Add in the potatoes and cook on low for another 2-4 hours (total time 8-10 hours). Use a slotted spoon to remove the potatoes. Dump the potatoes into a large bowl and mash. Add in the butter, milk, kosher salt, garlic powder and sour cream and stir/mash until creamy and smooth. Move the roast to a cutting board and let it rest. Use a fat separator to strain off the fat from the broth in the slow cooker. Add strained broth into a saucepan on the stove. Heat over medium high heat. Slowly whisk in the gravy packet. It will start to thicken in a couple of minutes. To make a thicker gravy add in a cornstarch slurry (in a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the saucepan. The cornstarch mixture will thicken up contents quickly). Salt and pepper the gravy to taste. Slice the roast or shred it up. Season it to taste with salt and pepper. Toast the slices of bread (optional). Place a portion of roast beef on a slice of bread on a plate. Top the sandwich with another piece of bread. Scoop some mashed potatoes on the plate. Ladle gravy over the top of the sandwich and mashed potatoes. Eat and enjoy!
- Category: Beef
- Method: Instant Pot
How to use a fat separator:
I used my OXO Fat Separator (I purchased it on Amazon*) to separate the fat before making the broth into gravy. Here’s how to use it:
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Do you put in the potatoes while, unpeeled?
the potatoes should be peeled and cubed
Can I do this with eye of round roast?
The eye of round will be different. You could use it but I would follow the directions in this recipe: https://www.365daysofcrockpot.com/instant-pot-korean-bbq-beef-bowls/#tasty-recipe-video-embed-26364 as far as cooking instructions go.
You’ll want to slice it thin as it won’t shred like the chuck roast would do.
I’m going to try this without the brown gravy packet because of the salt content. I will use a no sodium beef bouillon. I think I’ll add some carrots and an onion to flavor the broth. And use a cornstarch slurry to thicken the gravy. Love the idea of cooking the potatoes with the roast. Sounds awesome. Only making adjustments due to my dietary restrictions. Thanks for sharing
Sounds like some good ideas! I hope you liked it.
Bert Russell says
Absolutely delicious! The roast turned out moist and tender and I served it with a side of brown sugar glazed carrots to cut some of salty, savory of the brown gravy. I made the potatoes outside the IP and cooked the roast for about 80 minutes just to make sure it was done. My family said this recipe is definitely a “keeper”. Thanks for sharing!
Thanks Bert! So glad to hear you enjoyed it!
Although I have not cooked this yet, I’m giving 5 stars because I’ve never cooked a bad recipe from your 365 site. I have a 1.5lb. flank steak and I’m asking if I could sub that for the chuck roast? I don’t need, or want, 2-3lbs. of meat as I’m cooking for one and not a big fan of too many leftovers. If the flank will work, I’d appreciate your answer for cook time, temp, etc. Thank you as always, Karen.
Yes I think that would be fine. I’ve only ever cooked flank steak one time in my IP. Here’s how I did it: https://www.365daysofcrockpot.com/instant-pot-flank-steak/#tasty-recipes-20874-jump-target
I would use a similar cooking time
Threcipe is easy to make, affordable, and a crowd pleaser! This was the perfect meal on the first freezing night here in WI.
I boiled potatoes separate from the beef because I have bad luck cooking potatoes in the instant pot. My stand mixer with the whisk attachment makes the best mashed potatoes.
This was my first time cooking a large piece of protein using the insant pot and I am very impressed. Thanks for the new recipe!
So glad you had success! And I love the idea of the stand mixer for the potatoes 🙂
This was amazing!! I used 1.5 cups water with 1.5 teaspoons of Beef Better than Bouillon (instead of regular broth) and it kicked the meat flavor up a notch. Also, since I had a 2lb roast, I only cooked it for 60 minutes and was literally falling apart when taking it out of the pot. Potatoes were cooked perfectly as well! Definitely adding this to my list of favorites!
I’d like to try this over fries next time I think since I saw a previous comment about that. Sounds yummy.
So glad you liked it Melissa! I like the fries idea!
Elaine Casaletto says
I’m confused about the cooking time. In the paragraph you said “several Minutes” if putting in potatoes. In the reciepe it says 70 minutes and goes on to tell you how to add potatoes. So my question is how long do you cook the chuck roast if adding potatoes?
70 minutes. then quick release. add in potatoes. pressure cook 8 more minutes. 15 minute natural pressure release. hope this helps!
Hi, don’t know what I did wrong, but my roast was so tough it was almost inedible. It wasn’t frozen. It was the correct weight & a Chuck roast.. I made certain to time it exactly as the recipe said.
Now everyone is saying they could have told me that an IP can not cook a roast, only a slow cooker.
Pls help! Could the beef have perhaps been old when I bought it?
Did you use a natural pressure release?
Whoever is telling you, you can’t cook a roast in an IP is not correct.
Does that calorie count include the mashed potatoes?
Can I use the wire rack that the insta pot came with to set my potatoes on? I didn’t realize I needed a steamer basket and my local store didn’t have anything. Just trying to figure out how else I could Cooke them in there?
Sure that would be fine!
I was wondering if Instant Pot recipes work in any electric pressure cooker?
Janis Olson says
Yes they do.
Instant Pot is a brand name. It’s an electric pressure cooker. All other brand names are also electric pressure cookers.
I know I,m aging myself but back in the 70s I used to work at Kresges and hot beef or turkey sandwiches w/ mashed and gravy was always a big seller at the lunch counter. I pinned this and will try in my new ip. Thanks for the memories.
Ahhh that’s so awesome! I love food memories.
JOHN W. VAN DOLAH &DEBRA says
WE REALLY LOVE YOUR RECIPES AND THE ADDISHEN OF MAKING IT WITH THE INSTANT POT OR THE CROCKPOT
Thank you so much!!! I’m glad you find value here.
Gravy packet when one has all that juice?
Besides that the recipe looks good.
Yep, I find it adds lots more flavor. But you can do it however you’d like!
Renee A Allison says
Thanks for the 5 star review Renee!
So delicious! My entire family cleaned their plates! A definite make again in our house!
YAY!!! Love hearing this Diana.
This is my go-to recipe for roast beef and gravy! Delicious, tender and easy! I like just the beef and gravy with potatoes and my husband likes the open faced sandwich style. This is so versatile.
I do add extra liquid and gravy packet for extra gravy.
Both ways sound great to me!
I made this tonight and it was AMAZING! I served with green beans instead of toast. It tasted like beef short ribs ~ it was a HUGE hit with my hubby and teen son!!
Yum I like the sound of the green beans!
Sheri Myers says
Can you double the recipe same cooking time if cut up?
Do you mean if the meat is cut up? I’m confused
i have a similar recipe but it was slow cooker and it has the gravy in it the whole time – could you do this in the pressure cooker instead of adding the gravy packet after?
The reason I add it later is that it has flour/thickener in it and I didn’t want it to stick to the bottom and give me the burn signal. https://www.365daysofcrockpot.com/the-instant-pot-burn-message/
Betty Cram says
do you have a cookbook out
Coming next month!! Sign up here: https://www.365daysofcrockpot.com/instant-pot-cookbook/
I have a 4 lb. Roast how long should I do it for do you think?
I would cut it into quarters and cook according to the recipe directions.
Christina Wahrmund says
Surprisingly this simply recipe is sooo delicious. A real keeper.
Thanks Christina! Glad you liked it!
Hi! What about 1lb chick strips? Would those work ? 🙂 how long would you suggest ?
That’s CHUCK Strips 😂
Sure I bet that would be fine. I would cook them for 20 minutes with a 10 minute npr.
For a 2lb roast would I adjust the cook time?
I’d do 60 minutes pressure cook time with natural pressure release.
Mary Link says
I have about a 2.5 pound beef shoulder roast. Would you recommend 60 minutes with NPR? Thanks!
My roast is frozen. How do suggest I adjust the cooking time?
I’d add 15 minutes to the cooking time.
How do you adjust cook times if only cooking one lb of roast and one lb of potatoes?
Since the one pound roast is probably thinner in the middle than the larger roast you would perhaps cut the cooking time down by 15 minutes. Hope this helps!
Kathy Karstens says
Do you cook it on high pressure?
Alyson R. says
I have a London Broil cut of beef instead of a chuck roast. Any suggestions how long to cook? Still the 70 minutes??
London Broil is much different than chuck roast. It’s very lean. It will probably be best if you brown it on either side in a bit of oil and then only pressure cook for 3 minutes with a full natural pressure release (like 20-30 minutes). Then slice it.
I made this for dinner tonight…it was fantastic! I cheated a little because I had leftover mashed potatoes in the fridge…all I had to do was zap them in the microwave. I steamed some green beans as the side.
Thank you for all your great recipes and responses to help us along.
Awesome! That’s not cheating that’s just being smart and using your leftovers wisely 😊
Do you really cook for 70 minutes? It looks fantastic
Yes I do! The chunk roast benefits from that long cooking time.
A few restaurants in Eastern North Carolina served crinkle cut fries instead of mashed potatoes.
I love crinkle cut fries. Come to think of it, I love all fries 😊