Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the ground meat and break it up. Brown for about 5 minutes. If there is excess grease drain it off. 
2. Add in the salt, pepper, garlic powder, beef base and onion. Stir to coat the meat. 
3. Add in the water and scrape bottom of pot so nothing is sticking. Turn off sauté setting. 
4. Dump in the mustard, Worcestershire, green pepper and ketchup. Don’t stir.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes. Move valve to venting. Remove the lid. Stir well.
6. Slice the hoagies in half. Spread butter on top and bottom. Broil until crispy and browned. Lay slices of Monterey Jack on each bread halve. Broil until cheese has melted. Top the bottom of each hoagie bun with the meat mixture. Place another piece of bread on top and serve immediately. 

Slow Cooker Instructions: 

1. Add the raw ground meat into the slow cooker and break it up. 
2. Add in the salt, pepper, garlic powder, beef base and onion. Stir to coat the meat. 
3. Add in the water, mustard, Worcestershire, green pepper and ketchup. Stir well.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Remove lid and stir to break up meat.
5. Slice the hoagies in half. Spread butter on top and bottom. Broil until crispy and browned. Lay slices of Monterey Jack on each bread halve. Broil until cheese has melted. Top the bottom of each hoagie bun with the meat mixture. Place another piece of bread on top and serve immediately.