Photo courtesy of Certified Angus Beef® Brand
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Instant Pot Sloppy Top Round Sandwiches. Recipe created for the Certified Angus Beef® Brand. Check them out at hashtag #BestAngusBeef and #SteakLover for more beef recipes, or join them in the Certified Angus Beef Kitchen group on Facebook.
Sloppy Joes? Shredded beef? Why not both? My friends at Certified Angus Beef® Brand commissioned me to write Instant Pot recipes using their fantastic beef, starting with these sloppy top round sandwiches. "Sloppy Tops," as Chef Gavin Pinto calls them. Their version of the recipe is here: Instant Pot Sloppy Top Sandwiches [CertifiedAngusBeef.com]
I also spent the a day at Certified Angus Beef® Brand headquarters (just down the road from me in Wooster, Ohio), doing a professional photo shoot of my recipes. I got to see how photographer Mark Merryweather worked with food stylist Bonnie, Chef Gavin, and Chef Michael Ollier to plate, style, and photograph these fantastic sandwiches. Thanks again for the pictures, and enjoy the recipe, everyone!
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Instant Pot Sloppy Top Round Sandwiches with Certified Angus Beef®
- Total Time: 1 hour 10 minutes
- Yield: 8 sandwiches 1x
Description
Instant Pot Sloppy Top Round Sandwiches. Recipe created for the Certified Angus Beef® Brand.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- ½ teaspoon fine sea salt
- 2 pounds top round cut into 2-inch cubes
- ½ teaspoon fine sea salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sugar
- ½ teaspoon fresh ground black pepper
- ½ cup water
- 6-ounce can tomato paste
Accompaniments (Optional)
- Sandwich buns
- Cole Slaw
- Sliced pickles
- Hot sauce
Instructions
- Sauté the onion, spice the beef: Heat the vegetable oil in the pot over medium heat (Sauté mode set to medium in an Instant Pot) until the oil shimmers. Add the onion to the pot and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, stirring occasionally; while the onion is sautéing, sprinkle the beef evenly with the spices: salt, paprika, onion powder, garlic powder, sugar, and black pepper.
- Everything in the pot:Pour the water into the pressure cooker pot, then add the spiced beef in an even layer. Put the tomato paste on top of the beef and spread it around evenly. Don't stir too much - we want the water on the bottom, the beef in the middle, and the tomato paste on top, to keep the tomato paste from sticking to the bottom of the pot.
- Pressure cook for 30 minutes with natural pressure release:Lock the lid on the cooker. Cook at high pressure for 30 minutes in an electric pressure cooker ("Manual" or "Pressure Cook" mode in an Instant Pot), or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
- Shred the beef, add the sauce, and serve:Scoop the beef from the pot with a slotted spoon, then shred the beef with a pair of forks. Ladle sauce from the pot onto the shredded beef until it is sloppy enough for you. (I add about a cup of sauce from the pot to the beef.) Serve on the sandwich buns, with the accompaniments on the side.
Equipment
Buy Now → Notes
If you can't find top round, bottom round or chuck roast also work in this recipe
Tools
6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
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Nutrition
- Serving Size: 1 sandwich
- Calories: 378
- Sugar: 7.7 g
- Sodium: 564.2 mg
- Fat: 13.1 g
- Carbohydrates: 32.4 g
- Protein: 26.2 g
- Cholesterol: 78.8 mg
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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My other Instant Pot (and Pressure Cooker) Recipes
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