My friend Helen came over last week for an Instant Pot (IP) demonstration and to share a quick lunch we would make together. Well, actually I prepped; SHE cooked! Helen thought she wanted an Instant Pot–or similar–but needed to see it up close and personal before she made a final decision. While she enjoyed the Cream of Pea Soup with Scallions, Mint, and Sharp Cheddar we made, she was interested in meat main dishes–thinking she’d like to skip using the stove once in a while. It’s a wonderful idea, especially come summer, but not something I’ve done a lot of. I tested chicken recipes for America’s Test Chicken last year (see their new book!) and the rest of my electric pressure cooking has been vegetarian or oh-so-close. Just working my way through the process, I’d guess, but it was definitely time to branch out. By the way, she went home and ordered her IP! YAY!
What is an Instant Pot (IP) anyway? More info at bottom of post.
The more I thought about it, the more I read, and finally decided I’d try a pot roast that I’d then slice very thinly or chop and toss back in the pot with barbecue sauce for some scrumptious sandwiches or sliders. My typical barbecue beef is made with brisket, which while perfect for the job, takes forever and is a bit high-priced. Lots of recipes for chuck roast I checked out were for the quintessential New England-type beef dinner with potatoes, onions, and carrots, and while I do love that meal (mine has a lot of horseradish and garlic), something else was needed for Memorial Day week. Why not barbecue?
Turned out it easy as pie and maybe better. (Why do people say that? Pie isn’t easy.) 50 minutes pressure-cooking time, no heat in the kitchen, and the whole shebang–including the pot– can go to the picnic if need be. In fact, it could be made a day ahead, cooled and refrigerated, and then heated in the IP on SAUTÉ whenever and wherever it’s needed. Perfect for potlucks, going to grandma’s, or even camping if you’ve got a spot with electric.
Coleslaw just makes a barbecue sandwich, so I include one of my favorite recipes. Need barbecue sauce? I’ve got you covered there, too. Of course you can buy either of those at your grocery, but if you have time, try my versions–or your own– and see if you aren’t happier with the results.
Need a few things to round out the menu?
STARTERS: Grilled Cheese Peppers
DRINKS: Arnold Palmers. Icy cold local craft beer–something fairly light. If you want wine, I like an inexpensive California Zinfandel or a Syrah–nothing bigger.
DESSERT: Vanilla Frozen Yogurt with Strawberries and Blueberries Don’t forget cones for the kids.
So this one’s for Helen! Let me know what you’re making in your new pot. In fact, you might skip the bbq joint and try this over the holiday weekend:
INSTANT POT (IP) BARBECUE BEEF SANDWICHES WITH COLESLAW AND SPICY PICKLES (pressure cooked)
6-8 sandwiches or 10-12 Sliders
Need more? This will work fine with a larger roast — say 4 pounds. Increase water and wine to 1 1/4 cups each, chop a large onion rather than a medium one, and increase and barbecue sauce to 2 cups plus extra for serving.
If you like a chewier sandwich, slice the beef. Love a more tender version? Chop the pot roast into 1/2″ – 1″ pieces.
Read directions through carefully before beginning as several of the ingredients are not added until after the beef has pressure cooked. If you haven’t any barbecue sauce, there’s plenty of time to make some while the beef pressure cooks. I include my favorite sauce recipe below, as well as one of my coleslaw recipes. Use what’s easiest for you.
- 2 tablespoons canola or other vegetable oil
- 1 teaspoon each: kosher salt, dried rosemary, and dried thyme
- 1/2 teaspoon fresh ground black pepper
- 2-3 pound beef chuck roast, trimmed of extra fat, and patted dry with paper towels
- 1 cup each: water and red wine (can sub beef broth for wine)
- 1 medium onion, diced
- 2 cloves minced garlic
- 1 1/2 cups barbecue sauce or more to taste (mine, yours, or purchased) plus extra for serving
- Sturdy Whole Wheat rolls, sliced–for serving
- Coleslaw–for serving (recipe below if needed)–for serving
- Spicy pickles (I like Famous Dave’s.)–for serving
- Select SAUTÉ on the IP and adjust to NORMAL. Let the pot become quite hot and add the oil, stirring it around to evenly coat the bottom of the pot. Meanwhile, stir together the salt, rosemary, thyme and black pepper and rub the mixture into both sides of the roast. Place the meat in the pot and brown well on one side for 2-3 minutes; flip and brown the other side. Press CANCEL. Slowly add the water and wine. Place the lid on the pot, making sure it’s firmly shut (hear a chime) and close the pressure release valve.
- Select MANUAL (pressure cook on high) and adjust time to 50 minutes. When complete, use a quick release to depressurize. (I use a wooden spoon to turn the pressure release valve in either direction to open it.) Press CANCEL.
- Open lid on pot, remove the roast to a cutting board, and let rest 10 minutes. When cool enough to handle, slice or chop the meat, trimming away gristle and fat as you go.
- Pour out the broth the meat has cooked in into a large measuring cup or bowl and measure about 1 1/2 cups back into the IP. Select SAUTÉ on the IP, adjust to normal, and let the pot become hot again. Add the chopped onions and sauté for 8-10 minutes or until soft, stirring regularly, adding garlic during the last minute. (If mixture becomes dry while cooking, add a little more of the broth.) Return the meat to the pot, stir well, and then pour in the barbecue sauce as well a another 1/2 cup or so of broth. Heat through, stirring regularly. Taste and adjust seasonings, adding more broth or sauce as desired.
- Serve hot on sliced rolls topped with a good spoonful of coleslaw and a few spicy pickles. Low carb-ers can layer the meat on a bed of slaw and top it with the pickles. Pass extra sauce at the table.
COOK’S NOTES: If you need to take this somewhere, take it in or with your IP and reheat, if necessary, on Sauté (low), stirring until hot. Press CANCEL and it will keep warm until you turn it off.
SLOW COOKER?? Best guess– I haven’t tried this in the slow cooker, though like you, I’ve cooked a few pot roasts that way. I think it might work well, though my thought is you’d need to cook it a little longer than usual, perhaps 7-8 hours on low? You might then try cooking the onions and garlic in the slow cooker on high while the beef rests and is shredded. You could next add the beef back into the pot, stir in the barbecue sauce, and let it cook on high for 30 minutes or so until everything was quite hot.
This is a tad sweet and medium-spicy sauce that can be adjusted for heat and sweetness. Do try at least a drop or two of Tabasco, even if you want a mild sauce.
2 cups each ketchup and chili sauce
1/4 cup each lemon juice and red wine vinegar
1/2 cup water
2 tablespoons each yellow mustard, Worcestershire, A-1 Sauce
1 tablespoon Soy Sauce
2 cloves of garlic, finely minced
1/4 teaspoon fresh ground black pepper
4-5 Shakes of Tabasco or other hot sauce
1/2 cup brown sugar
3 tablespoons celery seed
Whisk together all ingredients in a medium pot and bring to a boil, stirring, over medium flame. Taste and adjust seasonings. Lower heat to simmer and let cook 30 minutes. Taste and adjust seasonings again. Store leftovers in a tightly sealed jar for up to two weeks in the refrigerator. I do keep mine for much longer, but checking with STILLTASTY.COM indicates 2 weeks. (This recipe is a riff on a great bbq sauce from the wonderful, but out-of-date Colorado cookbook BYTES–Colorado’s Family Friendly Cookbook. Sometimes there’s a used copy available; check used book sites or amazon.)
Everyone has their own idea about coleslaw. How sweet. How hot. How not. If you’re not sure, begin with smaller amounts of vinegar, sugar, salt, pepper, etc., and add until your slaw fits your tastes. The biggest thing is to even out the vinegar and sugar. I like slaw in many ways; this is one of them and, you’ll see, isn’t the least bit gloppy.
- 1 1/4 pounds cabbage, shredded (about 5 cups)
- 1/2 medium tart apple, unpeeled, grated
- 2 teaspoons red onion, finely minced or grated
- 1 small carrot, grated
- 1/2 teaspoon each kosher salt and fresh ground black pepper–or more/less to taste
- Pinch crushed red pepper–or more/less to taste
- 1 tablespoon distilled white vinegar (not white wine vinegar)–or more/less to taste
- 1/2 teaspoon granulated sugar– or more/less to taste
- 3 tablespoons mayonnaise
Using your clean hands, toss together the cabbage, apple, onion, and carrot. Sprinkle on the salt, pepper, and fresh ground pepper; toss again. Sprinkle on the white vinegar; toss again. Sprinkle on sugar; toss again. Stir in the mayonnaise. Continue to toss, perhaps with salad tongs or two large spoons. Taste and adjust seasonings, including vinegar and sugar. Serve immediately or chill, well-covered, for several hours or overnight, and serve cold.
If you like this, you might like my…
I have several IP recipes on the blog and most of them contain some extra information about electric pressure cooking. You can just type Instant Pot into the search box to find them; they are, at this point, mostly soups. More to come.
Basic info in your operating manual and then read on here:
Thanks for reading! I especially welcome my new followers and look forward to seeing you around the blog. Your comments are welcome.
Enjoy the holiday weekend and cook something new,