Description
This Instant Pot Beef and Cheddar recipe combines tender, flavorful thinly sliced beef cooked under pressure with a rich, creamy cheddar cheese sauce. Served on buttered and toasted onion hamburger buns, it’s a comforting and indulgent sandwich perfect for a quick family dinner or casual gathering.
Ingredients
Units
Scale
Beef
- 2 pounds boneless beef top round roast, thinly sliced
- 1/2 cup reduced-sodium beef broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 onion hamburger buns, buttered and toasted
Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 3 cups grated cheddar cheese
Instructions
- Prepare the Beef: In the Instant Pot’s pressure cooking pot, combine the thinly sliced beef, beef broth, garlic powder, salt, and black pepper. Secure the lid and select the High Pressure setting, setting the timer for 10 minutes to cook the beef thoroughly.
- Release the Pressure: When the cooking time ends, turn off the Instant Pot. Allow the pressure to release naturally for 10 minutes to ensure the beef remains tender, then perform a quick release to vent any remaining steam. Carefully remove the lid once the valve drops.
- Make the Cheese Sauce: While the beef cooks, melt the unsalted butter in a medium saucepan over medium heat. Sprinkle the flour in and cook until bubbling to form a roux. Gradually whisk in the milk in small amounts, stirring constantly until the sauce thickens and smooths out. Add the hot sauce and salt, then stir in the grated cheddar cheese a handful at a time until melted and creamy. Remove from heat.
- Assemble and Serve: Butter and toast the onion hamburger buns. Top each bun with a generous portion of the cooked beef, then ladle the cheese sauce evenly over the meat. Serve immediately for a warm, hearty meal.
Notes
- For the best texture, slice the beef top round roast very thinly before cooking.
- Reduced-sodium beef broth helps control the saltiness of the dish.
- You can adjust the amount of hot sauce in the cheese sauce according to your spice preference.
- If you prefer, substitute milk with a dairy-free alternative to make the cheese sauce lactose-free, but results may vary.
- Leftover beef can be refrigerated for up to 3 days; reheat gently before serving.
- To make this recipe gluten-free, use a gluten-free flour blend in the cheese sauce.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 5g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
