Tuesday, March 28, 2017

Instant Pot: Italian Beef Sliders

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Make ahead meals are always appreciated in our house. It's been busy in our house with everything going on, so if I can prepare dinners in advance, it makes it so much easier on everyone at dinnertime. The Instant Pot is an even bigger help with make ahead meals! These Italian Beef Sliders made for a great meal we had recently and saved me a lot of time. Pressure cooked beef is cooked in a flavorful broth, cooled and sliced thin, then stuffed into soft slider rolls and topped with cheese. If this doesn't make you hungry, at least think about how much time you'll save from slaving in the kitchen to make this!...


These are great to have prepped in the fridge for hungry family members! After pressure cooking the beef, I had everything cooled and sliced. When my boys were hungry, all they had to do is add the sliced beef into the cooking juices/broth already in the IP and warm up. They enjoyed the slices as is over mashed potatoes, egg noodles or rice. And if they were on the go, they stuffed sliced beef into rolls and added cheese. My husband adds giardiniera peppers for a little kick! If you don't have an Instant Pot, you can get the slow cooker/crockpot version here!

Italian Beef Sliders
recipe adapted from Tidy Mom


Ingredients
3 pounds rolled rump roast
1 packet Lipton Dried Onion Soup Mix
1 teaspoon dried oregano
1 teaspoon dried sweet basil
1 teaspoon crushed red pepper
2 cloves garlic
2 cups beef stock (or broth)

In your Instant Pot:

Plug in the IP with insert set in place.


Add the rump roast, onion soup packet, spices, garlic and beef stock in IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 45 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 45 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 45 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 15 (which is 15 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer roast to baking sheet or large plate and cool completely. Keep juices/broth in IP insert. Both roast and IP insert can be refrigerated until ready to serve. 

Slice cold roast into paper thin slices with a meat slicer or by hand. *It's easiest to slice the roast cold and firm.

Return IP insert with juices/broth into IP and add beef slices.

Press SAUTE to warm through.

Serve warm in buns and with cheese if desired.


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