These 5 Easy Instant Pot Sandwich Recipes Will Become Instant Classics

• The Vessel: All of these recipes were made in a 6-quart Instant Pot. 
• The Protein: Each recipes features a meat or a legume, like lentils or beans, to make up the base of the sandwich. Be sure to sear any meats until browned on all sides before pressure cooking for added flavor. 
• The Broth: At least 1 cup of liquid is essential for the pressure cooking process. Here, we’re using broth for an extra boost of flavor.
• The Bun: Whatever it is, make sure it’s fresh! Toast or warm, if you like, before serving.

Heat 2 tablespoons olive oil with the Sauté function in an Instant Pot until shimmering. Season 1 (3-pound) tied boneless beef chuck roast with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Brown on all sides, 8 minutes total. Remove from pot. Add 2 thinly sliced yellow onions, sauté 8 minutes. Add 1 teaspoon fresh thyme leaves and 3 minced garlic cloves, cook 1 minute. Add 2 cups beef broth, scrape up browned bits. Return roast, lid the pot, set to HIGH pressure with 60-minute cook time.

Let pressure naturally release 5 minutes. Quick release remaining pressure. Transfer roast to cutting board. Add 2 cups beef broth to pot, simmer 10 minutes with Sauté function. Mash 2 tablespoons softened butter with 2 tablespoons all-purpose flour. Whisk into sauce, simmer 2 minutes. Top 4 (6-inch) split baguette pieces with Swiss cheese, broil to melt cheese. Top with slices of roast, serve with more broth for dipping.

Get the Recipe: Instant Pot French Dip Sandwiches

Heat 2 tablespoons olive oil with the Sauté function in Instant Pot until shimmering. Season 4 boneless, skinless chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear until golden brown, 4 minutes per side. Add 2 minced garlic cloves and 1 (1-inch) piece peeled, grated fresh ginger, cook 1 minute. Add 2 cups chicken broth, scrape up browned bits.

Lid the pot. Set to HIGH pressure with 25-minute cook time. When cook time is up, let pressure naturally release 5 minutes. Quick release remaining pressure. Transfer chicken to a clean cutting board, shred with 2 forks. Bring sauce to a simmer with the Sauté function. Stir in 1/3 cup reduced-sodium soy sauce, 3 tablespoons honey, and 3 tablespoons rice vinegar, simmer until thickened, 10 minutes. Stir 2 tablespoons cornstarch and 2 tablespoons water together, add to pot, simmer 2 minutes. Top 4 burger buns with chicken, Monterey Jack cheese, sliced red onion, and sliced pineapple. 

Stir 1/4 cup rice vinegar, 2 teaspoons granulated sugar, juice of 1 lime, and 1/4 teaspoon kosher salt in large bowl until sugar is dissolved. Add 1 cup shredded carrots, 2 thinly sliced Persian cucumbers, and 5 thinly sliced radishes, toss to combine.

Heat 2 tablespoons olive oil with the Sauté function in the Instant Pot until shimmering. Cut 2 pork tenderloins in half crosswise, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear in 2 batches until golden brown on all sides, 6 to 8 minutes per batch. Stir in 2 crushed garlic cloves, 2 tablespoons granulated sugar, juice of 1 lime, 1 tablespoon fish sauce, 2 tablespoons Sriracha, and 2 cups chicken broth.

Lid the pot. Set to HIGH pressure with 10-minute cook time. When cook time is up, let pressure naturally release 5 minutes. Quick release remaining pressure. Transfer pork to clean cutting board, rest 10 minutes. Simmer cooking liquid with Sauté function. Cut 2 to 3 baguettes crosswise into 4 or 6 (6-inch) pieces. Split each lengthwise to form rolls. Thinly slice pork. Spread 2 tablespoons mayo on top rolls. Top bottom rolls with pork, drizzle with cooking liquid. Top with 1/2 cup pickled vegetables and fresh cilantro.

Get the Recipe: Instant Pot Pork Banh Mi Sandwiches

Heat 2 tablespoons olive oil with the Sauté function in the Instant Pot until shimmering. Cut 1 (4-pound) boneless beef chuck roast into 4 pieces. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear in 2 batches until browned on all sides, 8 to 10 minutes. Transfer to a plate.

Add 1 diced yellow onion and 4 minced garlic cloves to pot. Cook until softened, 4 minutes. Add 2 teaspoons Italian seasoning, 1/4 teaspoon red pepper flakes, and 2 cups beef broth. Return beef to pot. 

Lid the pot. Set to HIGH pressure with 1 hour and 20 minute cook time. When time is up, let pressure naturally release 10 minutes. Quick release remaining pressure. Transfer beef to clean cutting board. Add 2 sliced bell peppers to cooking liquid, simmer on Sauté function 10 minutes. Shred beef with 2 forks. Divide beef and peppers between 4 to 6 hoagie rolls. Top with 1 cup giardiniera pickles and provolone cheese. 

Get the Recipe: Instant Pot Italian Beef and Peppers

Heat 2 tablespoons olive oil with the Sauté function in the Instant Pot until shimmering. Add 1 small diced yellow onion, 1 diced green bell pepper, and 3 minced garlic cloves. Cook until softened, 4 minutes. Add 1/3 cup tomato paste, 2 teaspoons chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, cook 1 minute. Whisk in 1 1/2 cups rinsed brown lentils and 3 cups vegetable broth.

Lid the pot. Set to HIGH pressure with 14-minute cook time. When cook time is up, let pressure naturally release 10 minutes. Quick release remaining pressure. Stir 2 tablespoons packed dark brown sugar and 1 tablespoon Dijon mustard into lentils. Serve on 4 to 6 split hamburger buns.

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