Instant Pot Beef & Crispy Kale Sandwich

Time: 1 hour

This is a sensational sandwich – perfect for an at -home pub night… when you don’t want to go out, but want pub comfort

Music Selection: Passenger – Let Her Go


4 lbs beef stew meat, cubed

2 cup stout beer

2 cloves garlic, minced

½ cup brown sugar

1/3 cup tomato paste

1/3 cup balsamic vinegar

¼ cup Dijon mustard

¼ cup soy sauce

1 tsp smoked paprika

Optional – 1 – 2 chipotle chile adobo, minced

1 bay leaf

Crispy Kale:

4 cup kale, cut into small slices

½ cup pesto


1 large round sourdough bread

6 eggs

1 ½ cup milk

½ cup fresh grated parmesan cheese

8 oz aged cheddar slices or grated

Butter for pan


Place meat, stout, garlic, brown sugar, tomato paste, balsamic vinegar, Dijon, soy sauce, paprika, chile and bay leaf in instant pot. Turn on high for 45 minutes. Let release slowly.

In meantime, turn oven to broiler. Take a large baking sheet and cover it with foil and spray with oil. Cover it with the kale. Toss all the kale with the pesto so it is evenly applied. Place under broiler for 8 – 12 minutes, watching it so it does not burn. Toss it and put back in oven for another 2 – 5 minutes. Remove and cool.

In a flat bowl, beat the eggs with the milk and parmesan cheese. Set aside.

Slice the bread into ½ inch slices for the sandwich. Set aside.

When the instant pot is done, remove the meat and place in a bowl. Shred the meat with two forks.

With oven gloves, pour the liquid in the instant pot through a sieve/strainer into  bowls to dip the sandwiches.

Taking two slices of bread, place meat, then a slice of aged cheddar cheese and some kale. Place the top bread on it. Then carefully dip the sandwich into the egg mixture and then flip it and dip the other side.

In a hot skillet with butter, fry the sandwich until brown, then gently with a flipper, flip and fry on the other side. Place on a cutting board, and cut in half.  Dip it generously in the hot stout sauce. This is great pub food, so of course, have a cold stout with it.

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