I have a confession, and that is that I have a deep and abiding love for White Castle sliders. My family all makes fun of me (with the exception of my daughter, she loves them, in spite of supposedly hating onions). But any time we head south in the car, we are required to stop in Kenosha, which is the closest area to Milwaukee that has White Castle. I’ve tried Krystal, and they’re good, but not quite as good as White Castle.
So I was going for the flavor of White Castle here, and I think I got pretty close.
I like to “brown” my ground beef in the Instant Pot. It’s not necessarily any faster but definitely needs less babysitting and stirring (so I can use that time to multi-task, without the fear of burning something on the stove). You do need to add a half-cup of water to the bottom to prevent burning. But then I just throw my ground beef in there with the spices and Maggi beef base, and cook on Max pressure for 8 minutes, then quick release.
My current pot is the Instant Pot Max. If you’re using a different Instant Pot you’ll want to add a minute or two to the timing on the pressure.
Cooking ground beef in the Instant Pot does leave you with a block of beef when you’re done.
I just use my Pampered Chef Mix N Chop to break it up. It works really nicely.
I did use lower fat ground beef with this. If you didn’t, you’ll want to drain some of the fat out. I cooked on Saute for a couple of minutes to drive off a bit of the leftover water.
Add your mayonnaise and cheeses, and cook on High slow cook for about 20-30 minutes until it’s heated through. If you wanted it faster you could also set the Instant Pot to Saute and stir until melted.
Slice your rolls in half horizontally. I used King Arthur Flour Amish Dinner Rolls.
Add your beef mix, and pickles if you like them, and put the lid on.
Cover in foil and bake in preheated oven at 350 Fahrenheit for about 20 minutes until heated through.
Warm and tasty sliders! The onion does definitely add a bit of a White Castle flavor to them.
These are perfect for making ahead for parties as well, you can just refrigerate covered for several days. Then when you heat them through, you’ll need about 45 minutes to an hour. We like to make them to pull out for late-night snacks at the end of parties (just like hitting the White Castle after the bars during college! But we’re old!)
If you like this recipe you will also like:
- Ham and Cheese Sliders With Zippy Sauce
- Instant Pot Chicken Bacon Ranch Beery Sliders
- Italian Bomber Sliders
- Mississippi Sin Sliders
- Instant Pot Pulled Pork Sliders
- Instant Pot Beer Swiss Mushroom Sliders
- Instant Pot Italian Beef Sliders
- Lobster Roll Sliders
- Instant Pot
- 1 ½ lbs ground beef
- 1 tablespoon beef base
- 3 tablespoons dried chopped onion
- 8 ounces Velveeta
- 1 ½ cup shredded cheddar
- ¼ cup mayonnaise
- 2 teaspoons onion powder
- ½ teaspoon black pepper
- 13 X9 pan of rolls
- Add ½ cup water to Instant Pot, and add ground beef, beef base, dried onion, onion powder and black pepper. Cook on Max pressure for 8 minutes or high pressure for 9 minutes, and quick release. Break up ground beef and boil for a minute or two to remove excess water if there is any. Set Instant Pot to “High” slow cook, and add mayonnaise, shredded cheese, and Velveeta. Cook until cheese is melted. Split pan of rolls in half horizontally and top with beef mixture. Add pickles if desired, and bake at 350 for 20 minutes or until warmed through. These can be prepped in advance, and refrigerated. Then you’ll need to bake for about 45 minutes until heated through.