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Instant Pot Manna Subs

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This Instant Pot Manna Subs recipe was once a recipe that was only available in the rural areas of my hometown in Reidsville, GA.

I don’t normally tell any type of stories to coincide to my recipes, but this is probably one of the most nostalgic recipes, besides my Aunt’s Cream Cheese Pound cake, that I’ve posted on my site. I learned how to make this Instant Pot Manna subs when I was a junior in high school (without the Instant Pot, of course), and I was working at the local Sandwich Shoppe. It was actually a two for one stop: Luncheonette and Video rental store.

This recipe has been in my life for about 30 years! It wasn’t until recently that I started thinking about it while watching an episode of Roseanne when they decided to open up a restaurant called, The Lunch Box. It was a loose meat sandwich restaurant.

Then I remembered, wait a minute. I used to make and eat something like that in Georgia, when I lived there. The thing is, this sub is kind of a legend and is unique to only the locals that know about it.

What You need to Know about My Version of the Instant Pot Manna Sub

I can NOT claim ownership of the recipe, as it is not mine. I only decided to make an Instant Pot Manna Subs version for a fun and easy recipe. It was all started by a gentleman named, Al Hodges. This recipe is dated all the way back to 1984 when Al heard a calling that Reidsville, my hometown, had a need for a sandwich shop.

Mr. Hodges felt God working through him to create a signature sandwich on the day he opened. He stated that he allowed God to work through him for the ingredients. Then, he named it a Manna Sub, after the sweet Manna that fell from Heaven to feed the Israelites. It became an Instant hit with all the locals!

The best part of it all? Besides the story being awe inspiring, Mr. Hodges gives the recipe away to anyone that wants it. He stated, “I give the recipe to anybody who wants it. God gives you something, He doesn’t mind you giving it to anybody else. Give, and it shall be given unto you in good measure. I’ve found this out to be true.”

Currently, you can still buy these subs from his Mr. Hodges’ son, Houston “Hoody” Hodges at his place called, Hoody’s Hoagies. You can also get them from the Reidsville Sandwhich Depot.

instant pot manna subs with swiss cheese can special sauce

Isn’t this just a Loose Meat Sandwich?

I mean, technically the Instant Pot Manna subs is a variation of the loose meat sandwich, just like that of a sloppy joe. However, a loose meat sandwich has other ingredients with mainly salt, pepper, or Worcestershire sauce being the the shining stars, and then placed in a hamburger meat…like that of a sloppy joe.

How can I store the Manna meat?

Once you allow the Instant Pot Manna Subs meat to cool, you can then store in the fridge for up to 4 days. You can also place in the freezer, and it will be good for up to 3 months. Be sure meat is completely cooled before freezing or place in the fridge.

Is the Meat more tender in the Instant Pot?

The Instant Pot Manna subs meat is definitely much more tender! I’m always so happy how meat turns out in the Instant Pot. There’s not a lot of ground beef recipes out there, so I’m super excited to share this with everyone!

Can’t I make this Manna Meat without the Instant Pot?

Of course, you definitely can! I love my Instant Pot, and wanted to help transform an already great recipe to the Instant Pot. Anytime I can make a one pot recipe, I’m all for it. So making this Instant Pot Manna sub meat in it, was a very easy choice for me.

instant pot manna subs on small blue plates in my hand

Instant Pot Manna Subs Recipe

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup Catalina or French dressing
  • 1/4 cup plus 2 tbsp. ketchup
  • 1/4 cup spicy brown mustard, preferably Gulden’s
  • 2 tbsp. sugar
  • 1/2 cup diced onion, preferably Vidalia Sweet Onion
  • 1/4 cup soy sauce, preferably Kikkoman’s
  • 1/4 cup water
  • 1 tbsp. dried parsley (optional)
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 2 1/2 lb. ground chuck
  • 1/4 lb. Swiss cheese
  • 6 6-inch hoagie rolls

How To Make the Instant Pot Manna Subs

In a medium sized bowl, add mayonnaise, catalina/french dressing, ketchup, spicy brown mustard, and sugar. Mix well with whisk for about 2 minutes. Cover with plastic wrap and place in fridge. Allow to sit while creating rest of recipe.

To your Instant Pot, add soy sauce, water, basil and garlic powder. Then add ground beef. Crumble/dice the ground beef into smaller pieces. Then add onions on top of the beef. Close and lock lid. Set venting to sealing position.

Press Pressure Cook/Manual Pressure button and set for 8 minutes.Once done, Allow to NPR (natural pressure release) for 5 minutes, and then release the remaining pressure. Remove lid. With a wooden spoon, break up the ground beef a little bit more.

Set oven to broil. Split the rolls with having a smaller portion cut for the top area. Drag a knife on the inside of the base of the hoagie rolls. You’ll create a long rectangular shape. Remove bread of inside of the roll, ensuring to leave a bottom curst area. You’re making a canoe shape.

Slather special sauce on lid of roll and inside of roll, including the sides. Place Swiss cheese on top of lid and inside the hoagie roll. Place under broiler until cheese has melted. Heap the ground beef into the roll, and place lid on top. I use a slotted spoon to drain any grease. Serve!

COOKING TIPS:

  • The original recipes for the Manna meat sub calls for the ground beef to be cooked in the sauce mixture with the onions at the same time. This gives everything a great flavor profile! So true to the recipe, I made to sure to prepare it the same way in the Instant Pot. All at once.
Instant Pot Manna Subs
Yield: 6

Instant Pot Manna Subs

Prep Time: 8 minutes
Cook Time: 8 minutes
Additional Time: 12 minutes
Total Time: 28 minutes

These Instant Pot Manna subs are easy to make, and sandwich crowd pleaser! This makes weeknight meals so easy.

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup Catalina or French dressing
  • 1/4 cup plus 2 tbsp. ketchup
  • 1/4 cup spicy brown mustard, preferably Gulden’s
  • 2 tbsp. sugar
  • 1/2 cup diced onion, preferably Vidalia Sweet Onion
  • 1/4 cup soy sauce, preferably Kikkoman’s
  • 1/4 cup water
  • 1 tbsp. dried parsley
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 2 1/2 lb. ground chuck
  • 1/4 lb. Swiss cheese
  • 6 6-inch hoagie rolls

Instructions

  1. In a medium sized bowl, add mayonnaise, catalina/french dressing, ketchup, spicy brown mustard, and sugar. Mix well with whisk for about 2 minutes. Cover with plastic wrap and place in fridge. Allow to sit while creating rest of recipe.
  2. To your Instant Pot, add soy sauce, water, basil and garlic powder. Then add ground beef. Crumble/dice the ground beef into smaller pieces. Then add onions on top of the beef.
  3. Close and lock lid. Set venting to sealing position. Press Pressure Cook/Manual Pressure button and set for 8 minutes.
  4. Once done, Allow to NPR (natural pressure release) for 5 minutes, and then release the remaining pressure. Remove lid.
  5. With a wooden spoon, break up the ground beef a little bit more.
  6. Set oven to broil. Split the rolls with having a smaller portion cut for the top area. Drag a knife on the inside of the base of the hoagie rolls. You'll create a long rectangular shape. Remove bread of inside of the roll, ensuring to leave a bottom curst area. You're making a canoe shape.
  7. Slather special sauce on lid of roll and inside of roll, including the sides. Place Swiss cheese on top of lid and inside the hoagie roll. Place under broiler until cheese has melted. Heap the ground beef into the roll, and place lid on top. Serve!

Notes

  • Additional cooking time includes to for pot to come to pressure and to release pressure.

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