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Instant Pot Italian Beef

Make classic Italian Beef in less than an hour in the Instant Pot. Perfect as is or make it into delicious Italian Beef Sandwiches.

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 4
Calories: 451 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds (907g) beef chuck roast cut into chunks
  • ¼ cup beef stock
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • ¼ cup (59ml) pepperoncini juice
  • salt and pepper to taste
  • 4 sandwich rolls (optional)
  • chopped pepperoncini peppers for topping sandwiches

Instructions

    Cup of Yum
  1. Set the Instant Pot to sauté and add olive oil to bottom of the Instant Pot insert.
  2. Add the beef chuck roast and cook until just browned outside.
  3. Next, add stock, oregano, garlic, onion, paprika, Italian seasoning, salt and pepper, and pepperoncini juice. Stir to combine.
  4. Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 30 minutes.
  5. When cook time is done, perform a quick pressure release. Open the lid and use two forks to roughly shred the beef.
  6. Stuff the sandwich rolls with the beef and top with chopped peppers.

Notes

  •  
  • Choose a flavorful cut of beef such as beef chuck roast, sirloin tips or beef stew meat.
  • Cut larger pieces of beef into chunks.
  • Use a paper towel to pat the beef dry before you sauté it. This will help create a deep delicious flavor.
  • Season generously.
  • Before pressure cooking, take a moment to sear the meat. This extra step locks in juices and adds a caramelized layer of flavor to the beef. Simply set your Instant Pot to sauté mode, add a bit of oil, and brown the meat on all sides.
  • Add sliced onions and peppers if you like.
  • Pepperoncini juice adds a bit of heat, so use less for a milder flavor.
  • If not using the pepperoncini juice be sure to add additional beef stock or even red wine to ensure the instant pot has enough liquid.
  • After cooking, let the beef rest for a few minutes before shredding. Use two forks to pull the meat apart effortlessly, taking advantage of its newfound tenderness.
  • The cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.

Nutrition Information

Calories 451kcal (23%) Carbohydrates 2g (1%) Protein 44g (88%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 2g Cholesterol 156mg (52%) Sodium 215mg (9%) Potassium 830mg (24%) Fiber 1g (4%) Sugar 0.3g (1%) Vitamin A 539IU (11%) Vitamin C 0.2mg (0%) Calcium 61mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 451

% Daily Value*

Calories 451kcal 23%
Carbohydrates 2g 1%
Protein 44g 88%
Fat 30g 46%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 16g 80%
Trans Fat 2g 100%
Cholesterol 156mg 52%
Sodium 215mg 9%
Potassium 830mg 18%
Fiber 1g 4%
Sugar 0.3g 1%
Vitamin A 539IU 11%
Vitamin C 0.2mg 0%
Calcium 61mg 6%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.