Instant Pot Italian Beef
User Reviews
5
Instant Pot Italian Beef
Description
Instant Pot Italian Beef uses a chuck roast cut into chunks, seared to develop a caramelized exterior before slow-pressure cooking with beef stock, pepperoncini juice, and a combination of dried oregano, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. This infusion of spices and tangy pepperoncini juice tenderizes and flavors the beef during cooking. The high-pressure environment ensures the meat becomes soft enough to shred with forks.
The shredded beef is then served on sandwich rolls, garnished with chopped pepperoncini peppers for added heat and acidity. This combination creates a satisfying sandwich with complex layers of flavor ranging from herbal to tangy and mildly spicy. Adding sliced onions and peppers is optional for more texture.
To deepen flavor, it's important to pat the beef dry before searing and season generously. The pepperoncini juice provides subtle heat; use less if you prefer milder tastes. After cooking, letting the beef rest helps juices redistribute. The recipe does not include the time needed for pressure build-up or release.
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef chuck roast cut into chunks, 907g
- ¼ cup beef stock
- 1 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- ¼ cup pepperoncini juice 59 ml
- salt to taste
- black pepper to taste
- 4 sandwich roll (optional)
- Pepperoncini peppers for topping sandwiches, chopped
Instructions
- Set the Instant Pot to sauté and add olive oil to bottom of the Instant Pot insert.
- Add the beef chuck roast and cook until just browned outside.
- Next, add stock, oregano, garlic, onion, paprika, Italian seasoning, salt and pepper, and pepperoncini juice. Stir to combine.
- Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 30 minutes.
- When cook time is done, perform a quick pressure release. Open the lid and use two forks to roughly shred the beef.
- Stuff the sandwich rolls with the beef and top with chopped peppers.
Notes
- Choose flavorful beef cuts like chuck roast, sirloin tips, or stew meat for best results.
- Patting the beef dry before sautéing enhances browning and depth of flavor.
- Sear the beef before pressure cooking to lock in juices and add caramelization.
- Adjust pepperoncini juice amount to control heat level; use extra beef stock or red wine if omitting it.
- Let beef rest briefly after cooking before shredding to retain moisture.
- The advertised cooking time excludes pressure build-up and release durations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 451 kcal
% 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.
User Reviews
Overall Rating
5
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