Instant Pot Italian Beef Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
12 servings
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Calories
299 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Italian Beef Recipe
Description
This recipe uses an Instant Pot to swiftly cook large chunks of beef chuck alongside aromatics like sliced onions and garlic. Pepperoncini peppers and their juice add a subtle heat and tanginess, balanced by Worcestershire sauce's umami and brown sugar's sweetness. Italian seasoning and crushed red pepper contribute herbal and spicy dimensions. The result is tender meat that easily shreds and absorbs the flavorful cooking liquid.
The shredded beef can be enjoyed directly for a low-carbohydrate meal or piled onto sub rolls with provolone for a classic Italian-style sandwich. The rich, flavorful cooking juices make an excellent dipping sauce or accompaniment.
Omitting wine keeps this dish low-carb, and the sugar can be removed for a ketogenic version. Adjust the heat level by choosing mild or hot pepperoncini peppers as preferred.
Ingredients
- 3 1/2 pounds beef chuck boneless
- 4 tablespoons butter (pork fat for paleo)
- 1 large red onion peeled and sliced
- 6 cloves garlic peeled and minced
- 20 Pepperoncini peppers (mild or hot)
- 1/4 cup pepperoncini juice
- 1/2 cup Worcestershire sauce
- 1 cup beef broth
- 2 tablespoons brown sugar (or palm sugar)
- 1 tablespoon Italian seasoning dried
- 1/2 teaspoon crushed red pepper
Instructions
- Set the Instant Pot on Sauté. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
- Meanwhile, cut the beef chuck into 4 large chunks. Once the onions are soft, place the beef down in the bottom of the Instant Pot. Add the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper.
- Lock the lid into place. Then set the Instant Pot on the Meat setting, or Pressure Cook High for 50 minutes.
- Once the timer goes off, turn off the Instant Pot. Perform a Quick Release. Once the steam valve drops it's safe to open the lid.
- Use tongs or forks to shred the beef into the juices. Taste, then salt and pepper as needed.
- Serve as-is for a low carb meal, or serve on sub rolls with provolone cheese.
Notes
- This variation excludes wine to keep the recipe low-carb.
- Omitting the brown sugar yields a ketogenic-friendly dish.
- Select mild or hot pepperoncini peppers to control spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 299kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 101mg | 34% |
| Sodium | 405mg | 17% |
| Potassium | 595mg | 13% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 50mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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