Instant Pot Italian Beef Sandwich
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr
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Time to reach pressure
20 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
702 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Italian Beef Sandwich
Description
The Instant Pot Italian Beef Sandwich is made by browning a beef chuck roast and pressure cooking it with garlic, onions, green peppers, a salad dressing packet, and a full jar of pepperoncini peppers including their juice. The pressure cooking tenderizes the meat and infuses it with a tangy, mildly spicy flavor from the pepperoncini and seasoning.
After cooking, the beef is shredded and returned to the pot to absorb the cooking liquid, creating a moist and flavorful filling. The savory, slightly tangy notes come from the dressing mix and the peppers, balancing the richness of the beef.
The shredded beef is served warm on soft bread rolls topped with slices of provolone or mozzarella cheese, which melt slightly from the heat. This assembly creates a satisfying sandwich with tender meat, mild cheese, and a zing from the pickled peppers that complements the beef's richness perfectly.
Cook time can be adjusted slightly for different roast sizes. The recipe advises adding water in larger capacity Instant Pots to ensure proper pressure. The leftovers can be kept warm or reheated gently before serving on fresh rolls.
Ingredients
For Cooking the Beef
- 2 Tablespoons neutral cooking oil generic cooking oil
- 3 pound beef chuck roast
- 1 clove garlic
- 1 onion
- 1 green pepper
- 1 envelope Good Seasons Salad dressing
- 1 jar Pepperoncini 16 ounces
For the sandwiches
- 6 bread rolls
- 6 lices provolone cheese or mozzarella cheese
Instructions
- Turn the Instant Pot to Saute and add the oil. Let it heat for a few minutes.
- Brown the beef roast in the Instant Pot, quickly, turning to get all sides.
- Turn the Instant Pot off. Take the beef out and quickly deglaze the inner pot with the liquid from the jar of pepperoncini. Stir and scrape the bottom of the pot to make sure there are no browned bits left on the bottom.
- Put the roast back in and add the garlic, onion, and green pepper on top of the roast.
- Open the salad dressing mix and sprinkle it on top of the roast. Then add all the pepperoncini to the pot.
- Set the Instant Pot on Manual, High pressure, for 60 minutes.
- When the cook time is done release the pressure manually.
- Take the roast out and use two forks to shred the beef. Return the shredded beef to the Instant Pot and stir into the liquid.
- Serve immediately or replace the lid and let the meal stay warm until dinner time.
- Serve the beef on rolls with provolone or mozzarella cheese.
Notes
- If using a 2-pound roast, reduce pressure cooking time to 50 minutes for optimal tenderness.
- In larger 8-quart Instant Pots, add ½ to 1 cup water with the pepperoncini juice to achieve proper pressure.
- Use the sauce from the pepperoncini jar to deglaze the pot after browning the meat to capture all flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 702kcal | 35% |
| Carbohydrates | 36g | 12% |
| Protein | 54g | 108% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 170mg | 57% |
| Sodium | 616mg | 26% |
| Potassium | 843mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 18mg | 20% |
| Calcium | 196mg | 20% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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