Pressure Cooker Italian Beef Sub

INSTANT POT INSTRUCTIONS

1. Cut the chuck steak into large chunks.
2. Add the olive oil to your Instant Pot and select the Saute setting.
3. Add the chuck steak and cook for about 4 minutes until browned.
4. Whilst the chuck steak is cooking, peel and chop the garlic and onion.
5. Add these to the Instant Pot and continue cooking for 3 minutes.
6. Pour in the wine and scrape the bottom of the Instant Pot to loosen any bits.
7. Simmer for 5 minutes or until the liquid has reduced by half then add in the beef broth/stock, oregano and basil.
8. Select the meat/stew setting and set the time to 35 minutes.
9. After the Instant Pot is done, allow it to do a natural release for 15 minutes then do a QPR.
10. Whilst the Instant pot is doing its natural release, cut the sub rolls in half and line each one with two slices of cheese. Prepare 6 large pieces of tin foil and pre-heat the oven to 160ºC/320ºF.
11. Use a slotted spoon to remove the beef from the gravy.
12. Set the instant pot to saute and let the gravy/ sauce come to a simmer. Cook whilst you shred the beef.
13. Shred the beef and portion out into the rub rolls.
14. Add fresh parsley and then wrap each roll in the tin foil and set it in the oven to melt the cheese.
15. Use a wooden spoon to really push the broth about, breaking up all the onions, then strain into 6 small bowls.
16. Serve each Italian beef Sub with a with a small bowl of the gravy/sauce for dipping.

STOVE TOP PRESSURE COOKER INSTRUCTIONS

1. Cut the chuck steak into large chunks.
2. Add the olive oil to your pressure cooker and place it over a medium heat.
3. Add the chuck steak and cook for about 4 minutes until browned.
4. Whilst the chuck steak is cooking, peel and chop the garlic and onion.
5. Add these to the pressure cooker and continue cooking for 3 minutes.
6. Pour in the wine and scrape the bottom of the pressure cooker to loosen any bits.
7. Simmer for 5 minutes or until the liquid has reduced by half then add in the beef broth/stock, oregano and basil.
8. Place on the lid and lock it into position. Reduce the heat to medium-low and bring the pressure to stable and then cook for 30 minutes
9. After the time is done, allow the pressure cooker to sit for 15 minutes to let the pressure reduce. Then vent the remaining steam with a quick release..
10. Whilst the pressure cooker is doing its natural release, cut the sub rolls in half and line each one with two slices of cheese. Prepare 6 large pieces of tin foil and pre-heat the oven to 160ºC/320ºF.
11. Use a slotted spoon to remove the beef from the gravy.
12. Place the pressure cooker over a medium-high heat and let the gravy/ sauce come to a simmer. Cook whilst you shred the beef
13. Shred the beef and portion out into the rub rolls.
14. Add fresh parsley and then wrap each roll in the tin foil and set it in the oven to melt the cheese.
15. Use a wooden spoon to really push the broth about, breaking up all the onions, then strain into 6 small bowls.
16. Serve each Italian beef Sub with a with a small bowl of the gravy/sauce for dipping.