Easy Five Ingredient Instant Pot Italian Beef

You don’t always need a lot of ingredients to pack a flavor punch! Pressure cooking your Easy Five Ingredient Instant Pot Italian Beef infuses peppery, garlicky flavor throughout, and makes for some truly delicious Italian beef sandwiches.

Here’s a savory dinner idea for a rainy Chicago spring day: Easy Five Ingredient Instant Pot Italian Beef. This is actually the very first recipe I actually made in my Instant Pot lo these almost three years past, updated this evening with new, better photos and clearer instructions.

Throw a chuck roast into the Instant Pot with just a few other simple ingredients to turn it into into a flavorful, garlicky, peppery, and perfectly cooked beef roast that shreds up perfectly, making for delicious Italian beef sandwiches the whole family can enjoy. Jazz yours up with a little melted cheese, the perfectly cooked peppers from the pot, and/or your own favorite way to enjoy an Italian beef sandwich.

You can also make Easy Italian Beef in the Crock-Pot

In cooking up this Instant Pot Italian beef, I originally just adapted an easy Italian beef recipe I normally make in the Crock Pot. So, if you don’t have an Instant Pot, you can also make Italian Beef easily in your slow cooker.

To make Italian beef in the Instant Pot, though, I cut down on the liquid from the pepperoncini from the slow cooker method and instead used a little more beef broth — plus, I substituted minced garlic for the whole garlic cloves. Either way tastes great, but the Instant Pot method is super handy if you don’t have time to start your roast in the morning, or (like I too often do…) if you start figuring out what’s for dinner too late in the day.

This is not a particularly quick recipe, but it’s much faster than cooking up Italian beef in the slow cooker.

Oh, and by the way: With your leftover liquid from that jar of pepperoncini, you need to make yourself a batch of this most awesome avocado pepperoncini dressing — bonus!

Easy Five Ingredient Instant Pot Italian Beef

Ingredients

4 Tbsp olive oil, divided (see Note)
2.5 lb beef chuck roast
One 12 oz jar pepperoncini
2 Tbsp minced garlic
15-16 oz beef broth (about two cups)

Directions

Cut the roast in half. Add 2 Tbsp olive oil to the Instant Pot and heat using the saute-normal function, then add half the roast and brown on both sides for about three minutes per side. Remove the first half of the browned roast from the pot, add 2 Tbsp olive oil, then brown the second half of the roast for three minutes per side. (Use long tongs to safely and easily flip the roast, since you’ll get some spattering here.)

Turn off the pot. Return the first half of your roast to the pot, then add the beef broth, pepperoncini, minced garlic, and about half the liquid from the jar of peppers.

Close and secure the Instant Pot lid and make sure the pressure release valve is set to sealing. Press the meat/stew button, and set the time to 80 minutes.

When the Instant Pot beeps, let it sit so the pressure releases naturally for about ten minutes, then turn the pressure release valve to venting to quick release the steam. (Make sure to do this away from hanging cabinets, so that the steam doesn’t damage them.)

After the pressure is released and the lid unlocks, use a slotted spoon to remove the pepperoncini from the pot and set them aside to serve with the finished beef.

Remove the beef from pot and shred, discarding any large chunks of fat.

Serving suggestion: Enjoy your shredded Italian beef on deli rolls, topped with either provolone or mozzarella. Use a little of the juice from the pot on the shredded beef, if you like your Italian beef “wet.”

Note: You can reduce the pressure cooking time a bit if you cut the beef into smaller chunks instead of in half before sauteing and cooking. You can also skip the browning step if you don’t want to use that much oil or want to save a bit more time, but you’ll sacrifice some of the flavor.

How easy is this Instant Pot Italian Beef recipe?

You don’t always need a lot of ingredients to pack a big flavor punch! This pressure cooking method infuses that peppery, garlicky flavor all the way through the beef and makes for some truly delicious Italian beef sandwiches. 

Note: The beef itself in this recipe is gluten free, dairy free, and low carb. So…

• If you’re low carb, just enjoy yours on a low carb wrap, serve it on these keto friendly low carb rolls, or eat it in a bowl topped with cheese, sans bun.
• If you’re gluten free, have your Italian beef on gluten free rolls or buns.
• If you’re dairy free, simply skip the cheese.

This versatile Italian beef recipe is easily adaptable for various diets and food allergies.

Easy Five Ingredient Instant Pot Italian Beef, printable recipe

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Easy Five Ingredient Instant Pot Italian Beef

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You don’t always need a lot of ingredients to pack a big flavor punch; this pressure cooking method infuses pepper-y, garlicky flavor all the way through the beef and makes for some truly delicious Italian beef sandwiches.

Course dinner

Keyword chuck roast, instant pot, instant pot italian beef, Italian beef, pulled pork sandwiches

Total Time 2 hours hours 10 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 4 Tbsp olive oil divided (see Note)
• 2.5 lb beef chuck roast
• One 12 oz jar pepperoncini
• 2 Tbsp minced garlic
• 15-16 oz beef broth about two cups

Instructions

• Cut the roast in half. Add 2 Tbsp olive oil to the Instant Pot and heat using the saute-normal function, then add half the roast and brown on both sides for about three minutes per side.
• Remove the first half of the browned roast from the pot, add 2 Tbsp olive oil, then brown the second half of the roast for three minutes per side. (Use long tongs to safely and easily flip the roast, since you’ll get some spattering here.)
• Turn off the pot. Return the first half of your roast to the pot, then add the beef broth, pepperoncini, minced garlic, and about half the liquid from the jar of peppers.
• Close and secure the Instant Pot lid and make sure the pressure release valve is set to sealing. Press the meat/stew button, and set the time to 80 minutes.
• When the Instant Pot beeps, let it sit so the pressure releases naturally for about ten minutes, then turn the pressure release valve to venting to quick release the steam. (Make sure to do this away from hanging cabinets, so that the steam doesn’t damage them.)
• After the pressure is released and the lid unlocks, use a slotted spoon to remove the pepperoncini from the pot and set them aside to serve with the finished beef. Remove the beef from pot and shred, discarding any large chunks of fat.
• Serving suggestion: Enjoy your shredded Italian beef on deli rolls, topped with either provolone or mozzarella. Use a little of the juice from the pot on the shredded beef, if you like your Italian beef “wet.”

Notes

You can reduce the pressure cooking time a bit if you cut the beef into smaller chunks instead of in half before sauteing and cooking. You can also skip the browning step if you don’t want to use that much oil or want to save a bit more time, but you’ll sacrifice some of the flavor.

Leftover Italian beef makes delicious quesadillas

You know how leftovers are ingredients? Shredded Italian beef is so versatile, and you can use the leftovers from this recipe to make fantastic quesadillas, hash, grilled cheese, and more. 

More Easy Instant Pot recipes

Looking for more easy Instant Pot recipes? Try one of these:

• Perfect Instant Pot Ribs
• Easy Instant Pot Chili with canned beans
• Instant Pot Crash Hot Potatoes
• Instant Pot Mashed Potatoes
• Instant Pot Ham & Potato Soup

What’s your favorite thing to make in your own electric pressure cooker?

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