Easy Five Ingredient Instant Pot Italian Beef

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 10

Servings

Author Rachel Singer

Ingredients

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

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Instructions

Cut the roast in half. Add 2 tablespoon 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 tablespoon 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.