Description
Instant Pot Italian Beef Sandwiches offer tender, juicy shredded beef infused with a savory, herb-packed broth. This Chicago-style classic boasts bold flavors and comes together quickly using an Instant Pot, making it ideal for easy dinners, parties, or game day meals.
Ingredients
Beef and Seasonings
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 packet Italian dressing seasoning mix
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Liquids and Extras
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 cup pepperoncini peppers, sliced
- 1/2 cup pepperoncini juice
To Serve
- Hoagie rolls or sandwich buns
- Provolone cheese (optional)
Instructions
- Prepare the Instant Pot: Set the Instant Pot to the Sauté mode and heat the olive oil until shimmering, which takes about 2-3 minutes. This step is essential for searing the beef to lock in flavor.
- Season the Beef: Pat the beef chuck roast dry and evenly season all sides with salt, black pepper, garlic powder, and onion powder. This seasoning blend enhances the roast’s natural taste.
- Sear the Beef: Place the seasoned roast into the hot oil in the Instant Pot. Sear each side until deeply browned, about 4-5 minutes per side. Once browned, remove the roast and set aside to rest briefly.
- Deglaze the Pot: Pour the beef broth into the Instant Pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This adds rich flavor and prevents a burn warning during pressure cooking.
- Add Seasonings and Peppers: Stir the Italian dressing seasoning mix, Worcestershire sauce, dried oregano, dried basil, sliced pepperoncini peppers, and pepperoncini juice into the broth. These ingredients create the signature herbaceous and tangy flavor base.
- Return Beef to Pot: Place the seared beef roast back into the Instant Pot, submerging it slightly in the flavorful liquid to ensure it cooks evenly and absorbs the seasoning.
- Pressure Cook the Beef: Secure the Instant Pot lid and set the valve to Sealing. Cook the beef on High Pressure for 60 minutes, allowing the meat to become tender and shreddable.
- Release Pressure: After cooking, let the Instant Pot perform a natural pressure release for 15 minutes to gently finish the cooking process, then carefully quick release any remaining pressure to safely open the pot.
- Shred the Beef: Remove the roast and shred it into pieces using two forks. Return the shredded beef to the cooking juices to soak up the full flavor and keep it moist.
- Serve: Pile the shredded beef onto hoagie rolls or sandwich buns. Top with provolone cheese if desired. For maximum taste, lightly toast the rolls beforehand and optionally dip the sandwiches into the cooking juices before serving.
Notes
- Lightly toasting the rolls enhances texture and adds a pleasant crunch to your sandwich.
- For added richness, dip the assembled sandwiches into the cooking juices before eating.
- Store leftover beef in an airtight container in the refrigerator for up to 4 days.
- Freeze any leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian-American
