This Instant Pot Italian beef sandwich recipe delivers tender, shreddable beef and rich, tangy jus in under two hours. It’s a weeknight game-changer that tastes like a deli classic but requires much less babysitting. I’ve made this version several times and dialed in timing and seasoning so the beef comes out reliably juicy and easy to shred.
Why Make This Recipe
- Fast pressure-cooking turns a tough chuck roast into fork-tender beef in about an hour under pressure.
- The flavor balance—beefy stock, garlic, Italian herbs and a little acidity—makes every bite savory and satisfying.
- It’s versatile: use it for sandwiches, nachos, or over pasta and roasted veggies.
- Great for meal prep and feeding a crowd since it stores and reheats well.
- Personal insight: I love this recipe because a simple sear and the Instant Pot’s pressure really concentrate flavor without long oven times. If you enjoy bold beef bites, try my savory garlic butter beef bites with crispy potatoes for a different weeknight take.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 1 hour pressure + 15 minutes natural release + 10 minutes searing/shredding = approx. 1 hour 25 minutes total active time
- Total time: ~1 hour 40 minutes (including sear and release)
- Servings: 6–8 sandwiches (using a 3 lb chuck roast)
- Difficulty: Easy
- Cooking method: Sear on Saute, then high-pressure cook in an Instant Pot with braising liquid and natural release for tender shredding.
My Experience Making This Recipe
The first time I tried a fast-pressure method the roast was slightly underdone in the center, so I adjusted to 60 minutes for a 3 lb chuck and always use a 10–15 minute natural release. I also learned searing in the Instant Pot improves the final jus more than skipping that step.
How to Make Savor Easy Instant Pot Italian Beef Sandwiches at Home
Start by patting a 2.5–3.5 lb chuck roast dry and seasoning it generously with salt, pepper, garlic powder, and dried oregano. Brown the roast in the Instant Pot on Saute (about 3–4 minutes per side) to develop deep flavor, then deglaze with 1 cup beef broth, scraping browned bits. Add sliced onions, 1 tsp Italian seasoning, 1/2 cup jar juice from pepperoncini or giardiniera for acidity, and 1/2–1 cup more beef broth; pressure cook on High for about 60 minutes (adjust 20–25 minutes per pound), then natural release 10–15 minutes. Remove roast, shred with two forks, and simmer the remaining jus on Saute to concentrate flavors; adjust seasoning and return shredded beef to coat before serving on toasted rolls.
Expert Tips for Success
- Use a well-marbled chuck roast (2.5–3.5 lb) — the fat renders and keeps the meat moist during pressure cooking.
- Always brown the roast on Saute to create fond; it adds umami to the jus when deglazed with broth.
- Measure liquid: the Instant Pot needs at least 1 cup of liquid to reach pressure reliably.
- Natural pressure release for 10–15 minutes preserves moisture; quick release immediately after can make the meat tougher.
- For maximum shreddability, let the roast rest 5–10 minutes after pressure release before shredding with two forks or a stand mixer on low for 30–45 seconds.
How to Serve Savor Easy Instant Pot Italian Beef Sandwiches at Home
- Pile the shredded beef on toasted Italian rolls and spoon extra jus on top for a classic dipped sandwich.
- Top with provolone or mozzarella and melt under the broiler for 1–2 minutes for a cheesy finish.
- Serve with giardiniera, pickled peppers, or roasted red peppers for acidity and crunch.
- Great for game-day feeds — set out rolls, toppings, and a ladle of jus so guests build their own sandwiches.
Storage and Reheating Guide
- Refrigerate cooled beef and jus in airtight containers up to 4 days. Use glass or BPA-free containers.
- Freeze portions (meat + jus) up to 3 months in freezer-safe bags or containers; remove as much air as possible before freezing.
- Reheat thawed or refrigerated beef on the stovetop in a saucepan over medium-low with a splash of broth or reserved jus, stirring until hot (about 5–8 minutes). For microwave reheating, cover and reheat in 60-second intervals, stirring between, until 165°F (74°C).
- To reheat from frozen, thaw overnight in the fridge or use the Instant Pot on Steam/Manual for 10–15 minutes with 1 cup water.
Recipe Variations
- Gluten-free: serve on gluten-free rolls and use gluten-free beef broth; check jarred giardiniera for gluten-containing additives.
- Dairy-free: omit cheese and use olive oil–toasted rolls or a dairy-free cheese alternative.
- Low-sodium: use low-sodium broth, reduce added salt, and rely on pepperoncini juice for acidity and flavor.
- Vegetarian/vegan alternative: substitute shredded jackfruit or seitan, braising in the same seasoned broth and cooking on Manual for 8–10 minutes (jackfruit) to soak up flavors.
Nutritional Highlights
- High in protein from the beef, which supports muscle repair and satiety.
- Provides iron and B vitamins inherent to red meat, but can be higher in sodium depending on broth and pickled toppings.
- Allergen note: contains gluten if served on a regular roll and may contain dairy if you add cheese; adjust to dietary needs and portion sizes (one sandwich ~1/6 to 1/8 of total recipe).
Troubleshooting Common Issues
- Meat won’t shred easily: cook longer under pressure (additional 10–15 minutes) or allow a longer natural release. Using a fork to test for easy pull apart helps.
- Jus is too thin: reduce on Saute for 5–10 minutes to concentrate or stir in a 1:1 slurry of cornstarch and cold water, 1 tbsp at a time, until desired thickness.
- Sandwich becomes soggy: drain excess jus before assembling or toast rolls and serve jus on the side for dipping.
Frequently Asked Questions
Q: Can I cook a frozen roast in the Instant Pot for Italian beef?
A: Yes — you can pressure-cook from frozen, but add 20–25 minutes extra cook time depending on weight. Make sure there’s at least 1–1.5 cups liquid and use natural release for 15 minutes to ensure even tenderness.
Q: Which cut of beef is best for shredding and why?
A: Chuck roast (blade roast) is ideal because it has connective tissue and marbling that break down into gelatin under pressure, producing tender, flavorful meat and a rich jus.
Q: How do I keep the sandwiches from tasting flat the next day?
A: Reheat the beef with a splash of reserved broth and adjust seasoning with a pinch of salt, a squeeze of lemon or vinegar, and fresh cracked pepper to brighten flavors before assembling.
Q: Can I make this ahead for a party?
A: Yes. Cook the roast a day ahead, refrigerate in its jus, then gently reheat on the stovetop or in an Instant Pot on Saute/Keep Warm. Serve with warm rolls and toppings for easy buffet-style service.
Conclusion
For video guidance and another perspective, check this detailed Instant Pot tutorial: Instant Pot Italian Beef Recipe (Video) – A Spicy Perspective. If you’d rather slow-cook, here’s a trusted crock pot method to compare techniques: Crock Pot Italian Beef Sandwiches – House of Nash Eats. For a slightly different seasoning profile and step-by-step photos, see this helpful Instant Pot version: Instant Pot Italian Beef Sandwiches Recipe – Pinch of Yum. Want an ultra-simple five-ingredient approach? This one keeps it minimal: Easy Five Ingredient Instant Pot Italian Beef. For a classic, old-school homemade recipe comparison, try this original: Original Homemade Italian Beef Recipe.
Instant Pot Italian Beef Sandwiches
- Total Time: 100 minutes
- Yield: 6–8 sandwiches
- Diet: Omnivore
Description
This Instant Pot Italian beef sandwich recipe delivers tender, shreddable beef and rich, tangy jus in under two hours, making it a weeknight game-changer.
Ingredients
- 2.5–3.5 lb chuck roast
- Salt and pepper to taste
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 cup beef broth
- 1 medium onion, sliced
- 1 tsp Italian seasoning
- 1/2 cup juice from pepperoncini or giardiniera
- 1/2–1 cup additional beef broth
- Italian rolls for serving
- Provolone or mozzarella cheese (optional)
Instructions
- Pat the chuck roast dry and season generously with salt, pepper, garlic powder, and dried oregano.
- Brown the roast in the Instant Pot on Saute for 3–4 minutes per side.
- Deglaze the pot with 1 cup of beef broth, scraping up any browned bits.
- Add sliced onions, Italian seasoning, pepperoncini juice, and additional beef broth.
- Pressure cook on High for 60 minutes. Adjust cooking time based on roast weight (20–25 minutes per pound).
- Allow for a natural release for 10–15 minutes.
- Remove the roast and shred with two forks.
- Simmer the remaining jus on Saute to concentrate flavors, adjust seasoning, and return shredded beef to coat.
- Serve on toasted Italian rolls topped with extra jus and cheese if desired.
Notes
Use a well-marbled chuck roast for better moisture during cooking. For meal prepping, refrigerate in airtight containers for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian