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