The best, tender, melt in your mouth, quick and easy instant pot Italian beef recipe, homemade with simple ingredients. The beef is simmered broth and Italian herbs/ spices and great in sandwiches.
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I love using roasts for meals and this one is always a hit with family and friends. It's jut as good, if not better, than my Instant Pot Shredded Beef and my Instant Pot Red Wine Pot Roast.
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Key ingredients
- Butter and oil- Used for searing the meat and adding flavor.
- Chuck roast- It helps if you cut it into three smaller pieces.
- Onion- Adds to the overall flavor profile.
- Garlic- Freshly minced yields the best taste.
- Beef broth- Be sure it is low sodium.
- Pepperoncini- You will need both the juice and the peppers.
- Spices and seasonings- Italian seasoning, red chili flakes, salt and pepper.
Variations
- Adjust amount of Italian seasoning– This is based on your preference. Add more or less.
- Crockpot/ slow cooker option– Sear the meat and add it in the crockpot, along with the other ingredients. Cover and cook on low for 6-8 hours or on high for about 5 hours and then shred with a fork.
- Add some spice- Use hot pepperonxcini peppers and more red chili flakes.
- Use a frozen roast- You will need to add about 20 minutes to your pressure cooking time and skip the searing step.
- Make a Chicago style sandwich- Dump piles of shredded beef on top of thick buns or rolls. Then, place a few slices of provolone cheese. Let the cheese melt under a broiler. Last, but not least, top it off with some giardiniera.
How to make Italian beef recipe/ Italian roast beef?
- Heat butter and oil- Then sear the meat.
- Add in- Onions, garlic, broth, pepperoncini peppers and juice, Italian herbs, red chili flakes, salt and pepper.
- Cover and cook- Until done then release the pressure.
- Shred meat- To serve in hoagie buns or however you desire.
What sides to serve with Italian beef?
Typically, it's served on thick crusty bread or hoagie rolls with popular sides like french fries, Baked Sweet Potato Fries, potato chips and onion rings. Toppings can be added to the sandwich, such as provolone cheese or even some giardiniera (pickled vegetables). You can also serve the sandwiches with the "au jus" for dipping. If you have leftovers, use them as a pizza topping, on grilled cheese sandwiches, or in tacos and quesadillas.
Tips and Techniques
- Use low sodium ingredients– This is especially with regards to butter and broth because it prevents the meal from becoming too salty.
- Cooking time may vary– This depends on the type of pressure cooker you use as well as a personal preference of how you like your beef. If it’s not tender enough to your liking, just cook for longer (up to 60 minutes).
- Shredding vs. Slicing- In the original recipe, a commercial meat slicer was used to cut the beef very thin and shave it, but most people don't have that at home. The truth is, shredding with forks works just as well and doesn't affect the flavor at all.
- Trim excess fat- To reduce excess grease and fat in the meal.
Recipe FAQs
Inexpensive cuts of meat work well. Chuck roast is best because when cooked, it becomes so tender and melts in your mouth. Yo can also use sirloin steak or brisket.
It actually originated in Chicago in the 1930's by Italian immigrants. They would buy the cheaper, less desirable cuts of meat and slow roast it in broth and Italian spices/ herbs to make it taste better. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread. It also started gaining popularity at weddings and parties because it was cheap and could serve many people. Now, it's very popular at Al's restaurant chains and Portillo's restaurants.
I highly recommend it, because it gives the meat a nice crispy exterior and helps with the overall texture.
Storage
- Make ahead- This can be made up to 1 week before serving if kept in an airtight container in the fridge. Just reheat to serve.
- Refrigerate- Store in a sealed container for up to 1 week.
- Freeze- Once it cools down completely, store in a sealed airtight container in the freezer for up to 1 month. Let it thaw in the fridge overnight before reheating.
- Reheat- In the microwave or on the stovetop.
More Instant Pot Meals
- Instant Pot Sloppy Joes
- Instant Pot Sausage and Peppers
- Instant Pot Pot Roast Recipe
- Instant Pot Sausage Pasta
- Instant Pot Vegetable Pasta
Recipe
Instant Pot Pot Roast Recipe
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Ingredients
- 1 tablespoon Butter Unsalted
- 1 tablespoon Oil
- 3 pound Chuck roast Cut into 3 big chunks
- 1 cup Onion Thinly sliced
- 4 cloves Garlic Minced
- 1 cup Beef broth Low sodium
- ¼ cup Pepperoncini juice From jar
- 20 Pepperoncini peppers Mild or hot, if you prefer spicy
- 1.5 tablespoon Italian seasoning
- ¼ teaspoon Red chili flakes
- Salt To taste
- Pepper To taste
Instructions
- Turn Instant pot to “Saute”mode and heat butter and oil.
- Add roast and sear all the sides.
- Add onion, garlic and saute for about 1 minute until fragrant.
- Add broth, pepperoncini juice, pepperoncini peppers, Italian seasoning, red chili flakes, salt, pepper and mix everything together.
- Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the time for 50 minutes.
- When the cook time is over, let the pressure release naturally for 5 minutes before turning the valve to “Venting.”
- Open the lid and shred beef with 2 forks. Enjoy!
Note: If you want the "beef au jus" to be thicker, cook uncovered on the "Saute" setting until liquid is reduced to your desired consistency.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Happy cooking everyone!
Michael says
The thin sliced beef is a staple in a Chicago Beef.. Now that I been out of Chicago for many years I still order some Italian Beef from Vienna via FedEx.. with all that said.. salute... it tastes good! It has a bit of a kick on the back end and with enough juice added on a heavy gluten roll it does fulfill a need.. thanks for the recipe, will make it again...
quick and easy..
Michael says
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