Instant Pot Pot Roast Recipe
Tender, melt in your mouth, quick and easy Italian beef recipe, homemade with simple ingredients in Instant Pot. Great in classic Italian beef sandwiches.
- 1 tbsp Butter Unsalted
- 1 tbsp 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
- 1/4 cup Pepperoncini juice From jar
- 20 Pepperoncini peppers Mild or hot, if you prefer spicy
- 1.5 tbsp Italian seasoning
- 1/4 tsp Red chili flakes
- Salt To taste
- Pepper To taste
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.
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 356kcal | Carbohydrates: 4g | Protein: 33g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 267mg | Potassium: 691mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 22.6mg | Calcium: 57mg | Iron: 4.1mg