Instant Pot Italian Beef is a flavorful shredded beef that you can use for Italian Beef Sandwiches, tacos, or have over potatoes or rice. Pressure cooker Italian Beef starts with a roast, and is cooked with tasty seasonings until very tender.
Instant Pot Italian Beef
There are many kinds of shredded beef. Some of my favorites are Carnitas, Mississippi Pot Roast, and Beef Barbacoa. Basically super flavorful meat cooked until you can shred it.
Which roast works best for Italian Beef?
I like using a Chuck Roast. They are well marbled with fat and become very tender and flavorful. You could also use a bottom round roast.
Just know that if it isn’t tender enough, it needs to cook longer to break down the tough connective tissue. Cutting the roast into chunks before pressure cooking helps it cook faster.
After the roast has been pressure cooked, defat the liquid with a fat separator or skim the fat off the top before shredding.
Give each person a small dish of the au jus to dip their sandwich into. So much flavor is in that liquid!
You could also remove half of the liquid and thicken it for a gravy. Then serve over mashed potatoes or rice.
What is Giardiniera?
Giardiniera is a condiment made from pickled vegetables such as carrots, cauliflower, red peppers, pearl onions, and more.
Giardiniera can be used on lots of different foods such as hot dogs, bratwurst, bruschetta, burgers, and sandwiches.
Popular in Chicago, giardiniera is sometimes used as a topping on pizza, but most often as a topping for Italian beef sandwiches.
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Instant Pot Italian Beef is a flavorful shredded beef that you can use for Italian Beef Sandwiches, tacos, or have over potatoes or rice.
- 3-4 lb Chuck Roast, cut into large chunks
- 1 (1 oz) packet Zesty Italian Dressing Mix
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 4 cloves Garlic, minced
- 1/2 (16 oz) jar Mild Pepperoncinis
- 1/3 cup Pepperoncini Juice from the Jar
- 1/4 cup Red Wine (optional)
- 1 (10.5 oz) can Beef Broth or Consommé
- 1 (16 oz) jar Giardiniera (Italian pickled vegetables)
- 6 Hoagie Rolls
- 6-12 slices Provolone Cheese
Add the meat to the pot. Sprinkle with the Italian dressing mix, oregano, and basil.
Mince the garlic and add to the pot.
Add the pepperoncinis to the pot, just use half of the 16 oz jar, and save the rest for garnish.
Add about 1/3 cup (or more to taste) of the juice from the pepperoncini jar to the pot.
Add the red wine, if using. Then pour the beef broth over everything and give it a good stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid and skim off some of the fat that is on top.
Shred the beef. You may need to remove it to a plate to do this. Then just add it right back into the pot.
Use a slotted spoon to put some of the shredded beef onto a hoagie roll, top with provolone cheese, then add some of the giardiniera and pepperoncinis on top.
You can use the au jus from the pot to dip the sandwiches in, if you like!
You can make an Italian Beef Sandwich, or serve this flavorful shredded beef over mashed potatoes or rice.
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Juicy, yummy and amazing! My husband made his own lunch so he could bring the leftovers!
Lol Sara! I’m happy you both liked it!