Learn how to make delicious and tender Instant Pot Italian beef to pile on top of soft rolls with melted cheese, tangy pickles and extra jus on top. This mouthwatering dish packs a punch of Italian-American flavor, all thanks to the magic of an Instant Pot pressure cooker.
Course Main Course
Cuisine Italian-American
Keyword Beef Sandwiches, Chicago Food, Instant Pot Beef Recipes, Italian Beef Sandwich, Roast Beef, Sandwiches
Prep Time 10 minutesminutes
Cook Time 2 hourshours25 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 6
Calories 459kcal
Author Irena Macri
Ingredients
1teaspoonsalt
1teaspoonpepper
2lbsroasttop round or chuck roast (or another cut suitable for roast beef) If it comes in one chunk of meat, cut it into 2 halves so it fits nicely in the Instant Pot.
2tablespoonolive oil
1tablespoonbutter
1oniondiced
1celery ribdiced into cubes
4garlic clovesminced or diced
1.5cupsbeef broth
1cuppepperoncini peppersjarred, drained, and sliced into rings
¼cuppepperoncini pepper juicefrom the jar
1tablespoonItalian seasoning
Optional
½teaspoonsalt
1tablespoonflourto thicken the sauce after cooking
To Serve
6-8bread soft rolls or hoagie rolls
provolone cheesesliced
pepperoncini pepperssliced for garnish
1cupgiardiniera(mild or spicy) drained, Italian pickled vegetables. Look for those that are chopped, otherwise dice them a bit.
Instructions
Pat dry the beef roast. Cut into 2 pieces if it’s a big chunk. Season each side with salt and pepper (1 teaspoon of each). Set aside.
Turn on the Instant Pot to the sauté function. Once hot, add the olive oil and sear the beef pieces for 1 minute on each side.
Remove the meat, and add a tablespoon of butter, diced onions, celery, and red peppers. Cook for 2-3 minutes, until they start to soften.
Add the garlic and cook for an additional 30 seconds.
Add the beef broth and stir the bottom of the pot with a spatula to remove any stuck bits. Not press Cancel to stop the Sauté function.
Add the pepperoncini peppers, pepperoncini juice, Italian seasoning, and salt to the broth. Stir to combine.
Add the beef pieces and stir in the sauce. Close the lid, making sure the vent is set to sealing. Cook on high pressure for 60 minutes. Once the cooking time is complete, let the pressure release naturally for 10-15 minutes before manually releasing any remaining pressure.
Remove the beef from the Instant Pot and set aside to cool slightly. Then slice thinly or shred with two forks. Slicing is more traditional for Italian beef.
Now it’s time to reduce the sauce. Turn the Saute function on MORE and let the cooking broth bubble away for 7-10 minutes to reduce. You can stir in a tablespoon of flour mixed with 2-3 tablespoons of water to thicken it further.
Return the sliced beef back to the sauce and stir through.
Serve the sliced/shredded beef on hoagie rolls, and spoon some of the cooking liquid over the beef. Top with sliced provolone or mozzarella cheese and some Italian pickled vegetables giardiniera (if desired/available). You can also add a few extra sliced pepperoncini peppers on top.