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Zesty, tangy, and full of flavor, this recipe for Instant Pot Italian Beef results in the most mouthwatering, tender beef. Made with pepperoncini peppers and a homemade spice blend, Italian Beef is delicious served on its own, or as a base for an Italian Beef Sandwich.
Spoiler Alert: Italian Beef is NOT an authentic Italian recipe.
This recipe originates in Chicago, where Italian Beef Sandwiches are a delicacy. The classic recipe is made with heavily seasoned shredded beef and then loaded up onto a toasted bun with pepperoncini peppers. Oftentimes, Giardiniera, or pickled Italian vegetables, is added to the sandwich along with provolone cheese.
Just like Instant Pot French Dip Sandwiches, Italian Beef Sandwiches are delicious and incredibly easy to replicate those classic flavors thanks to the Instant Pot.
Reasons to Love Instant Pot Italian Beef
- Insanely Easy Recipe. While I love Instant Pot Beef Bourguignon and Instant Pot Short Ribs, when I want EASY, this recipe for Instant Pot Italian Beef is the recipe I turn to. It is a dump-and-cook recipe that doesn't require any sauteeing before pressure cooking.
- No Seasoning Packet Needed. Just like my recipe for Instant Pot Mississippi Beef, I used a homemade blend of seasonings that lends incredible flavor to the beef, while allowing me quality control of the ingredients.
- Multiple Uses. Whether served as a shredded beef sandwich or served over instant pot mashed potatoes, Italian Beef is a delicious meal that the entire family will rave about!
Notes on Ingredients Needed
- Chuck Roast: Chuck roast is best for this recipe, as it is well-marbled. It will produce the most tender, juicy shredded beef.
- Italian Seasoning Mix: Most recipes for Italian Beef are made with a packet of Italian Dressing Mix. This recipe uses a homemade blend of Italian seasonings that is SO much more flavorful and doesn't contain any allergens. You more than likely have ALL the dried herbs on hand to whip up this simple seasoning blend. I do add freshly minced garlic as well because garlic makes EVERYTHING better!
- Pepperoncini Peppers: Use jarred pepperoncini peppers. You will need an 8-ounce jar for this recipe, or 1 cup of peppers and ⅓ cup of the canning juice. Whole or sliced pepperoncini peppers work. I prefer the sliced peppers. They add a bit more zing to the beef and they are the perfect size for adding to Italian Beef Sandwiches as well.
- Beef Stock: For the cooking liquid, I use a combination of beef stock and the juice from the peppers. Be sure to select low-sodium stock, or decrease the salt added to the Italian seasoning so that your meal is not overly salty.
How to Make Italian Beef in the Instant Pot
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Step One: Layer Ingredients. Remember this recipe for Italian Beef is as easy as dumping everything in the inner pot and pressure cooking. However, it is crucial to layer the ingredients in the way outlined in the recipe card to prevent a burn notice and ensure flavorful beef.
Step Two: Pressure Cook: Place the lid on the instant pot and be sure the vent knob is sealed. Set to cook for 75 minutes on HIGH pressure. Do this by hitting manual or pressure cook and using the +/- buttons to adjust the time. Once the cooking time has elapsed, allow the pressure to release for at least 15 minutes. This is CRUCIAL for tender beef. If you do a quick release of pressure the meat may seize up and become dry and/or tough.
Step Three: Shred the Beef. Remove the chuck roast to a large bowl or cutting board and use 2 forks to shred. I typically suggest shredding the meat with a handheld kitchen mixer, but in this case, the Italian Beef will be falling apart on its own, so forks will do the job quickly.
Serving Suggestions
- Italian Beef Sandwich: Italian Beef is traditionally served on toasted rolls, topped with additional pepperoncini pepper slices. For an additional kick of flavor, add sliced provolone cheese, a sprinkle of salad supreme seasoning, pickled Italian vegetables or pickled radishes, and a drizzle of zesty Italian dressing.
- Gluten-Free Option: Italian beef is fabulous served over stovetop mashed potatoes or creamy cheesy grits.
- Low Carb? Serve the shredded Italian Beef alongside roasted asparagus or roasted broccoli, a spinach and avocado salad, or over mashed cauliflower.
Leftover Italian Beef
- Refrigerate: Allow the beef to cool slightly. Transfer to an airtight container and store in the refrigerator for up to 3 days.
- Freeze: Allow the Italian Beef to cool fully. Transfer to a freezer-safe container and store in the freezer for up to 3 months.
- Reheat: Allow to defrost in the refrigerator overnight if needed, then reheat in a heat-safe bowl in 60-second intervals until the beef has warmed through.
- Use the Leftovers for Soup: The leftover cooking liquid and beef make a delicious base for soup. Place 2 cups of the cooking liquid into the inner pot. Add in 2 cups of water, 16 ounces of diced tomatoes, 2 chopped carrots, 3 cups of cubed potatoes, and 1 cup of frozen green beans. If you have any leftover beef, you can add a bit of that to the mixture as well. Cook on high pressure for 15 minutes and let the pressure release naturally. Season if needed, stir in ½ tablespoon balsamic vinegar, and serve.
Slow Cooker Italian Beef Directions
No Instant Pot? This Italian Beef is easily prepped in the slow cooker. Layer the ingredients in a large crockpot and cook on high for 4-6 hours or on low for 8-10 hours or until the beef is falling apart.
More Instant Pot Beef Recipes
- Instant Pot Pot Roast
- Instant Pot Meatloaf
- Instant Pot Mongolian Beef
- Instant Pot Beef and Broccoli
- Instant Pot Beef and Barley Soup
- Instant Pot Beef Stew
- Instant Pot Brisket
If you tried this recipe for Italian Beef, I would appreciate it if you left a comment and review below.
Instant Pot Italian Beef
Video
Ingredients
- 3 pound chuck roast
- 1½ cups beef broth, low sodium
- 1 cup pepperoncini peppers, sliced or whole
- ⅓ cup juice for pepperoncini peppers
- 2 teaspoons minced garlic
Italian Spice Blend
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon rosemary
- 1 teaspoon dried oregano
- 1 tablespoon dried minced onions
- 1 teaspoon kosher salt
- ½ teaspoon pepper, optional
Instructions
- In a small bowl combine 1 teaspoon garlic powder, ½ teaspoon dried basil,½ teaspoon dried parsley, ½ teaspoon crushed red pepper flakes, ½ teaspoon rosemary, 1 teaspoon dried oregano, 1 tablespoon dried minced onions, 1 teaspoon kosher salt, and ½ teaspoon pepper. Set aside.
- Pour 1½ cups beef broth into the inner pot of the pressure cooker. Add a 3 pound chuck roast to beef stock. Sprinkle 2 teaspoons minced garlic and the prepared Italian Spice blend over the roast. Top with 1 cup pepperoncini peppers and ⅓ cup juice for pepperoncini peppers Add the pepperoncini juice to the instant pot.
- Place the lid on the instant pot and be sure the vent knob is sealed. Set to cook for 75 minutes on HIGH pressure. Do this by hitting manual or pressure cook and use the +/- buttons to adjust the time.
- Once the cooking time has elapsed, allow the pressure to release for at least 15 minutes. Then do a quick release of any remaining pressure.
- Remove the chuck roast to a large bowl or cutting board and use 2 forks to shred--it should be falling apart on its own.
- Serve on toasted rolls with the pepperoncini peppers and pickled Italian vegetables if desired, or serve over mashed potatoes, mashed cauliflower, or on its own.
Notes
- Chuck roast is best for this recipe. It will produce the most tender, juicy shredded beef.
- If your chuck roast is frozen, cook for 90 minutes on high pressure.
- Leftover Italian Beef can be stored in the refrigerator for up to 3 days, or frozen in the leftover juices for up to 3 months.
- The leftover cooking liquid and beef are delicious used in soups when watered-down with diced tomatoes or additional stock.
- If you do not use low-sodium beef broth, it is crucial to decrease the salt to ½ teaspoon.
- For 1-cup of pepperoncini peppers, you need an 8-ounce jar of peppers.
- You can use banana peppers instead of pepperoncini peppers, but the result will not be as tangy.
- If desired, add 8-ounce Giardiniera (Chicago-Style Italian Sandwich Mix,) drained to this recipe when you add the Pepperoncini Peppers. Personally, I do not like the texture of this mix when pressure cooked. But it is delicious when added to the sandwiches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! What adjustments would you make for a crockpot version? I'm making this for a meal train this week but will need to put it in the crockpot instead of instant pot. Thanks!!
Hi Kelly! I would use the ingredients as listed but cook on low for 8 hours or on high for 4-6. I hope you enjoy!
Thank you! 🙂
Another winner! Made in the crockpot for an amazing aroma filling the house when I got home from work. Tender and flavorful meat!
So glad you enjoyed Margaret!
We had gotten a chuck roast in our meat CSA last week and I was looking for something to make with it - this totally hit the spot! It was flavorful and perfect on a potato sandwich bun. Can't wait to make it again.
Perfect timing Chrissy! So glad you found this recipe and enjoyed your CSA meat! 🙂
So delicious! They made the perfect dinner for game day. Thanks for sharing!
Always a huge hit for game day 😉
Made this recipe last night, it was SPECTACULAR! So juicy and flavorful. This will be on the menu often.
YAY! I am so happy to hear that this will become a new staple at your house! Thanks for taking the time to leave a review.
It was very good, my husband Bob always finds great recipes! I hate roast beef but now I believe in it.
I am so glad you enjoyed this Jackie and Bob found the recipe! I hope you both find more recipes here to enjoy!
Will try. Re: your recommendation for leftover soup, are you talking about 16 Oz of each of those veggies, or 16 Oz divided into these components? Are they all diced the same size, and raw to begin with?
Here are my exact measurements for leftover soup Theresa: Vegetable Beef Soup Recipe:
1/2-1 cup cooked beef (chuck roast, ground beef, etc)
3 cups leftover cooking liquid OR 3 cups beef stock
3 cups water (if not using cooking liquid use beef stock instead)
16 ounces diced tomatoes or tomato sauce
3 cups cubed potatoes--any variety
2 carrots, peeled and sliced
1 cup green beans, cut into 1-inch pieces (frozen or fresh)
1/2 teaspoon salt
1/2 tablespoon minced garlic--optional
1/2 tablespoon balsamic vinegar
Mix together beef, liquid, tomatoes, potatoes, carrots, green beans, and salt in the inner pot of instant pot. Set cook time for 10 minutes on high pressure and allow for a FULL natural pressure release. Stir in balsamic vinegar and taste to adjust seasonings.