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This Instant Pot Italian Beef turns a chuck roast into incredibly tender, flavorful shredded beef with very little hands-on work. Pepperoncini, garlic, and Italian herbs give the beef a rich, tangy flavor as it pressure cooks until it practically falls apart. Serve it piled onto toasted rolls for sandwiches or spoon it over mashed potatoes for an easy comfort-food dinner.
Why This Instant Pot Italian Beef Works
This Instant Pot Italian Beef is one of those recipes I turn to when I want a dinner that delivers big flavor without a lot of work.
- No seasoning packet needed. Just like my Instant Pot Mississippi Pot Roast, I skip the packaged mix. Instead of ranch-forward flavor, I season this beef with garlic and robust Italian herbs.
- Tangy, not spicy. Pepperoncini peppers add a bright, tangy flavor without making the beef hot. Their brine also adds acidity to the cooking liquid and helps to tenderize the beef.
- So many ways to serve it. Pile the shredded beef onto a toasted roll, much like my Instant Pot French Dip, spoon it over mashed potatoes for pure comfort food, or pair it with roasted vegetables for a lower-carb dinner.
Notes on Ingredients Needed
- Chuck Roast: Chuck roast is my first choice because its marbling breaks down during pressure cooking, giving you tender, juicy beef that shreds easily.
- Italian Seasoning: Many Italian Beef recipes rely on a packet of Italian dressing mix. I use my homemade Italian seasoning instead, along with fresh garlic. It gives you plenty of flavor while letting you control exactly what goes into the recipe.
- Pepperoncini Peppers: You will need an 8-ounce jar, or about 1 cup of peppers plus ⅓ cup of the brine. Whole or sliced pepperoncini work, but I prefer sliced peppers because they distribute more evenly throughout the beef and are already the right size for sandwiches.
- Beef Stock: Use low-sodium beef stock. The pepperoncini brine adds plenty of seasoning on its own, so regular stock can make the finished beef overly salty.
How to Make Italian Beef in the Instant Pot
This is one of the easiest recipes to make in the Instant Pot, but if you're nervous or unsure how to use an electric pressure cooker, I recommend starting with my Instant Pot 101.
Step One: Layer Ingredients
Even though this is a dump-and-cook recipe, the order matters. Layering the ingredients correctly helps prevent a burn notice and allows the beef to cook properly.
Start by pouring in the beef stock. Add the beef, then sprinkle with the garlic and prepared Italian Spice blend. Top with the sliced pepperoncini peppers, then pour in ⅓ cup of the juice from the pepperoncini peppers.
Step Two: Pressure Cook
Secure the lid, turn the vent knob to the sealed position, and cook on HIGH pressure for 75 minutes.
When the cooking time has finished, let the pressure release naturally for at least 15 minutes before releasing any remaining pressure.
Kristen's Key
Don't rush the pressure release. A quick release can cause the meat to tighten up, leaving you with beef that is drier and tougher rather than fall-apart tender.
Step Three: Shred the Beef
Transfer the chuck roast to a large bowl or cutting board and shred it with two forks. It should practically fall apart on its own.
Return the shredded beef to the flavorful cooking liquid before serving so it can soak up even more of that pepperoncini-infused broth.
How to Serve Italian Beef
The most traditional option is to make an Italian Beef Sandwich. Pile the shredded beef onto toasted rolls and top with extra pepperoncini. You can also add provolone cheese, giardiniera, or a drizzle of zesty Italian dressing. My husband also likes adding homemade coleslaw to his.
- For an easy sandwich night, pair the Italian Beef Sandwiches with crispy air fryer fries, baked oven fries, or homemade baked beans.
- Don't want a sandwich? Spoon the shredded beef and its juices over Yukon Gold mashed potatoes or creamy cheesy grits. This is my daughter's favorite way to enjoy the beef and is great for anyone who is gluten-free.
- For a lower-carb meal, serve Italian Beef alongside roasted parmesan asparagus or roasted broccoli, or a spinach and avocado salad.
Slow Cooker Italian Beef
No Instant Pot? Layer the ingredients in a large crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, until the beef falls apart.
How to Store and Reheat Italian Beef
I recommend storing and reheating the beef with some of the cooking liquid. That moisture helps keep the shredded beef from drying out.
- Refrigerate: Let the beef cool slightly, then transfer it along with some of its cooking liquid to an airtight container. Refrigerate for up to 3 days.
- Freeze: Cool completely and transfer to a freezer-safe container. Freeze for up to 3 months.
- Extra Cooking Liquid: Freeze to use in place of beef stock for added flavor in soup. It is especially delicious used in my vegetable beef soup or Instant Pot beef and barley soup. Just keep in mind that you may want to reduce the salt slightly, as the cooking liquid is quite seasoned.
- Reheat: If frozen, thaw overnight in the refrigerator. Reheat individual portions in a microwave-safe bowl in 60-second intervals until warmed through.
More Instant Pot Chuck Roast Recipes
If you're looking for more easy ways to turn a beef roast into dinner in the Instant Pot, try:
- Instant Pot Pot Roast: My absolute favorite pot roast recipe of all time! This is a classic for a reason!
- Instant Pot Beef Barbacoa: A Tex-Mex spin that makes delicious tacos or burritos.
- Instant Pot Beef Stew: Cubed chuck roast and a flavorful broth filled with veggies and potatoes.
- Instant Pot Beef Bourguignon: A French classic made in record time.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Italian Beef
Video
Ingredients
- 1 (3 lb) chuck roast
- 1½ cups beef broth, low sodium
- 1 cup pepperoncini peppers, sliced or whole
- ⅓ cup juice from 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 the spices with the salt and pepper to make the Italian seasoning blend and set aside.
- Pour the beef stock into the inner pot. Place the chuck roast in the inner pot of the pressure cooker. Add the chuck roast to the inner pot. Top the roast with the minced garlic and prepared seasoning blend. Place the pepperoncini peppers on top of the beef, then pour in the pepperoncini liquid.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook for 75 minutes on HIGH pressure using the Manual or Pressure Cook function.
- Once the cooking time has elapsed, allow the pressure to release for at least 15 minutes. After 15 minutes, you can do a quick release to release any remaining pressure, or allow the pressure to continue to release naturally.
- Remove the chuck roast from the Instant Pot, place it into a large bowl, and use 2 forks to shred the beef.
- At this point, you can serve the beef on toasted rolls with some of the pepperoncini peppers, or you can stir the beef back into the cooking liquid and serve as desired.
Notes
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.