Instant Pot Italian Beef
Dump-and-cook Instant Pot Italian Beef made with chuck roast, pepperoncini peppers, and homemade Italian seasoning, with no seasoning packet needed. It's tangy, not spicy, and tender enough to fall apart with two forks. Pile it onto toasted rolls for Italian Beef Sandwiches, or spoon it over mashed potatoes.
Servings: 12
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.
Video
Notes
Beef: Chuck roast is best for this recipe because it is well-marbled and becomes super tender when pressure-cooked. The timing and seasonings are based on a 3-pound roast, but slightly smaller or larger will work using the directions as stated.
Frozen Beef? Increase the cooking time to 90 minutes on high pressure.
No Low-Sodium Beef Stock? Decrease the salt to ½ teaspoon.
Pepperoncini Peppers: You will need an 8-ounce jar for 1 cup of peppers.
Storage: 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 or freeze for up to 3 months. Reheat individual portions in a microwave-safe bowl in 60-second intervals until warmed through.
Nutrition
Calories: 210kcal | Carbohydrates: 1g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 205mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 3mg
