Instant Pot Italian Beef

5 from 26 votes

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.

Prep Time5

Cook Time1 15

Time to reach/release Pressure30

Total Time1 50

Course: Main Course

Cuisine: American, Italian

Servings:

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.

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.