Instant Pot Italian Beef Sandwiches
The Instant Pot makes tender Italian beef sandwiches in under 1 hour! Top these fabulous sandwiches with giardiniera, pepperoncini, and sliced provolone cheese.
Ingredients
- 3 pounds chuck roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup beef broth, unsalted
- 1 tsp beef base
- ⅓ cup pepperoncini juice
- 1 (1-ounce) packet Italian salad dressing, (dry mix)
- 1 tsp dried leaf basil
- ½ tsp dried leaf oregano
- ¼ tsp freshly ground black pepper
- 6 sub rolls, toasted
- Sliced pepperoncini peppers (from a jar), for serving
- 1 jar giardiniera, (14 to 16 ounces) chopped Chicago-style
- 6 ounces sliced provolone cheese, for serving
Recommended Equipment
Instructions
- Brown the Beef: Slice the beef into large chunks. Choose the Instant Pot sauté setting and add the olive oil. When the oil is hot and shimmering, add the beef. Cook the beef, turning it often, until all sides are deeply browned, about 10 to 12 minutes in total.3 pounds chuck roast | 2 tbsp olive oil
- Add Liquids and Seasonings: Pour off any excess drippings, then add the garlic, beef broth, bouillon or base, pepperoncini juice, Italian salad dressing mix, basil, oregano, and black pepper.4 cloves garlic | 1 cup beef broth | 1 tsp beef base | 1/3 cup pepperoncini juice | 1 (1-ounce) packet Italian salad dressing | 1 tsp dried leaf basil | 1/2 tsp dried leaf oregano | 1/4 tsp freshly ground black pepper
- Pressure Cook: Ensure the lid is locked in place and set to sealing; then, select the pressure cook button. Set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 15 minutes, then release the remaining pressure.
- Shred the Beef: Remove the meat and shred it with 2 forks.
- Simmer the Juices: Place the juices in a gravy or fat separator and return them to the pot. Set the Instant Pot to sauté (low) and simmer for 1 to 2 minutes, until the mixture is hot.
- Finish: Return the shredded beef to the pot and toss to coat.
- Assemble the Sandwiches and Serve: Arrange the beef on toasted sub rolls and drizzle with 1 to 2 tablespoons of the juice. Top with pepperoncini peppers, giardiniera, and sliced provolone cheese. Place the sandwiches on a baking sheet and broil until the cheese is just melted. Put any extra jus in a bowl for dipping, if desired.6 sub rolls | Sliced pepperoncini peppers (from a jar) | 1 jar giardiniera | 6 ounces sliced provolone cheese
Nutrition
Calories: 690kcalCarbohydrates: 34gProtein: 57gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 176mgSodium: 779mgPotassium: 874mgFiber: 1gSugar: 5gVitamin A: 279IUVitamin C: 1mgCalcium: 266mgIron: 16mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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