Instant Pot Italian Beef

Another recipe so good—it could only come from my Mom. It’s full of flavor—and that’s before we even get to the melty cheese on top. This instant pot Italian beef recipe is a take on her famous sandwiches, but I love to serve mine in a bowl. Is that just so I can eat it faster? Maybe.

For more keto instant pot recipes sure to inspire, try instant pot birria, start your day with instant pot egg bites or get dinner going with instant pot corned beef.

Thanksgiving…Beef?

One year, my mom made these sandwiches when we were all in town for Thanksgiving. Full of flavor from hours in the crockpot with Italian seasonings and Giardiniera, topped with more Giardiniera and melty provolone cheese. So. Good. And so good to be together.

Days later, after the main event, these are the leftovers that we were all fighting over. I make it at home now so I don’t have to fight the family for it—but the leftovers are just as good. I love to serve this over a bowl of cauliflower rice with the provolone melted on top. But it’s awesome in its original sandwich form too. (It’s easy to make mine a bowl and build a sandwich for my husband.)

The only non-negotiable is that the Giardiniera must be the “Chicago Style.” The veggies are sliced smaller than other versions and pack more flavor. The other pro tip is that the bottom of the pot is liquid gold, and the meat should always be drizzled with some of the cooking jus, however you’re serving it up.

Hope you enjoy it as much as our family does! – Linds x

What You’ll Need

• Chuck roast
• Beef broth – chicken broth will work in a pinch. Make sure to use low sodium.
• Good Season’s Zesty Italian Salad Dressing Mix – If not available, you can use an additional 1 1/2 tablespoons of Italian seasoning.
• Italian seasoning
• Pepperoncini peppers – See notes below, but I add more pepperoncinis when using Italian-style Giardiniera.

And the most important ingredient: Giardiniera

This is what makes our instant pot Italian beef extra special — it’s an Italian relish made of pickled veggies. As you can imagine, each brand is pretty different. Here’s what you should know:

1. Chicago style vs. Italian style – We prefer Chicago Giardiniera, which is meant to be a condiment (Italian is used as an appetizer). It has smaller sliced veggies and usually contains more peppers.
2. Different ratios of vinegar to oil – Italian style tends to have more vinegar, while Chicago has more oil — again, we prefer Chicago style, but Italian will work in a pinch (and is delicious!).
3. Level of salt – each brand contains a different amount of salt, which is why I suggest tasting and salting your meat once it’s done cooking.
4. Our favorite brand is Marconi Chicago style! Which I’ve only been able to find on Amazon.
5. Mezzetta Italian style is the easiest to find. If using this, I typically add more pepperoncini and some juice.

How to Make Instant Pot Italian Beef

1. Place all ingredients in the pressure cooker. Place lid on top, and set the pressure release valve to “sealing”. Cook on high pressure for 75 minutes. Once the meat is done cooking, turn the pressure release valve to “venting”. Remove the lid once the pin drops.
2. Remove meat to a place and shred using 2 forks.

How to Make Italian Beef in a Crockpot

If you’d rather make Italian beef in the slow cooker, simply toss your ingredients in a crockpot and cook on low for 8-9 hours, until the meat easily falls apart with a fork.

How to Serve Italian Beef

• Italian beef sandwiches – Toast your rolls, add some meat, giardiniera, and pepperoncinis, (use tongs and allow the liquid to drip before placing it on the rolls), top with provolone, and bake in the oven until heated through and the cheese has melted.
• Make bowls – melt provolone over the shredded beef (either in the microwave or oven) and serve it over a bed of vegetables (I like to saute cauliflower rice. Diced onions, bell peppers, and garlic are great options too).
• Serve with a side of au jus (the cooking juice) to dunk or drizzle.

Can I Freeze Italian Beef Instant Pot?

Absolutely! Place cooked and cooled leftover Italian beef in an airtight container — I like a resealable bag with all the air removed. It’s best to allow the meat to cool in the fridge before placing it in the freezer.

Next time you’re craving Italian beef, simply thaw it in the refrigerator overnight or reheat it in the microwave.

More Beef Recipes

• Mediterranean Meatballs
• Meatzza
• Mozzarella Stuffed Meatballs

Instant Pot Italian Beef

Print Recipe Pin Recipe

Servings :6 servings

Prep Time5 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 20 minutes mins

Save Recipe!

Ingredients

Meat:

• ▢ 3-5 pounds chuck roast
• ▢ 2 cups beef broth low sodium
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 .7 ounce envelope Good Seasons Zesty Italian salad dressing mix (note 1)
• ▢ 1/2 teaspoon black pepper
• ▢ 1 16 ounce jar Giardiniera, Chicago-style Italian sandwich mix drained (note 2, 3 + 4)
• ▢ 8-16 ounce jar pepperoncini drained (note 2 +3)
• ▢ 0-1/2 cup pepperoncini juice (note 2 + 3)

To Serve:

• ▢ 6-8 ounces Provolone cheese sliced

For Sandwiches:

• ▢ Butter
• ▢ 6 fresh french rolls or hoagie rolls

US Customary - Metric

Instructions

• Place all ingredients in the instant pot. Secure the lid, and make sure the pressure release valve is set to sealing. Manually set to pressure cook on high for 75 minutes.
  
• Once done, naturally release pressure by turning the valve to "venting". Once the pin drops remove the lid. The meat should be incredibly tender and should fall apart easily with a fork -- if it doesn't, don't hesitate to secure the lid and cook for an additional 5-10 minutes.
• Shred the meat using 2 forks, then return it to the instant pot and toss it in its juices.
• Preheat oven to 350F.

  For low carb, place a pile of meat on a rimmed baking sheet, and top with provolone (6-8 ounces). Bake in oven for 7-9 minutes until the cheese has melted. We like to serve these are low carb bowls, over cauliflower rice.

  For the sandwiches, split the buns in half and butter the inside of each roll. Bake until just toasted (about 2 minutes). Remove bread, and turn the oven up to broil. Use tongs to grab the meat and place on top of the buns, followed by a slice of provolone. Bake until the cheese has melted (watch carefully!). Either way, be sure to top your meal with additional Giardiniera and pepperoncinis and enjoy!
  

Rate this Recipe

Save Recipe!

Fans Also Made These Healthy Recipes:

• 
  Kalua Pork Instant Pot, 3 ingredients!
• 
  Pork Roast Instant Pot

Lindsey's Tips

1. Good Seasons Zesty Italian Salad Dressing Mix - can't find this? Sub for 1 1/2 tablespoons of additional Italian seasoning.
2. If using Italian-style Giardiniera - use 16 ounces of pepperoncinis and 1/2 cup of pepperoncini juice.
3. If using Chicago-style Giardiniera - use 8 ounces of pepperonicinis and no pepperoncini juice.
4. Our favorite brand of Giardiniera is Macroni, which I've only been able to find on Amazon.
5. Nutritional info for the sandwiches: 700 calories, 36 g carbs, 58 g protein, 36 g fat, 3 g fiber, 5 g sugar
6. Nutritional info for the low carb bowl:

Nutrition

Calories: 427kcalTotal Carbohydrates: 3gProtein: 45gFat: 26gSodium: 490mgFiber: 2gSugar: 1gNet Carbs: 1g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

 

Pin

Share

Email