Italian Beef Sandwich Instant Pot

Instant Pot Italian Beef Sandwich

You’ve got to try my Instant Pot Italian Beef Sandwich! The moment you bite into the tender chuck roast, you’ll be hit with a burst of flavors from the garlic, oregano, and a touch of red pepper flakes. The beef soaks up all the zesty goodness from the pepperoncini and Italian dressing, creating a juicy, flavorful filling that’s simply irresistible. What makes this recipe a true winner is how easily it all comes together in the Instant Pot. While the beef cooks to perfection, you can prep your toppings and get ready to build a sandwich that’s sure to impress. Piled high on a toasted roll with giardiniera, each bite is a delightful mix of savory, tangy, and spicy, making this sandwich a guaranteed crowd-pleaser. Start by sprinkling the chuck roast evenly with salt and pepper. Set your Instant Pot to the sauté setting and add olive oil. Once the oil is hot, brown the beef pieces on all sides, about 2-3 minutes per side. Remove the beef and set it aside. You’ll have to do this in batches, son don’t overcrowd the beef otherwise it will start to boil instead of searing nicely. In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic, oregano, basil, and red pepper flakes, stirring until fragrant, about 1 minute. Pour in the beef broth, Italian salad dressing, and pepperoncini brine. Stir well to loosen any browned bits from the bottom of the pot. Return the browned beef to the pot and add the pepperoncini. Secure the lid of the Instant Pot, making sure the valve is in the sealing position. Set it on high pressure for 60 minutes. After the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure. Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the juices in the pot to keep it flavorful but not greasy. Preheat your broiler. Open the rolls and lay them cut side up on a baking sheet. Broil for 1-2 minutes or until lightly toasted. Pile the shredded beef onto the toasted rolls, spoon some of the cooking juices over the meat, and top with giardiniera. If you like, add a slice of provolone cheese to each roll and melt under the broiler.

Storage

To store any leftover Italian Beef, let it cool completely, then place it in an airtight container with some of the cooking juices. It will keep in the fridge for up to 3 days. You can also freeze the beef and juices for up to 3 months; just thaw in the fridge overnight before reheating.