Easy Instant Pot Italian Beef

Finding an easy, crowd-pleasing dinner recipe that doesn’t require hours of effort can feel like searching for a needle in a haystack. Between after-school activities, work deadlines, and the general chaos of weeknight schedules, standing over the stove for hours just isn’t an option most days.

That’s why this Instant Pot Italian beef has become such a lifesaver in our house – it’s incredibly simple to throw together, lets the pressure cooker do all the heavy lifting, and creates tender, flavorful meat that makes everyone at the table happy.

What Kind of Beef Chuck Should I Use?

For Italian beef, you’ll want to look for a well-marbled chuck roast, which comes from the shoulder area of the cow. While you might see different names at the meat counter – like chuck eye roast, blade roast, or shoulder roast – they’ll all work great for this recipe since they have similar fat content and texture. The key is picking a piece that has good marbling (those white streaks of fat running through the meat) since this fat melts during cooking and keeps the meat juicy. If you’re buying from the butcher counter, don’t be shy about asking them to help you pick out a good piece – they can point you toward a cut with the right amount of marbling. Just make sure to avoid any pieces that look too lean, as they might end up dry even after pressure cooking.

Options for Substitutions

This Italian beef recipe is pretty adaptable – here are some helpful swaps if you need them:

• Beef chuck: Chuck is ideal for this recipe, but you can use other tough cuts like brisket, rump roast, or bottom round. Just keep the cooking time the same since these cuts also need time to get tender.
• Pepperoncini peppers: If you can’t find pepperoncini, banana peppers make a great substitute. For the liquid, you can use banana pepper brine or even a mix of white vinegar and water in a pinch.
• Beef stock: Chicken stock works fine here, or you can use water mixed with an extra tablespoon of Worcestershire sauce for more flavor.
• Brown sugar: Besides palm sugar, you can use honey or maple syrup – just use 1.5 tablespoons instead of 2 since they’re sweeter. You can also skip the sweetener if you prefer.
• Italian herbs mix: No Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use just oregano in a pinch – about 1 teaspoon will do.
• Red onion: Yellow or white onions work just as well here. If you’re out of fresh onions, you can use 2 tablespoons of onion powder instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot Italian Beef is cutting the meat into small pieces – keeping the chuck roast whole allows it to retain moisture and develop that melt-in-your-mouth texture you’re looking for. Another common error is skipping the natural pressure release, which can lead to tough meat – always allow at least 15-20 minutes of natural release before opening the valve. The temptation to add more liquid than called for can actually dilute the flavors, so stick to the recipe measurements – the Instant Pot needs less liquid than traditional cooking methods, and the meat will release its own juices during cooking. For the best flavor development, don’t forget to sear the meat thoroughly on all sides before pressure cooking, and if your beef seems too fatty after cooking, let it rest for 10 minutes then skim the excess fat from the top.

What to Serve With Italian Beef?

This saucy, tender Italian beef is perfect for piling high on crusty rolls to make classic Chicago-style sandwiches. I like to set out bowls of extra pepperoncini, giardiniera, and some provolone cheese so everyone can customize their sandwiches. For sides, crispy french fries or potato chips work great to soak up any extra juice that drips from the sandwiches. If you want to balance out the richness, a simple coleslaw or a crisp green salad makes a nice cool contrast to the warm, savory beef.

Storage Instructions

Keep Fresh: This Italian beef is perfect for meal prep! Place it in an airtight container along with its juices and pop it in the fridge for up to 4 days. The flavors actually get better as they meld together over time, making your leftovers even more delicious.

Freeze: Got extras? Lucky you! This dish freezes really well for up to 3 months. Just put the meat and juice in a freezer-safe container or bag. Pro tip: freeze it in smaller portions so you can thaw just what you need for sandwiches or quick dinners.

Reheat: When you’re ready to dig in again, thaw overnight in the fridge if frozen. Then warm it up in your Instant Pot on ‘Keep Warm’ setting, on the stovetop over low heat, or in the microwave. Make sure to heat it in its juices to keep the meat tender and flavorful. Give it a gentle stir now and then while reheating.

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 180-200 g
• Fat: 150-160 g
• Carbohydrates: 30-40 g

Ingredients

• 3.5 pounds boneless beef chuck
• 4 tablespoons butter (use pork fat for paleo)
• 1 large red onion, peeled and sliced
• 6 cloves garlic, peeled and finely chopped
• 20 pepperoncini peppers (choose mild or hot)
• 1/4 cup pepperoncini liquid
• 1/2 cup worcestershire sauce
• 1 cup beef stock
• 2 tablespoons brown sugar (or use palm sugar)
• 1 tablespoon italian herbs mix, dried
• 1/2 teaspoon crushed red pepper flakes

Step 1: Sauté Onions and Garlic

Set the Instant Pot on Sauté mode.

Add butter, onions, and garlic to the pot.

Sauté for 3-5 minutes until the onions become soft and translucent.

This step adds flavor to the dish by caramelizing the onions slightly.

Step 2: Prepare and Add Beef

While the onions are sautéing, cut the beef chuck into 4 large chunks.

Once the onions are ready, place the beef chunks in the bottom of the Instant Pot.

This creates a solid base for the other ingredients to meld with the meat.

Step 3: Add Additional Ingredients

Add pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper to the Instant Pot.

These ingredients will add layers of flavor to the beef as it cooks, creating a rich and savory sauce.

Step 4: Cook the Beef

Lock the lid of the Instant Pot into place.

Set the Instant Pot on the Meat setting or Pressure Cook High for 50 minutes.

This will ensure the beef becomes tender and flavorful.

Once the timer goes off, turn off the Instant Pot and perform a Quick Release.

Wait until the steam valve drops, indicating it’s safe to open the lid.

Step 5: Shred and Season the Beef

Using tongs or forks, shred the beef directly in the juices within the pot.

Taste the mixture and add salt and pepper as needed to suit your preference.

The juices will keep the beef moist and flavorful.

Step 6: Serve the Dish

You can enjoy the shredded beef as-is for a low-carb meal, making it a deliciously simple option.

Alternatively, for a heartier meal, serve the beef on sub rolls and top with provolone cheese for a warm, cheesy sandwich experience.