Instant Pot Italian Beef
Ingredients
The beef
-
3-4
lb
Chuck Roast, cut into 1-pound chunks
The seasonings
-
1
packet
Zesty Italian Dressing Mix (1 oz)
-
1
teaspoon
Dried Oregano
-
1 ½
teaspoon
Dried Basil
-
4
cloves
Garlic, minced
-
½
jar
Mild Pepperoncinis (16 oz jar)
-
⅓
cup
Pepperoncini Juice from the Jar
-
¼
cup
Red Wine (optional)
-
1
can
Beef Broth or Consommé (10.5 oz)
For serving
-
6
pieces
Hoagie Rolls
-
6-12
slices
Provolone Cheese
-
1
jar
Giardiniera (16 oz jar)
Instructions
- Add the meat to the pot and sprinkle with the Italian dressing mix, oregano, and basil.
- Mince the garlic and add it to the pot.
- Add half of the pepperoncinis to the pot and save the rest for garnish.
- Pour about ⅓ cup of the juice from the pepperoncini jar into the pot.
- If using, add the red wine and then pour the beef broth over everything, stirring well.
- Close the lid and set the steam release knob to the sealing position.
- Select the Pressure Cook/Manual button for 60 minutes on high pressure.
- After cooking, let it sit for 15 minutes for a natural release, then release any remaining pressure.
- Skim off some fat from the top and shred the beef with two forks.
- To serve, place shredded beef on a hoagie roll, top with provolone cheese and giardiniera, and use the au jus for dipping.
Nutrition Facts (estimated)
Servings
6-8
Calories
518
Total fat
25g
Total carbohydrates
30g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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