This Instant Pot Italian Beef recipe turns a simple chuck roast into tender, shredded meat packed with tangy, savory juices — perfect for sandwiches. I make this at least once a month for an easy weeknight dinner and love how reliably the Instant Pot gives consistent results. My tests refined the timing and pepperoncini balance so the beef stays juicy without becoming overly spicy.
Why Make This Recipe
- Deep, layered flavor from beef, garlic, herbs, and pepperoncini juice with minimal hands-on time.
- Fast and convenient: pressure cooking cuts hours to about 90 minutes total compared with oven braising.
- Great crowd-pleaser for game days, family dinners, or meal prep — it stretches a roast into many sandwiches.
- Nutritious protein option when served with whole-grain rolls and a side salad.
- Personal insight: I love this recipe because the leftover jus reheats beautifully and makes weeknight dinners feel special.
If you enjoy hearty sandwiches alongside other comfort recipes, you might also like this savory beef lo mein for a different flavor profile.
Recipe Overview
- Prep time: 15 minutes (seasoning and searing)
- Cook time: 75 minutes pressure + 15 minutes natural release
- Total time: about 1 hour 45 minutes (including searing)
- Servings: 6–8 sandwiches from a 3 lb roast
- Difficulty: Easy — requires basic searing and Instant Pot use
- Method: Sear on Sauté, then high-pressure cook with aromatics and pepperoncini until fork-tender; shred and serve with jus.
My Experience Making This Recipe
I tested this recipe with 2.5–3.5 lb chuck roasts to find the sweet spot for cook time and shredding. Initially I under-seasoned the jus, so I increased the aromatics and pepperoncini juice for a brighter finish. The Instant Pot consistently produced tender meat without drying.
How to Make Savor Easy Instant Pot Italian Beef Sandwiches at Home
Start by trimming excess fat from a 3 lb chuck roast and pat it dry. Season generously with 1 tsp kosher salt per pound, 1 tsp black pepper, 1 tbsp dried Italian seasoning, 1 tsp garlic powder, and 1 tsp onion powder. Use the Instant Pot Sauté function with 1–2 tbsp oil to brown the roast 3–4 minutes per side for flavor. Remove the roast, then sauté 1 medium sliced onion and 4 crushed garlic cloves until translucent. Deglaze with 1 cup beef broth, scraping browned bits. Add 8–10 sliced pepperoncini and 1/2 cup of their juice plus an additional 1 cup beef broth; nestle the roast back in. Pressure cook on HIGH for 75 minutes, then natural release for 15 minutes. Shred the beef with two forks, skim fat from the top of the jus if desired, and spoon juices over toasted rolls before assembling sandwiches.
Equipment to have on hand: 6-quart (or larger) Instant Pot, tongs, slotted spoon, and an oven-safe baking sheet if you want to toast rolls under the broiler.
Expert Tips for Success
- Sear well: Browning the roast increases the Maillard reaction, improving depth of flavor. Sear 3–4 minutes per side until a dark crust forms.
- Use pepperoncini juice: That tang adds acidity that balances rich beef — measure 1/2 cup juice and add sliced peppers to taste.
- Don’t skip natural release: Letting pressure release naturally for 10–15 minutes prevents the meat from tightening up and keeps it tender.
- Trim but don’t over-trim fat: Leave a thin fat cap for moisture; you can skim excess fat after cooking.
- Strain and reduce jus if needed: For a thicker au jus, remove meat and simmer the liquid on Sauté until reduced to your preferred concentration.
How to Serve Savor Easy Instant Pot Italian Beef Sandwiches at Home
- Traditional: Pile shredded beef on toasted Italian rolls and spoon hot jus on top for dipping.
- Cheesier: Top with provolone or mozzarella and broil 1–2 minutes until melty.
- Lighter: Serve on whole-grain rolls with arugula and pickled red onion for brightness.
- Occasion: Perfect for game-day platters, casual dinner nights, or make-ahead Sunday meals.
Storage and Reheating Guide
- Refrigerate cooked beef in airtight containers for up to 4 days. Store jus separately for best texture.
- Freeze shredded beef (with a cup of jus) in freezer bags or rigid containers for up to 3 months; remove excess air before sealing.
- Reheat gently: Warm beef with jus in a covered skillet over medium-low heat or in a 300°F oven (150°C) until 165°F internal temperature is reached. For microwave reheating, use 50% power and cover, stirring every 45–60 seconds to avoid drying.
Recipe Variations
- Gluten-free: Use gluten-free rolls and ensure your beef broth is certified gluten-free.
- Dairy-free: Skip cheese or use a dairy-free melt on the sandwich. The base recipe is naturally dairy-free.
- Spicier: Add sliced hot cherry peppers or a few dashes of hot sauce while cooking.
- Herb-forward: Add a sprig of rosemary and a bay leaf to the broth for an aromatic twist.
Nutritional Highlights
- High in protein: A 4 oz serving of shredded beef supplies significant protein for satiety and muscle repair.
- Moderate iron content: Beef is a good source of heme iron, helpful for people with increased iron needs.
- Allergens: Naturally free of dairy and gluten unless you add cheese or use wheat rolls — check broth labels for allergens.
- Portion guidance: Aim for 3–4 oz beef per sandwich for balanced portions if serving sides.
Troubleshooting Common Issues
- Meat still tough after cooking: Ensure you used high-pressure mode and allowed a natural release; if still tough, return to pressure cook for an additional 15–20 minutes.
- Jus too thin: Remove roast and simmer the liquid on Sauté to reduce, or stir in a 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.
- Sandwich soggy rolls: Toast rolls before assembling and spoon jus over meat at the table instead of building ahead.
Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes — chuck roast is ideal for shredding, but brisket and shoulder work too. Adjust cook time slightly: brisket behaves similarly; leaner cuts like round may be drier and benefit from added jus and slightly shorter cook time.
Q: How do I control the spice level?
A: Reduce the number of pepperoncini and use only 2–3 peppers plus 2 tbsp juice for mild heat. For more heat, add extra pepperoncini or a chopped jalapeño during sautéing.
Q: Can I make this in a slow cooker instead?
A: Yes — transfer seared meat and all liquids to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours until fork-tender. Skim fat and shred as usual.
Q: How do I thicken the au jus without changing flavor?
A: Reduce the liquid on Sauté to concentrate flavors. If you need quick thickening, use a neutral cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk into simmering jus until glossy.
Conclusion
For a visual step-by-step or alternate take, check this Instant Pot Italian Beef Recipe (Video) from A Spicy Perspective. If you prefer a slow-cooker approach, see Crock Pot Italian Beef Sandwiches – House of Nash Eats for an adapted method. For another detailed Instant Pot version with different seasoning ratios, try Instant Pot Italian Beef Sandwiches Recipe – Pinch of Yum. Want an ultra-simple, five-ingredient method? Look at Easy Five Ingredient Instant Pot Italian Beef. For a classic, oven-braised reference, refer to the Original Homemade Italian Beef Recipe on Allrecipes.
Print
Instant Pot Italian Beef Sandwiches
- Total Time: 105 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten-free (with appropriate rolls), Dairy-free (if cheese is skipped)
Description
Tender, shredded beef simmered in tangy juices, perfect for hearty sandwiches.
Ingredients
- 3 lb chuck roast
- 1 tsp kosher salt per pound
- 1 tsp black pepper
- 1 tbsp dried Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–2 tbsp oil
- 1 medium onion, sliced
- 4 garlic cloves, crushed
- 1 cup beef broth
- 8–10 sliced pepperoncini
- 1/2 cup pepperoncini juice
- 1 additional cup beef broth
- Toasted Italian rolls
Instructions
- Trim excess fat from the chuck roast and pat it dry.
- Season the roast with salt, pepper, Italian seasoning, garlic powder, and onion powder.
- Use the Instant Pot Sauté function with oil to brown the roast for 3–4 minutes on each side.
- Remove the roast and sauté the sliced onion and crushed garlic until translucent.
- Deglaze with beef broth, scraping the browned bits.
- Add sliced pepperoncini and their juice along with an additional cup of beef broth; place the roast back in the pot.
- Pressure cook on HIGH for 75 minutes, then allow a natural release for 15 minutes.
- Shred the beef with two forks and skim fat from the jus if desired.
- Serve the beef on toasted rolls with spooned jus on top.
Notes
For best results, let the pressure release naturally. Trim fat but leave a thin cap for moisture.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg