These Instant Pot Italian Beef sandwiches deliver tender, shredded beef with bright, tangy au jus in under two hours. I make this often for weeknight dinners and game-day crowds because the pressure cooker turns a budget roast into something rich and sandwich-ready. My tests dialed in timing and seasoning so the beef stays juicy and punchy.
Why Make This Recipe
- Fast: pressure-cooking reduces braising time from 3–4 hours to about 1 hour under pressure.
- Flavorful: a simple mix of Italian seasoning, garlic, and pepperoncini/giardiniera builds big, familiar Chicago-style flavor.
- Economical: uses a 2.5–3.5 lb chuck roast or bottom round—great value for a protein-packed meal.
- Crowd-pleaser: easy to scale for parties, potlucks, or weeknight leftovers.
- Personal insight: I love this recipe because you can brown once, set the Instant Pot, and get reliably tender beef with minimal babysitting.
If you like hearty beef meals, pair it with a complementary weeknight noodle dish for a varied dinner.
Recipe Overview
- Prep time: 15 minutes (seasoning and searing)
- Cook time: 1 hour high pressure + 10–15 minutes natural release
- Total time: about 1 hour 30 minutes including sear and shred
- Servings: 6–8 sandwiches (3 lb roast)
- Difficulty: Easy
- Method: Sear the roast on the Instant Pot Sauté function, pressure-cook with broth and peppers, shred, and finish with reduced au jus.
My Experience Making This Recipe
I tested this twice with chuck roast and once with bottom round. Searing the beef first gave a noticeable flavor boost while a 10–15 minute natural release let the muscle fibers relax, producing fork-tender shreds. I adjusted liquid to avoid a watery jus but kept enough for dipping.
How to Make Savor Easy Instant Pot Italian Beef Sandwiches at Home
Start by trimming visible excess fat from a 3 lb chuck roast and patting it dry. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tbsp Italian seasoning. Brown roast in 1 tbsp olive oil on the Instant Pot Sauté setting, 3–4 minutes per side. Add 1 cup low-sodium beef broth, 1/2 cup jarred giardiniera (or 6–8 pepperoncini), 2 tbsp Worcestershire sauce, and 1 small sliced onion. Pressure cook on HIGH for 60 minutes, then natural release for 10–15 minutes before quick-releasing remaining pressure. Remove roast, shred with two forks, and simmer the cooking liquid on Sauté for 5–8 minutes to concentrate flavors. Return shredded beef to the pot to absorb the au jus and serve on toasted hoagie rolls with extra jus for dipping.
Expert Tips for Success
- Sear well: Browning creates Maillard flavor—don’t skip a 3–4 minute per side sear on Sauté. It makes a tangible difference.
- Use the right cut: Chuck roast has good marbling and becomes tender at 60 minutes; bottom round works but can be slightly leaner.
- Control liquid: Use 1 cup beef broth plus peppers. Too much water makes a thin jus; reduce by simmering on Sauté for 5–10 minutes to concentrate.
- Natural release matters: 10–15 minutes natural release helps connective tissue break down gently for tender meat.
- Thicken safely: If you want a thicker gravy, make a slurry with 1 tbsp cornstarch + 1 tbsp cold water and whisk into simmering au jus off-pressure until it thickens.
How to Serve Savor Easy Instant Pot Italian Beef Sandwiches at Home
- Classic: Pile shredded beef on toasted hoagie rolls, top with melted provolone and pickled giardiniera.
- Dip-style: Serve with small bowls of au jus for dunking; provide sturdy rolls (e.g., Amoroso-style or ciabatta).
- Party platter: Arrange beef, rolls, pickles, sliced provolone, and giardiniera for a self-serve station.
- Occasion tip: Great for tailgates—keep jus warm in a slow cooker on low for dunking.
Storage and Reheating Guide
- Refrigerator: Store shredded beef and au jus together in an airtight container for up to 4 days.
- Freezing: Cool completely, then freeze up to 3 months in freezer-safe bags (remove air) or containers. Thaw overnight in fridge before reheating.
- Reheating stovetop: Gently rewarm beef with 1–2 tbsp water or reserved jus per cup over low-medium heat until steaming, about 5–8 minutes.
- Reheating oven: Place beef in a covered dish with 1/4–1/2 cup au jus at 325°F (160°C) for 15–20 minutes. Use a meat thermometer to ensure internal temp reaches 165°F (74°C) before serving.
Recipe Variations
- Gluten-free: Serve on gluten-free rolls and verify Worcestershire and giardiniera are gluten-free.
- Dairy-free: Skip the cheese or use a plant-based slice; au jus is naturally dairy-free.
- Spicy: Add a tablespoon of hot giardiniera brine or 1/2 tsp crushed red pepper to the cooking liquid.
- Five-ingredient shortcut: Use 1 cup beef broth, 1/2 cup pepperoncini + brine, 1 tbsp Italian seasoning, 1 tbsp Worcestershire, and 3 lb roast—cook same as above for a pared-down version.
Nutritional Highlights
- High in protein: Each serving provides substantial protein from the roast (approx. 30–40 g per sandwich depending on portion).
- Iron and B vitamins: Beef supplies iron and B12, important for energy and blood health.
- Allergen notes: Contains beef; sandwiches may contain gluten and dairy depending on rolls and cheese. Use swaps for gluten- or dairy-free needs.
- Portion guidance: Plan about 4–6 oz cooked beef per sandwich for generous servings.
Troubleshooting Common Issues
- Beef is dry: Likely overcooked or not enough resting time. Use a fattier cut (chuck) and allow 10–15 minutes natural release. Reheat gently with extra jus.
- Jus too thin: Simmer uncovered on Sauté for 5–10 minutes to reduce, or thicken with cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Beef not shredding: That means it needs more time. Return to pressure for an additional 10–15 minutes and use a natural release to finish.
Frequently Asked Questions
Q: Can I use a frozen roast in the Instant Pot?
A: Yes—you can pressure-cook a frozen roast, but increase cook time to 75–90 minutes for a 3 lb piece and allow a longer natural release. Searing first isn’t possible when frozen, so you’ll miss some surface browning; consider broiling the shredded meat briefly after cooking to add color.
Q: How do I make the sandwiches less salty?
A: Use low-sodium beef broth and rinse jarred giardiniera or pepperoncini to remove excess brine. Taste the au jus after pressure release and adjust salt in small increments, simmering to meld flavors before serving.
Q: Can I double the recipe in a 6-quart Instant Pot?
A: You can double to about 6 lb total but keep under the Instant Pot’s max fill line (typically 2/3 full for pressure cooking). If your roast pieces are bulky, consider cooking two roasts stacked but check that liquid still reaches 1–1.5 cups to ensure proper pressure.
Q: Is there a vegetarian alternative that mimics this flavor?
A: Use large roasted portobello caps or jackfruit braised in the same broth and giardiniera mix. Cook jackfruit on high pressure for 10–15 minutes until very tender, then shred and simmer in reduced au jus for best texture.
Conclusion
For a quick video walkthrough, try this Instant Pot Italian Beef Recipe (Video) – A Spicy Perspective. If you prefer slow-cooker prep, this Crock Pot Italian Beef Sandwiches – House of Nash Eats shows an alternate method. Want another Instant Pot take with clear steps? See this Instant Pot Italian Beef Sandwiches Recipe – Pinch of Yum. For a super-simple five-ingredient approach, check Easy Five Ingredient Instant Pot Italian Beef. And for a classic stove/oven braise version, consult the Original Homemade Italian Beef Recipe for background and technique inspiration.
Instant Pot Italian Beef Sandwiches
- Total Time: 90 minutes
- Yield: 6-8 servings 1x
- Diet: None
Description
These Instant Pot Italian Beef sandwiches deliver tender, shredded beef with bright, tangy au jus in about 1.5 hours, perfect for weeknight dinners and gatherings.
Ingredients
- 3 lb chuck roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- 1 cup low-sodium beef broth
- 1/2 cup jarred giardiniera or 6–8 pepperoncini
- 2 tbsp Worcestershire sauce
- 1 small onion, sliced
- Toasted hoagie rolls, for serving
- Provolone cheese, optional
Instructions
- Trim excess fat from the chuck roast and pat it dry.
- Season the roast with salt, black pepper, garlic powder, and Italian seasoning.
- Brown the roast in olive oil on the Instant Pot Sauté setting for 3-4 minutes per side.
- Add beef broth, giardiniera (or pepperoncini), Worcestershire sauce, and sliced onion to the pot.
- Pressure cook on HIGH for 60 minutes.
- Allow natural release for 10-15 minutes, then quick-release remaining pressure.
- Remove the roast and shred using two forks.
- Simmer the cooking liquid on Sauté for 5-8 minutes to concentrate flavors.
- Return shredded beef to the pot to absorb the au jus before serving.
- Serve on toasted hoagie rolls with melted provolone and extra au jus for dipping.
Notes
For best results, allow natural release to let the meat become fork-tender. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg