Zesty, tangy, and deeply savory, this Instant Pot Italian Beef recipe makes incredibly tender shredded beef with very little effort. Cooked with pepperoncini peppers, pepperoncini juice, beef broth, garlic, and a homemade Italian spice blend, the beef turns juicy, flavorful, and easy to shred. Serve it on its own, spoon it over mashed potatoes, or pile it onto toasted rolls for a bold and satisfying Italian Beef Sandwich.
Spoiler alert: Italian Beef is not an authentic Italian recipe.
Italian Beef is a Chicago-style favorite known for its bold seasoning, tender shredded beef, and tangy peppers. The classic sandwich is usually made with heavily seasoned beef served on a toasted roll with pepperoncini peppers. Many versions also include giardiniera, a pickled Italian vegetable mix, and sometimes provolone cheese.
This Instant Pot version captures those familiar flavors in a simple pressure cooker method. There is no need to sear the roast first, and no packet of dressing mix is required. The beef cooks in a flavorful liquid until it becomes fall-apart tender, making this an easy recipe for family dinners, meal prep, sandwiches, or casual entertaining.
Reasons to Love Instant Pot Italian Beef
- Insanely easy recipe. This is a true dump-and-cook Instant Pot beef recipe. The ingredients are layered in the inner pot, the pressure cooker does the work, and the roast comes out tender enough to shred with two forks.
- No seasoning packet needed. Instead of using a packaged Italian dressing mix, this recipe relies on a simple homemade spice blend made with dried herbs, garlic powder, onion, salt, pepper, and crushed red pepper flakes. It gives you great flavor while letting you control the ingredients.
- Great for many meals. Serve the shredded Italian Beef on toasted rolls, over mashed potatoes, over mashed cauliflower, with vegetables, or as a protein-packed main dish on its own.
Notes on Ingredients Needed
- Chuck Roast: Chuck roast is the best cut for this recipe because it is well marbled. That marbling helps the beef become tender, juicy, and easy to shred after pressure cooking.
- Italian Spice Blend: Many Italian Beef recipes call for a packet of Italian dressing mix. This version uses a homemade blend of garlic powder, basil, parsley, crushed red pepper flakes, rosemary, oregano, dried minced onion, kosher salt, and pepper. Fresh minced garlic is also added for extra flavor.
- Pepperoncini Peppers: Use jarred pepperoncini peppers. You will need about 1 cup of peppers and ⅓ cup of the pepperoncini juice. Whole or sliced peppers both work, although sliced peppers mix easily into the shredded beef and are perfect for sandwiches.
- Beef Broth: Low-sodium beef broth is recommended so the finished dish does not become too salty. The broth combines with the pepperoncini juice to create a tangy, savory cooking liquid.
How to Make Italian Beef in the Instant Pot
These tips will help you get tender, flavorful results. Exact ingredient amounts and complete instructions are included in the recipe card below.
Step One: Layer the ingredients. This Instant Pot Italian Beef recipe is simple, but the order of ingredients matters. Start with the beef broth in the bottom of the inner pot, then add the chuck roast. Sprinkle the garlic and spice blend over the beef, then top with pepperoncini peppers and pepperoncini juice. Layering the ingredients this way helps the roast cook evenly and keeps enough liquid at the bottom of the pot.
Step Two: Pressure cook. Secure the lid on the Instant Pot and make sure the vent knob is set to sealing. Cook on high pressure for 75 minutes. Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before releasing any remaining pressure. This resting time is very important because a quick release too early can make the beef tighten and turn dry or tough.
Step Three: Shred the beef. Transfer the cooked chuck roast to a large bowl or cutting board. Use two forks to shred the meat. It should be so tender that it nearly falls apart on its own. After shredding, you can return the beef to some of the cooking liquid to keep it moist and flavorful.
Serving Suggestions
- Italian Beef Sandwich: Serve the shredded beef on toasted rolls with extra pepperoncini peppers. If desired, add provolone cheese, giardiniera, pickled vegetables, or a drizzle of zesty Italian dressing.
- Gluten-Free Option: Skip the roll and serve the Italian Beef over mashed potatoes, creamy grits, or another gluten-free side dish.
- Low Carb: Pair the shredded beef with roasted asparagus, roasted broccoli, a spinach and avocado salad, or mashed cauliflower for a lower-carb meal.
Leftover Italian Beef
- Refrigerate: Let the beef cool slightly, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Cool the Italian Beef completely, then place it in a freezer-safe container with some of the cooking juices. Freeze for up to 3 months.
- Reheat: Thaw overnight in the refrigerator if frozen. Reheat in a microwave-safe bowl in 60-second intervals until warmed through, or warm gently on the stovetop with a splash of cooking liquid.
- Use the leftovers for soup: The leftover beef and cooking liquid make a flavorful soup base. Add 2 cups of cooking liquid, 2 cups of water, 16 ounces of diced tomatoes, 2 chopped carrots, 3 cups of cubed potatoes, and 1 cup of frozen green beans to the Instant Pot. Add leftover beef if you have it. Cook on high pressure for 15 minutes, allow the pressure to release naturally, season as needed, stir in ½ tablespoon balsamic vinegar, and serve.
Slow Cooker Italian Beef Directions
No Instant Pot? This Italian Beef can also be made in a slow cooker. Layer the ingredients in a large slow cooker and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beef is tender and falling apart.
More Instant Pot Beef Recipes
- Instant Pot Pot Roast
- Instant Pot Meatloaf
- Instant Pot Mongolian Beef
- Instant Pot Beef and Broccoli
- Instant Pot Beef and Barley Soup
- Instant Pot Beef Stew
- Instant Pot Brisket
If you try this Instant Pot Italian Beef recipe, leave a comment and review to share how it turned out.
Instant Pot Italian Beef
Ingredients
- 3 pound chuck roast
- 1½ cups low-sodium beef broth
- 1 cup pepperoncini peppers, sliced or whole
- ⅓ cup juice from pepperoncini peppers
- 2 teaspoons minced garlic
Italian Spice Blend
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon rosemary
- 1 teaspoon dried oregano
- 1 tablespoon dried minced onions
- 1 teaspoon kosher salt
- ½ teaspoon pepper, optional
Instructions
- In a small bowl, combine the garlic powder, dried basil, dried parsley, crushed red pepper flakes, rosemary, oregano, dried minced onion, kosher salt, and pepper. Set the spice blend aside.
- Pour the beef broth into the inner pot of the Instant Pot. Add the chuck roast to the broth.
- Sprinkle the minced garlic and prepared Italian spice blend evenly over the roast. Top with the pepperoncini peppers and pour in the pepperoncini juice.
- Place the lid on the Instant Pot and make sure the vent knob is sealed. Cook on high pressure for 75 minutes.
- When the cooking time is complete, allow the pressure to release naturally for at least 15 minutes. Carefully quick release any remaining pressure.
- Transfer the chuck roast to a large bowl or cutting board. Shred the beef with two forks; it should be very tender and easy to pull apart.
- Serve on toasted rolls with pepperoncini peppers and pickled Italian vegetables if desired, or serve over mashed potatoes, mashed cauliflower, or on its own.
Equipment
- Electric Pressure Cooker, 6-quart or 8-quart
Notes
- Chuck roast is the best choice for tender, juicy shredded beef.
- If the chuck roast is frozen, cook it for 90 minutes on high pressure.
- Store leftover Italian Beef in the refrigerator for up to 3 days or freeze it with some of the cooking juices for up to 3 months.
- The leftover cooking liquid and beef can be used as a soup base when mixed with diced tomatoes, water, or additional stock.
- If you do not use low-sodium beef broth, reduce the salt to ½ teaspoon.
- An 8-ounce jar of pepperoncini peppers should provide about 1 cup of peppers.
- Banana peppers may be used instead of pepperoncini peppers, but the flavor will be less tangy.
- If desired, add 8 ounces of drained giardiniera when adding the pepperoncini peppers, or add it to the finished sandwiches for extra texture and flavor.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.