Chicago Style Instant Pot Italian Beef Sandwiches

Discover the joy of bringing a Chicago classic into your kitchen with this Chicago Style Instant Pot Italian Beef Sandwiches. This easy recipe uses Italian dressing mix, pepperoncini peppers, and juicy chuck roast, making in tender, pull-apart beef to top with melty Provolone and crunchy giardiniera on a toasted bun.

italian beef sandwich on a plate with au jus

Like many, we’ve been entranced by watching The Bear on Hulu recently. As a chef, I love watching the ecosystem of a restaurant kitchen, even though I’m happy not to be living that life anymore. What I do want to emulate from that show are the Chicago style sandwich with Italian beef!

Chicago style Italian beef sandwiches are a Windy City delicacy consisting of seasoned roast beef simmered and served on an Italian roll. What distinguishes them from other beef sandwiches is the flavorful jus-soaked bread, a generous heap of Italian pickled vegetables (giardiniera), and the option of having the sandwich “dipped” in the beefy cooking juices. This hearty sandwich is a local staple and can be made in the instant pot!

Making Italian beef in pressure cooker streamlines the cooking process, delivering tender, flavor-infused beef in a fraction of the traditional cooking time. Its high-pressure cooking perfectly mimics the low and slow simmer of a stovetop, ensuring the beef is moist and can be shredded without the need for constant monitoring. Plus, the Instant Pot’s “Sauté” feature allows for searing the meat and sautéing aromatics in the same pot, preserving every bit of flavor in your steak sandwiches.

instant pot italian beef sandwich ingredients

🧂Ingredients and Equipment

  • Instant Pot (or other electric pressure cooker) – The Instant Pot expedites the cooking process, using pressure to quickly tenderize the meat while infusing it with flavors, and it conveniently combines several cooking steps in one appliance.
  • Chuck Roast – A cut of beef that’s rich in flavor and melts to tenderness when cooked slowly, making it the ideal choice for the hearty base of the sandwich.
  • Cooking Oil – Used to sear the beef, which locks in flavors and adds a rich, caramelized texture to the outer layer of the meat.
  • Salt & Pepper – Enhance the natural flavors of the beef and other ingredients.
  • Italian Dressing Seasoning – Instant pot Italian beef with Italian dressing mix introduces a medley of herbs and spices that adds a tangy, zesty flavor profile to the beef.
  • Garlic and Onion – Contribute aromatic depth and savoriness, forming a flavor base that complements the beef. You can also use shallot for more of a mild flavor.
  • Beef Broth – Helps to deglaze the pot and provides a flavorful liquid for pressure cooking the roast, enhancing its meaty flavor and keeping it moist.
  • Pepperoncini Peppers – Infuse the beef with their juice and add a tangy, mildly spicy element.
  • Italian Rolls – Serve as the sturdy base of the sandwich, their crusty exterior and soft interior providing the perfect texture contrast and soaking up the sandwich’s juices without getting soggy.
  • Sliced Provolone Cheese – Melts into a creamy, smooth layer in the sandwich, adding a mild and slightly tangy taste that balances the spiciness of other ingredients.
  • Giardiniera – A mix of pickled vegetables contributes a crunchy texture and a vinegary kick that cuts through the richness of the beef, rounding out the instant pot Italians beef recipe flavor experience.

📖How To Cook Italian Beef Sandwich In Instant Pot

1️⃣Prepare the chuck roast: Pat the beef chuck roast dry with paper towels. Slice into 3-4 large pieces so it fits in the pressure cooker. Combine the salt, black pepper, Italian dressing mix, and red pepper flakes. Rub this mixture all over the roast.

2️⃣Sear the chuck roast: Turn the Instant Pot on to the “Sauté” setting. Add the olive oil. Once hot, add the seasoned roast to the pot. Brown the meat on all sides, approximately 2-3 minutes per side. Remove the roast and set aside on a plate.

3️⃣Add aromatics: Add the garlic and onion to the pot, sautéing for 2 minutes in the juices or until the onion begins to soften. Deglaze the pot with the beef broth, scraping up any browned bits from the bottom.

4️⃣Pressure cook: Return the roast to the Instant Pot, along with any juices. Add the pepperoncini peppers with their liquid. Cancel the “Sauté” function, close the lid, and set the vent to the sealing position. Select the “Manual” or “Pressure Cook” setting, and set the time for 90 minutes on high pressure.

5️⃣Natural release: Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure. Carefully remove the lid once all the pressure has escaped.

6️⃣Shred the beef: Transfer the beef to a cutting board and shred it using two forks. Return the shredded beef to the Instant Pot to mix with the cooking liquid and keep warm until ready to serve.

7️⃣Assemble the Sandwiches: Toast the buns open-faced with a slice of provolone in the oven for a couple of minutes. Then, pile a generous amount of the shredded beef onto the bottom half of each bun. Top with giardiniera. Serve the pressure cooker Italian beef sandwiches hot with a side of the cooking juices. Enjoy!

shredded beef with pepperoncini

🥪Crock Pot Italian Beef Sandwiches

To adapt instant pot beef sandwiches for a slow cooker, start by seasoning the chuck roast with salt, black pepper, and Italian dressing mix, then searing it on all sides in a hot skillet with cooking oil for about 2-3 minutes per side. Transfer the seared meat to the slow cooker and add the minced garlic, sliced onion, beef broth, and pepperoncini peppers with their liquid. Cover and cook on the low setting for 8-10 hours, or on the high setting for 5-6 hours until the beef is tender and easily shreds with a fork. Once done, shred the beef and serve it on toasted Italian rolls with Provolone cheese and giardiniera, using the cooking juices for dipping, just as you would with the Instant Pot version.

👩‍🍳Chef Val’s Tips and Substitutions

  • For the best results, select a high-quality beef chuck roast with good marbling; the fat throughout the meat contributes to a more flavorful and tender result after cooking.
  • If chuck roast isn’t available, similar cuts like rump roast or bottom round can be used, though they may yield slightly leaner meat.
  • When searing the meat, avoid overcrowding the pot; work in batches if necessary to ensure a proper sear, as this step is crucial for developing depth of flavor.
  • If Provolone cheese isn’t to your taste, feel free to substitute it with other mild, melty cheeses such as Mozzarella or Fontina.
  • The heat in this sandwich primarily comes from the pepperoncini and giardiniera; adjust the amount of these ingredients to control the spice level, or even add a dash of red chili flakes if you prefer more heat.
  • Keto Italian Beef: Instead of serving on a hoagie roll, serve the beef on a bed of cooked cauliflower rice for a low-carb or keto version of Italian beef.
  • Storing and Reheating: Leftover beef can be stored in an airtight container in the fridge for 3-4 days and reheated gently on the stovetop or in a microwave; consider separating the cooking liquid and storing it alongside the meat to prevent the beef from drying out upon reheating.
  • How long to cook Italian beef in instant pot? On high pressure, a four pound chuck roast will be fully cooked in 90 minutes.

FAQ

What if I don’t have Italian dressing seasoning mix?

If you don’t have a pre-made Italian dressing mix, you can make a simple version by combining dried herbs such as oregano, basil, thyme, and rosemary, along with salt, pepper, and a bit of garlic powder.

How can I make my sandwiches less soggy?

To prevent soggy buns, you can lightly toast them before assembling the sandwiches, creating a bit of a barrier to the juice. Or serve the cooking juices on the side for dipping rather than pouring them directly on the sandwich.

Is it necessary to sear the meat before slow cooking or pressure cooking?

While it’s not absolutely necessary, searing the meat is a crucial step for developing a deeper flavor profile. The Maillard reaction, which occurs during searing, creates a caramelized crust on the meat’s surface, enhancing the overall taste of the final dish.

🍲More Instant Pot Recipes

👩🏻‍🍳 Did You Enjoy This Recipe? 💗

Please leave a ⭐ rating in the recipe card.

Follow me on Instagram, Facebook, or Pinterest for more recipes!

Italian beef sandwich on a plate

Chicago Style Instant Pot Italian Beef Sandwiches

Discover the joy of bringing a Chicago classic into your kitchen with this Chicago Style Instant Pot Italian Beef Sandwiches. This easy recipe uses Italian dressing mix, pepperoncini peppers, and juicy chuck roast, making in tender, pull-apart beef to top with melty Provolone and crunchy giardiniera on a toasted bun.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 6 Sandwiches
Calories: 659kcal

Equipment

  • Instant Pot

Ingredients

  • 3-4 lbs beef chuck roast
  • 1 tablespoon cooking oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 packets Italian dressing mix
  • ½ teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1 tbsp garlic minced
  • 1 large onion thinly sliced
  • 1 cup beef broth
  • 1 16-ounce jar of pepperoncini peppers with liquid (optional, for added flavor and heat)
  • 8 Italian rolls or hoagie buns
  • 8 slices Provolone or mozzarella cheese sliced
  • 2 cups Giardiniera (Italian pickled vegetables)

Instructions

  • Prepare the chuck roast: Pat the beef chuck roast dry with paper towels. Slice into 3-4 large pieces so it fits in the pressure cooker. Combine the salt, black pepper, Italian dressing mix, and red pepper flakes. Rub this mixture all over the roast.
  • Sear the chuck roast: Turn the Instant Pot on to the "Sauté" setting. Add the olive oil. Once hot, add the seasoned roast to the pot. Brown the meat on all sides, approximately 2-3 minutes per side. Remove the roast and set aside on a plate.
  • Add aromatics: Add the garlic and onion to the pot, sautéing for 2 minutes in the juices, or until the onion begins to soften. Deglaze the pot with the beef broth, scraping up any browned bits from the bottom.
  • Pressure cook: Return the roast to the Instant Pot, along with any juices. Add the pepperoncini peppers with their liquid. Cancel the "Sauté" function, close the lid, and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" setting, and set the time for 90 minutes on high pressure.
  • Natural release: Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure. Carefully remove the lid once all the pressure has escaped.
  • Shred the beef: Transfer the beef to a cutting board and shred it using two forks. Return the shredded beef to the Instant Pot to mix with the cooking liquid and keep warm until ready to serve.
  • Assemble the Sandwiches: Toast the buns open-faced with a slice of provolone in the oven for a couple of minutes. Then, pile a generous amount of the shredded beef onto the bottom half of each bun. Top with giardiniera. Serve the sandwiches hot with a side of the cooking juices. Enjoy!

Video

Nutrition

Calories: 659kcal | Carbohydrates: 55g | Protein: 50g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 2989mg | Potassium: 785mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 5mg

Similar Posts