Chicago Style Instant Pot Italian Beef Sandwiches -

5 from 1 vote

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.

Prep Time10

Cook Time1 30

Course: beef, instant pot, Main Course

Cuisine: Italian

Keyword: 5 star instant pot italian beef sandwiches, Chicago style Italian beef sandwiches, instant pot Italian beef sandwiches, instant pot italian beef sandwiches giardiniera, italian beef sandwich recipe instant pot, keto Italian beef instant pot, portillos italian beef sandwich instant pot

Servings: Sandwiches

Calories: 659kcal

Author: Valerie Skinner

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