Italian Beef Sandwich (Instant Pot) Recipe
If you’ve ever been lucky enough to sink your teeth into a juicy Italian Beef Sandwich (Instant Pot), you know exactly what all the fuss is about. This dish is a joyful explosion of savory, spicy, and tangy flavors, combined with melt-in-your-mouth beef, tender onions, and that irresistible zing from pepperoncini peppers. Thanks to the magic of the Instant Pot, this Chicago-inspired classic is surprisingly easy to whip up right in your own kitchen. Trust me, it’s a crowd-pleaser that’ll quickly earn a spot in your rotation—no need for a plane ticket to the Windy City!
Ingredients You’ll Need
The best part about making Italian Beef Sandwich (Instant Pot) at home is just how straightforward the ingredient list is. Each addition plays its own special role, whether it’s packing flavor into the meat, building a bold broth, or adding texture and color to your finished sandwich.
- Beef chuck roast (3 lbs): This cut transforms into tender, juicy shreds that soak up all the savory juices—you want the marbling for that rich flavor.
- Olive oil (1 tablespoon): Just enough to sear the beef, giving it a mouthwatering golden crust and a big boost of flavor.
- Salt (1 teaspoon): Brings out the natural flavors in the beef—essential for a sandwich that pops.
- Black pepper (1/2 teaspoon): Adds a gentle kick and balance to the spices.
- Garlic powder (1 teaspoon): For a hint of garlicky warmth that really rounds everything out.
- Onion powder (1 teaspoon): Brings subtle sweetness and depth to the seasoning mix.
- Italian seasoning (1 tablespoon): This fragrant blend is the backbone of your Italian flavor, with herbs that sing in every bite.
- Crushed red pepper flakes (1/2 teaspoon, optional): For those who love a hint of spice—just enough to wake up your taste buds.
- Beef broth (1 cup): This rich liquid becomes the sandwich’s juicy foundation, keeping your beef moist and flavorful.
- Pepperoncini peppers, sliced (1/2 cup): These bold, tangy peppers are the secret weapon that makes Italian beef sandwiches unforgettable.
- Pepperoncini juice (1/4 cup): Don’t skip it—the briny punch balances the richness of the beef in all the right ways.
- Small onion, sliced (1): Cooks down beautifully for a sweet, aromatic accent in the filling.
- Hoagie rolls (4 to 6): Sturdy enough to hold all those juicy fixings yet soft for that perfect sandwich bite.
- Provolone cheese slices (for serving): Melts over the warm beef for the ultimate gooey finish—don’t hold back!
How to Make Italian Beef Sandwich (Instant Pot)
Step 1: Prep and Season the Beef
Start by cutting your beef chuck roast into three or four big chunks—this will help them brown evenly and cook faster under pressure. Pat each piece dry with paper towels for that perfect sear. Next, sprinkle your salt, black pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes (if you like it spicy) all over the beef. A nice, even coating ensures every shred of meat is bursting with flavor.
Step 2: Sear for Flavor
With the Instant Pot set to sauté, drizzle in the olive oil and let it get shimmering hot. Sear those seasoned beef chunks on all sides, about two or three minutes each, until you have a caramelized, golden crust. This step builds the flavor right from the start and makes the final sandwich absolutely irresistible.
Step 3: Add the Good Stuff
Turn off the sauté mode and pour in that cup of beef broth. Scatter the sliced onions, pepperoncini peppers, and generous splash of pepperoncini juice over the beef. These ingredients are what set the Italian Beef Sandwich (Instant Pot) apart, infusing the meat with a perfect balance of savory, spicy, and tangy notes.
Step 4: Pressure Cook to Perfection
Lock on the Instant Pot lid, then set it to Pressure Cook (or Manual) on high for 60 minutes. This is where the transformation happens! The pressure works its magic, making the beef fork-tender and infusing every strand with flavor. Let the pot do a natural release for 15 minutes when the timer’s up—this helps the juices settle and keeps your meat ultra-moist. Afterward, do a quick release to finish.
Step 5: Shred and Soak
Open the pot, grab two forks, and shred the beef directly in the delicious, peppery juices. Mix well so every piece is coated and juicy—this is where all that flavor you built really soaks in. The aroma at this point is nothing short of mouthwatering.
Step 6: Assemble and Serve
If you love a toasted roll, give your hoagies a quick toast for crunch and sturdiness. Pile on the hot, shredded Italian beef, making sure to get plenty of those sweet onions and zippy pepperoncini. Top it all off with provolone cheese—slice it, melt it, however you love it. Serve the sandwiches warm, and get ready for smiles all around!
How to Serve Italian Beef Sandwich (Instant Pot)
Garnishes
This is your chance to have some fun and add your own flair. Spoon extra pepperoncini on top for a tangy kick, throw in some homemade or store-bought giardiniera for crunch and heat, or sprinkle with fresh chopped parsley for a pop of color. That hit of freshness and acidity ties everything together beautifully.
Side Dishes
An Italian Beef Sandwich (Instant Pot) practically begs for classic sides. Think hot, crispy fries, a big green salad dressed in something zesty, or even classic potato chips for crunch. If you want to keep things true to Chicago style, toss together a simple Italian pasta salad with olives, roasted peppers, and plenty of herbs.
Creative Ways to Present
This sandwich loves a little imagination! Try serving the beef in sliders for a party spread, or go family-style with a big platter of shredded beef and all the fixings so everyone can build their own sandwich. You can even pile leftovers onto baked potatoes or stuff them in bell peppers for a fun, low-carb twist. However you choose, it’s guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Italian Beef Sandwich (Instant Pot) filling, you’re in for a treat! Let the beef cool to room temperature, then store it in an airtight container with the juices poured over the top to keep everything juicy. It’ll keep in the refrigerator for up to 4 days, ready to reheat whenever hunger strikes.
Freezing
Yes, you can absolutely freeze Italian Beef Sandwich (Instant Pot) for future cravings! Transfer the cooled shredded beef and juices into freezer-safe bags or containers, squeezing out any extra air. Label and freeze for up to three months. When you need a quick and satisfying meal, you’ll be glad you did.
Reheating
To reheat, simply warm the beef gently in a saucepan over medium heat, adding a splash of broth if needed to keep it nice and moist. You can also microwave individual portions, covered, for one to two minutes. Stir halfway through to ensure even heating and never skimp on those savory juices for maximum flavor.
FAQs
Can I use a different cut of beef?
Absolutely! While classic Italian Beef Sandwich (Instant Pot) uses chuck roast for its rich flavor and tenderness, you can swap in bottom round roast if you prefer something leaner. Just know it might not be quite as juicy, but it will still be delicious.
Is the red pepper mandatory?
Nope! The crushed red pepper flakes are totally optional. If you’re not a fan of heat, feel free to leave them out. Or, if you’re craving extra spice, don’t hesitate to add more — tailor it just the way you like.
Can I make it dairy-free?
Yes! Just skip the provolone cheese when serving, and your Italian Beef Sandwich (Instant Pot) will still be packed with flavor. You could also experiment with a dairy-free cheese alternative if you wish.
What’s the best bread for these sandwiches?
Hoagie rolls are the classic choice, sturdy enough to stand up to all that juicy beef. You can also try French rolls, ciabatta, or even crusty baguette—just make sure it can soak up those incredible juices without falling apart.
How do I make this meal extra special?
Treat yourself to some Chicago flair by topping your Italian Beef Sandwich (Instant Pot) with spicy giardiniera or extra pepperoncini. And don’t forget to serve with some good old-fashioned fries or a tasty Italian salad on the side!
Final Thoughts
Bringing the magic of an Italian Beef Sandwich (Instant Pot) to your own kitchen is delightfully easy—and so rewarding! Every bite is loaded with bold flavor, juicy beef, and just enough heat to keep things interesting. Give this recipe a spot in your weekly lineup and see how fast it disappears; it’s comfort food at its absolute finest.
Print
Italian Beef Sandwich (Instant Pot) Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Beef Sandwich recipe made in the Instant Pot is a delicious and easy-to-make meal. Tender, flavorful shredded beef seasoned with Italian herbs and served on hoagie rolls with melted provolone cheese – a classic favorite!
Ingredients
Main Ingredients:
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup beef broth
- 1/2 cup pepperoncini peppers (sliced)
- 1/4 cup pepperoncini juice
- 1 small onion (sliced)
For Serving:
- 4 to 6 hoagie rolls
- Provolone cheese slices
Instructions
- Cut and Season Beef: Cut beef chuck roast into chunks, season with salt, pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
- Sear Beef: Sear beef in Instant Pot with olive oil until browned.
- Add Ingredients: Add beef broth, onion, pepperoncini peppers, and juice.
- Pressure Cook: Cook on high pressure for 60 minutes, then release pressure naturally.
- Shred Beef: Shred beef, toast hoagie rolls, and assemble sandwiches with beef and provolone.
Notes
- Add giardiniera for extra flavor and crunch.
- Leftovers freeze well.
- For a leaner option, use bottom round roast.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 560
- Sugar: 3g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
