This Instant Pot Italian Beef Sandwich is a perfect for a family dinner or serving for a party! Juicy beef is cooked with Italian pepperoncini and shredded for a spicy beef sandwich filling. Great for a family dinner or on slider for a game day party!
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This recipe for Italian beef with pepperoncini is one that I have made in the slow cooker for years. It is a quick and easy dinner that always has my family asking for seconds. So once I started using the Instant Pot more than the crock pot I decided I had try this recipe in the pressure cooker and see how it worked – and it turns out it works very well indeed!
The big advantage of making the spicy Italian beef sandwiches in the instant pot is how much more quickly it cooks. Making this in a crock pot takes a minimum of 4 hours, but it can be done in the Instant Pot in about an hour and a half, including the time for the pressure cooker to reach pressure.
Remembering to start dinner has always been the downfall of slow cookers for me. I’m usually very busy in the mornings, and dinner is a task that is easy to put off. Mid afternoon is usually when I begin to think about dinner, and the timing of this recipe is perfect for that. So if you are like me and can’t think about dinner at breakfast time then making Instant Pot Italian beef sandwiches is the way to go!
How to Make Instant Pot Italian Beef
This recipe is pretty simple and has only a few ingredients. The first step is to use the Saute function of the Instant Pot to brown the beef roast. Searing the beef before cooking it caramelizes the surface and makes the final dish taste richer and more complex. So it is worth spending five extra minutes on this step.
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The next step is to turn the pressure cooker off, remove the meat and deglaze the Instant Pot. Small bits of browned meat on the bottom of the inner pot can cause the Instant Pot to heat unevenly and result in a burn error. Deglazing is done by adding liquid to the inner pot and stirring and scraping bottom to remove anything left over from the browning. For this recipe the only liquid is from the jar of pepperoncini, so pour that in to the pot and scrape any browned bits off the bottom.
After that you put the beef roast back in the pot and add the rest of the ingredients – the pepperoncini, onion, green pepper, garlic and an envelope of Italian seasoning mix. The onion and green pepper are optional, but I like to include them to add a little depth of flavor to the dish. The order you add the ingredients in doesn’t matter, they just need to all go on or under or around the meat.
I know, that seems like a lot of pepperoncini! For a three pound roast I use a 16 ounce jar of pepperoncini, the entire jar including liquid and all the peppers. If that seems like too much for your family you could leave some of the peppers out. You could also substitute a jar of less spicy banana peppers. If you use a smaller jar of pepperoncini you will need to add some beef broth or water to the recipe so there is enough liquid for the pressure cooker to work.
Finishing the Italian Beef
After all the ingredients are added secure the lid, set the Instant Pot on Manual, high pressure, for 60 minutes and let it cook. It can take 15-20 minutes for this recipe to reach pressure, so don’t panic if it seems to be taking a while. After the cook time is done release the pressure manually and your beef is cooked and ready to shred.
Take the beef out of the Instant Pot and shred it with two forks. Put the shredded beef back in the cooking liquid where it will stay warm and soak up some more of the spicy pepperoncini flavor. If you shred the pepperoncini along with the beef the final sandwiches will be more spicy, so use your judgement as to how intact you leave the peppers! You can leave the beef on warm in the Instant Pot until time to serve dinner.
What Cut of Beef Should I use for Spicy Italian Beef Sandwiches?
You can use almost any type of beef roast for this recipe, but I personally like to use chuck roast. It is not overly lean, which makes the final dish taste better and it cooks and shreds very nicely. Brisket would probably very work well too, but it is a lot more expensive. I have made this recipe with a top round roast and it was just ok. Everyone ate it and no one complained, but it just wasn’t as good, so I always use chuck roast now.
How to Serve Instant Pot Italian Beef Sandwiches
These sandwiches are tasty served on hoagie rolls or as sliders for a tailgate party. I prefer the shredded beef on rolls that are crusty and a little hard so the juices soak in without the rolls falling apart. But almost anything will work! If there is any beef leftover I serve for a second meal on top of baked potatoes or baked sweet potatoes, which is an excellent alternative for anyone trying to cut back on carbs.
The tender beef is tangy and spicy from all the pepperoncini in the recipe. You can make the sandwich more or less spicy by putting more or less pepperoncini on the rolls. I usually offer either provolone or mozzarella cheese as a topping. This is an excellent quick and easy dinner idea for your family!
For Cooking the Beef
- 2 Tablespoons oil
- 3 pound beef chuck roast
- 1 clove garlic
- 1 onion
- 1 green pepper
- 1 envelope Good Seasons Salad dressing
- 1 jar pepperoncini (16 ounces)
For the sandwiches
- 6 rolls
- 6 slices provolone or mozzarella cheese
- Turn the Instant Pot to Saute and add the oil. Let it heat for a few minutes.
- Brown the beef roast in the Instant Pot, quickly, turning to get all sides.
- Turn the Instant Pot off. Take the beef out and quickly deglaze the inner pot with the liquid from the jar of pepperoncini. Stir and scrape the bottom of the pot to make sure there are no browned bits left on the bottom.
- Put the roast back in and add the garlic, onion, and green pepper on top of the roast.
- Open the salad dressing mix and sprinkle it on top of the roast. Then add all the pepperoncini to the pot.
- Set the Instant Pot on Manual, High pressure, for 60 minutes.
- When the cook time is done release the pressure manually.
- Take the roast out and use two forks to shred the beef. Return the shredded beef to the Instant Pot and stir into the liquid.
- Serve immediately or replace the lid and let the meal stay warm until dinner time.
- Serve the beef on rolls with provolone or mozzarella cheese.
If you have a 2 pound roast you can reduce the cook time to 50 minutes.
I made this in a 6 quart Instant Pot and you might need to make adjustments to for an 8 quart one. Most commonly you might need to add 1/2 cup to 1 cup of water. My pressure cooker has no problem reaching pressure with just the liquid from the jar of pepperoncini., but an 8 quart model would likely need more liquid.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 802 Total Fat: 52g Saturated Fat: 21g Trans Fat: 2g Unsaturated Fat: 28g Cholesterol: 213mg Sodium: 783mg Carbohydrates: 18g Fiber: 2g Sugar: 3g Protein: 67g