I recently bought an Instant Pot as I had been hearing so many wonderful things about its quick cooking ability. I am a huge fan of the slow cooker so it’s taken me a while to accept this new appliance. I had a chuck roast in the freezer and felt trying my Italian Beef recipe using this new method. I usually cook the roast in the crock pot for several hours. The Instant Pot would allow me to have a meal on the table within 1 1/2 hours. I especially liked that I could sear the outside of the roast before adding the remaining ingredients to the same pot. This brings added flavor to the dish and is a step that can’t be accomplished in the slow cooker.
The sandwiches tasted great! I’ll be using this pressure cooker much more as I continue to experiment and discover new recipes.
Instant Pot Italian Beef Sandwiches
1 chuck roast (approximately 3 lb.)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup beef broth
8 oz. sliced pepperoncini peppers with juice
6 sandwich rolls
Slices provolone cheese
Season roast with salt and pepper. Drizzle one tablespoon canola oil in the Instant Pot. On sauté setting, sear roast on all sides. Remove roast, add beef broth. With a wooden spatula, scrape bits of beef from the bottom of the pot. Return beef roast to pot and top with pepperoncini peppers with juice.
Place lid on Instant Pot, turn vent to SEALING position, and hit PRESSURE COOK for 70 minutes. Pot will take a few minutes to come to pressure, then cook for 70 minutes; listening for final beep. Allow 10 to 15 minutes natural release, then do quick release to release remaining pressure
When pin drops, open lid, and shred or slice beef. Return meat to pot to soak up more juice, or spoon over sandwiches. Top beef with provolone cheese and mild Italian giardiniera mix.