Instant Pot Italian Beef Sandwiches
Prep
15m
Cook
1h 30m
Total
1h 45m
This Instant Pot Italian Beef Sandwiches recipe combines tender beef chuck roast with a flavorful blend of seasonings, garlic, and onions, cooked in beef broth and giardiniera brine for an extra kick. Served on crusty hoagie rolls and topped with melted provolone cheese, these sandwiches are a delicious and satisfying meal.
Ingredients
6 servingsSteps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 750kcal 37%
-
Fat 35g 53%
-
Saturated Fat 15g 75%
-
Carbohydrates 60g 20%
-
Fiber 4g 16%
-
Sugar 10g 20%
-
Protein 50g 100%
-
Cholesterol 150mg 50%
-
Sodium 1,800mg 75%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Cook time will be dependent on how big your chunks were – small cubes will be good to go in 45 minutes but bigger chunks will need 60 minutes.
I like to have smaller pieces of giardiniera on my sandwich so I usually run a big knife through all the pieces to get a more chopped texture.
Stovetop Instructions: Combine the oregano, basil, onion powder, paprika, garlic powder, red pepper flakes, salt, and black pepper in a small dish. Season the beef with the spice mixture. Heat 1-2 tablespoons of oil in a Dutch oven over medium heat. Sear the beef on all sides until browned, but not cooked through. Remove the beef from the pot. Add in the onion and garlic and sauté until softened. Pour in the beef broth and giardiniera brine. Add the beef back to the pot. Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot and cook on low for 2 hours until the beef is fork tender and can be easily shredded.
Crockpot Instructions: Cook on high for 5-6 hours.
Freezer Meal Version
I like to have smaller pieces of giardiniera on my sandwich so I usually run a big knife through all the pieces to get a more chopped texture.
Stovetop Instructions: Combine the oregano, basil, onion powder, paprika, garlic powder, red pepper flakes, salt, and black pepper in a small dish. Season the beef with the spice mixture. Heat 1-2 tablespoons of oil in a Dutch oven over medium heat. Sear the beef on all sides until browned, but not cooked through. Remove the beef from the pot. Add in the onion and garlic and sauté until softened. Pour in the beef broth and giardiniera brine. Add the beef back to the pot. Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot and cook on low for 2 hours until the beef is fork tender and can be easily shredded.
Crockpot Instructions: Cook on high for 5-6 hours.
Freezer Meal Version
More Like This
Comments
Sign in to leave a comment.