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Instant Pot Italian Beef Sandwiches
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Prep Time
15m
Cook Time
1h 30m
Total Time
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
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Combine all ingredients in the Instant Pot. Cook on high pressure for about 60 minutes. Natural pressure release for 10-20 minutes.
2
Shred the beef (it should fall apart very easily when pulled with a fork). Save the broth / juices in the Instant Pot.
3
Layer each side of your bun with a slice of Provolone and place under the broiler until melty. Top with the beef and giardiniera.
4
Serve the hot sandwiches with a little dipping bowl of the broth so you can dunk your sandwich in and experience true soppy, cheesy, crusty, tangy Italian beef sandwich bliss.
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
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories873kcal43%
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Fat37g1%
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Saturated Fat17g0%
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Carbohydrates38g1%
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Fiber2g0%
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Sugar1g0%
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Protein91g4%
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Cholesterol228mg11%
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Sodium1,514mg75%
Percent Daily Values are based on a 2,000 calorie diet.