Italian Beef Sandwiches in the Instant Pot

I’m always looking for fast and easy recipes that my family will love. In the coldermonths, it’s a bonus if it’s a hearty meal that will fill us up and leave us feeling full while we’re out and about. This time of year, it seems like the hours fly by, and our days fill up quickly with all of the hustle and bustle of the new year, so having a meal you can make in the Instant Pot – leaving less mess and easy clean-up – is of great value. Italian beef sandwiches are one of our family favorites.

I especially like making them when we’re having company over for football Sunday because they let me watch the game or chat with my friends instead of being stuck in the kitchen cooking and cleaning up. Plus, they’re really delicious. 

Italian Beef Sandwiches

Ingredients:

• 3-pound chuck roast
• 1 cup beef broth (I prefer low sodium)
• 1 tbsp Italian seasoning
• 1 tsp salt (I prefer sea salt)
• 1 tsp garlic powder
• 1 tsp dried minced onions
• 1/2 tsp black pepper
• 1 cup sliced pepperoncini peppers with juice
• Hoagie rolls
• Sliced provolone cheese
• Giardiniera pickled vegetables

Directions:

1. Cut the roast into several pieces and place it in the instant pot. 
2. Top with salt, pepper, garlic powder, onions, and Italian seasoning. 
3. Pour the beef broth around the meat, and then top with the pepperoncini peppers. Add some of the pepper juice to the pot for added flavor.
4. Place the lid on the instant pot, then turn to the ‘sealing’ position. Set to ‘Pressure Cook’ for 50 minutes. Keep in mind that it will take several minutes for the pot to come up to temperature, and then the 50-minute cooking time will start. When it’s finished, it’ll beep. Allow it to naturally release for 10-15 minutes; then you can manually release it (be careful) to relieve any remaining pressure.
5. Shred the beef. If you elect to do this on a separate plate, return it to the pot to soak up the juices (you can serve the juice on the side if you don’t want a soaked bun). 
6. Slice your hoagie rolls in half and place a slice of provolone on one or both sides of the roll. Place them on a cookie sheet and bake at 325 until the cheese is melted. 
7. Add the beef to the sandwiches, then top with the leftover pepperoncini and pickled vegetables. 

If you’re looking for a great recipe that’s easy to make and is sure to please, this one is for you. You can modify the recipe for a slow cooker, but I like using the instant pot  –  just personal preference. If you don’t have an instant pot, there’s no time like the present to find a screaming deal on one or to request one as a gift (nothing says Valentine’s Day love like a kitchen appliance). 

Also, when I make these sandwiches, I like to stop by our local Jimmy John’s (or a comparable location) to get some of their day-old bread. They are perfect for these Italian Beef sandwiches and are really cheap. Plus, our family loves them! 

Read Next:

Easy Holiday Roquefort Roasted Cauliflower Recipe

Favorite Fall Foods: 2 Comforting Recipes to Start the Season

Kick-Off Football Season with this Chile Con Queso Recipe

Yield: 12

Italian Beef Sandwiches

Print

These Italian beef sandwiches are delicious and easy to make in an instant pot.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 3-pound chuck roast
• 1 cup beef broth (I prefer low sodium)
• 1 tbsp Italian seasoning
• 1 tsp salt (I prefer sea salt)
• 1 tsp garlic powder
• 1 tsp dried minced onions
• 1/2 tsp black pepper
• 1 cup sliced pepperoncini peppers with juice
• Hoagie rolls
• Sliced provolone cheese
• Giardiniera pickled vegetables

Instructions

Cut roast into several pieces and place in the instant pot. 

Top with salt, pepper, garlic powder, onions, and Italian seasoning. 

Pour the beef broth around the meat, and then top with the pepperoncini peppers. Add some of the pepper juice to the pot for added flavor.

Place the lid on the instant pot, then turn to the ‘sealing’ position. Set to ‘Pressure Cook’ for 50 minutes. Keep in mind that it will take several minutes for the pot to come up to temperature, and then the 50 minute cook time will start. When it’s finished, it’ll beep – allow it to naturally release for 10-15 minutes; then, you can manually release it (be careful) to release any remaining pressure.

Shred the beef. If you elect to do this on a separate plate, return it to the pot to soak up the juices ( you can serve the juice on the side if you don’t want a soaked bun). 

Slice your hoagie rolls in half and place a slice of provolone on one or both sides of the roll. Place them on a cookie sheet and put them in the oven at 325 until the cheese is melted. 

Add the beef to the sandwiches and top with the leftover pepperoncini and the pickled vegetables. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 100mgSodium: 629mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 31g

Nutrition information is an estimate.