Instant Pot Italian Beef

5 from 1 reviews


  • 2.53 pound beef chuck roast
  • 1 25 oz jar pepperoncini
  • 1 25 oz jar giardiniera
  • Basil, optional garnish


  1. Turn your Instant Pot on saute (high level)
  2. Sear your beef roast on both sides in a little olive oil until it has a brown crust
  3. To your seared beef, add your jars of giardiniera and pepperoncini (juice and all, don’t drain the jars)
  4. Close the lid, seal the vent, and cook on manual high pressure for 1 hour. Quick release the pressure, remove the meat to a cutting board, and shred it using two forks.
  5. Add the shredded meat to a bowl along with any veggies left over in the Instant Pot. Ladle as much of the juice from the Instant Pot to the beef as you would like. I would recommend saving at least a portion of the juice (cooking liquid) from the Instant Pot to add to the beef as you eat it as leftovers!
  6. Yummy ways to eat this beef: all by itself, over mashed potatoes, on a sandwich using the cooking liquid as a “jus” (dipping liquid)