Instant Pot Italian Beef
- Author: Annie Chesson
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- 2.5 – 3 pound beef chuck roast
- 1 25 oz jar pepperoncini
- 1 25 oz jar giardiniera
- Basil, optional garnish
- Turn your Instant Pot on saute (high level)
- Sear your beef roast on both sides in a little olive oil until it has a brown crust
- To your seared beef, add your jars of giardiniera and pepperoncini (juice and all, don’t drain the jars)
- 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.
- 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!
- Yummy ways to eat this beef: all by itself, over mashed potatoes, on a sandwich using the cooking liquid as a “jus” (dipping liquid)
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 1 g
- Fat: 17 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 21 g
- Cholesterol: 64 mg