Instant Pot Italian Beef

We are breaking records in Phoenix this week, 118 degrees two days in a row! Yes, I realize it is the dessert and crazy high temperatures are normal this time of year, but no one is prepared for 118 degrees now matter how long you have lived here, LOL. This Instant Pot Italian Beef is my answer to crazy temperatures, and how I manage to not use my oven during the summer…..

It also helps when the grocery store has beef chuck on sale, like I would need an additional excuse to make this delicious Instant Pot Italian Beef. All of the flavors that you would find in the Chicago original are here, and I managed to make it Paleo and Whole 30 compliant for those who are interested {just skip the Italian roll}.

There are several steps, but none of them are complicated because I do not like complicated!! Cut your boneless, beef chuck into 4 equal sized pieces. Season with salt, pepper, garlic powder,  onion powder, and Italian seasoning…..

Turn on your pressure cooker and push the Saute button. When the liner is hot, add the olive oil and swirl around the bottom to evenly coat. Sear the meat on all sides until browned…..

I did mine two at a time so they would not be overcrowded.

Once browned, remove from pressure cooker and place on a plate. Press the Cancel button and pour the beef stock and fish sauce into the liner. Use a wooden spoon to scrape all of the cooked bits off the bottom…..

Place the trivet in the liner, then add the browned meat and onion slices…..

Place the lid on your Instant Pot and twist to seal. Check to make sure the valve is in the Sealing position, push the Meat or Manual button and adjust the time to 60 minutes…..

It should be set to High Pressure as well.

While the meat is cooking, slice the bell peppers and toss them with salt, pepper, and garlic powder…..

Saute the pepper slices in a skillet with olive oil until softened and lighter in color…..

Set aside and keep warm.

When the pressure cooker beeps, allow to naturally release the pressure for 15 minutes then press the valve open to release the remaining pressure.

Lightly separate the meat, or shred if desired retaining all of the juices…..

Mix with the bell peppers and serve over cauliflower rice, mashed potatoes, a green salad, or in a fresh Italian roll…..

To the make Italian Beef Sandwiches –

Slice the roll in half without cutting all the way through. Place your beef on the roll, top with pepperoncini peppers and ladle the hot juices over the top. Don’t forget the napkins!! If you’re feeling really crazy, top with provolone cheese. 😉

Notes:

• The original Italian Beef would be cooked with wine or beer. To keep this version whole 30 I substituted the fish sauce. No, it does not taste fishy…but you will get a blast of fishy smell when you add it to the hot pan!
• I use this awesome Instant Pot for all of my recipes. {affiliate link}

OMG, this Instant Pot Italian Beef has soooo much flavor!! This sandwich tastes a lot like a French Dip, which is one of my favorite sandwiches so I was really excited about that.

One of my other favorite sandwiches…..

Instant Pot Barbecue Beef Sandwiches

and this Instant Pot Bacon Potato Salad is the perfect side dish to serve along side your sandwiches. It is Paleo and Whole 30, but the sandwiches still are not. 😉

Enjoy!!

4 from 1 vote

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Instant Pot Italian Beef

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 20 mins

 

This Instant Pot Italian Beef has all the flavors of the original while remaining Paleo and Whole 30 compliant - minus the Italian roll!

Course: Main Course

Cuisine: Italian

Servings: 4

Ingredients

• 3 pound boneless beef chuck roast
• sea salt and black pepper
• 1 tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 Tablespoon Italian seasoning
• 2 tablespoons olive oil
• 1 cup beef stock
• 1 Tablespoon fish sauce (I used Red Boat)
• 1 medium onion, sliced

Instructions

1. Cut the boneless, beef chuck into 4 equal sized pieces. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning.

2. Turn on pressure cooker and push the Saute button. When the liner is hot, add the olive oil and swirl around the bottom to evenly coat. Sear the meat on all sides until browned

3. Once browned, remove from pressure cooker and place on a plate. Press the Cancel button and pour the beef stock and fish sauce into the liner. Use a wooden spoon to scrape all of the cooked bits off the bottom.

4. Place the trivet in the liner, then add the browned meat and onion slices.

5. Place the lid on your Instant Pot and twist to seal. Check to make sure the valve is in the Sealing position, push the Meat or Manual button and adjust the time to 60 minutes

6. While the meat is cooking, slice the bell peppers and toss them with salt, pepper, and garlic powder. Saute the pepper slices in a skillet with olive oil until softened and lighter in color. Set aside and keep warm.

7. When the pressure cooker beeps, allow to naturally release the pressure for 15 minutes then press the valve open to release the remaining pressure.

8. Lightly separate the meat, or shred if desired retaining all of the juices. Mix with the bell peppers and serve over cauliflower rice, mashed potatoes, a green salad, or in a fresh Italian roll