Instant Pot Italian Beef

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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}.

How to make Instant Pot Italian Beef:

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…..

Set 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.

More delicious beef recipes:

• Instant Pot Barbecue Beef Sandwiches
• Santa Maria Style Tri-Tip
• Instant Pot Beef Stew
• California Burgers
• Asian Beef Salad
• Smashed Potato Burgers

Check out my Instant Pot Page for more recipe ideas!

Enjoy!!

Instant Pot Italian Beef

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

4.8 from 5 votes

Print

Course: Main Course

Cuisine: Italian

Keyword: beef, Italian, whole 30, paleo

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 12 Servings

Calories: 241kcal

Author: Lisa Johnson

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
• 1 red bell pepper
• 1 green bell pepper

Instructions

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

Nutrition

Calories: 241kcal | Carbohydrates: 3g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 251mg | Potassium: 488mg | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 21.5mg | Calcium: 33mg | Iron: 2.7mg