Instant Pot Italian Beef
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Instant Pot Italian Beef pulls from deep Italian-American roots and brings comfort straight to your table. The recipe easily fits paleo and Whole30 lifestyles, just skip the bread and pile the shreds onto greens or roasted veggies.
Whether you need an easy meal prep idea or a crowd-pleasing sandwich for game day, this dish delivers real flavor every time.
For even more delicious pressure cooker recipes, check out my Instant Pot Recipes page.
Close your eyes and imagine the savory aroma of garlic, oregano and juicy beef slowly filling your kitchen. That’s the magic of Instant Pot Italian Beef: a Chicago classic reimagined for busy home cooks. With a few core ingredients and an electric pressure cooker, you get all the tangy, rich flavors in a fraction of the time.
Why You’ll Love This Recipe
- Perfect for a busy weeknight, meal prep, or a game-day spread.
- Turns simple ingredients into crave-worthy comfort food.
- It is versatile with multiple serving options.
You’ll Also Love: Instant Pot Beef Bourguignon
Ingredients
Boneless beef chuck: The foundation of real Chicago-style Italian beef. This cut is known for:
- Marbling and connective tissue that break down in the Instant Pot for fork-tender, juicy shreds.
- Deep beefy flavor that holds up to bold seasoning and tangy add-ins.
- Availability in most grocery stores, often labeled as “chuck roast” or “shoulder roast.”
When shopping, pick a 3-4 pound boneless chuck roast with visible streaks of fat and rich, red color. Avoid leaner cuts, they tend to dry out during pressure cooking and won’t give you that melt-in-your-mouth bite.
Dietary note: boneless chuck is naturally gluten-free, paleo, and Whole30-friendly.
- Classic Italian seasoning: It is more than a single spice, it’s a blend that brings out the best in beef.
- Onion: Sliced or diced, it builds sweet notes and adds richness to the broth.
- Bell pepper: Red, yellow, or green add a gentle sweetness and subtle crunch.
- Beef stock: Use the best you can find. Taste ratings consistently put brands like Kettle & Fire, Trader Joe’s, and Zoup! at the top for their bold, clean beef flavor. Avoid overly salty or artificial stocks, they can overpower the dish.
- Pepperoncini peppers: These mild pickled peppers give the dish its trademark tang and just a touch of gentle heat. Pour in some of the brine for extra brightness in the final broth.
- Giardiniera: This classic Chicago condiment (spicy or mild) features pickled veggies like carrots, cauliflower, and peppers.
- Fish sauce: Adds an additional layer of flavor, without added sugar or questionable ingredients. Substitute Worcestershire sauce if you prefer.
Check out the printable recipe card below for the complete recipe and detailed instructions.
You’ll Also Love: Instant Pot Beef Stew
How to Make Instant Pot Italian Beef
Cut boneless, beef chuck roast into 4 equal sized pieces. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Turn on your pressure cooker and push the “Sauté” 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 transfer to 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. Do Not Skip This Step or you will risk a “Burn” notice.
Set the trivet in the liner, then add the browned meat and onion slices.
Place the lid on your Instant Pot and twist to lock. Check to make sure the valve is in the “Sealing” position, press the “Manual” or “Pressure Cook” on (High) pressure, and adjust the time to 60 minutes. Newer models will display as 1:00.
While the meat is cooking, slice the bell peppers and toss them with salt, pepper, and garlic powder.
Sauté 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.
Note: Always let the pot do a natural pressure release (NPR). This means letting the pressure drop on its own for 15 to 25 minutes after cooking. Natural release keeps the beef succulent, letting muscle fibers relax instead of tightening up and losing juices.
Use two forks, a pair of sturdy tongs, or even a stand mixer with the paddle attachment (for large batches). Pull along the grain for long, tender pieces. For a more rustic texture, break some sections into shorter shreds.
Mix with the bell peppers and serve over cauliflower rice, mashed potatoes or a green salad for Whole30 and Paleo.
To the Make Italian Beef Sandwiches
Slice the roll in half without cutting all the way through. Place under the broiler for a few minutes to toast. Place your beef on the roll, top with giardiniera, pepperoncini peppers, then ladle the hot juices over the top.
Don’t forget the napkins!! If you’re feeling really fancy, top with provolone cheese!
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!
Notes
- The original Italian Beef would be cooked with wine or beer. To keep this version Whole30 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 made after 2018.
Whole30 / Paleo and Keto Variations
Instant Pot Italian Beef is naturally packed with flavor and adapts easily to Whole30, paleo, and keto needs. The key is creative plating and bold, compliant toppings.
- Greens Bowl: Pile hot beef on a bed of mixed greens (arugula, spinach, or chopped romaine). Pour over a few spoonfuls of cooking juices for extra flavor.
- Roasted Veggies: Serve the beef atop a mix of roasted cauliflower, carrots, zucchini, or asparagus. The beef’s savory juices turn simple veggies into something special.
- Cauliflower Rice: Spoon the beef and its broth over a steaming mound of cauliflower rice, soaking up every drop of savory juice without extra carbs.
- Sweet Potato Boats: Split roasted sweet potatoes and fill with hot Italian beef. Top with compliant salsa, fresh herbs, or citrusy pickle relish.
- Peppers and Onions: Use roasted bell peppers or sautéed onions as a “bed” for the beef, then garnish with spicy pickled veggies.
Popular Topping Options
A crunchy, tangy topping is essential for balance, and it turns even a humble bowl of shredded beef into a fork-and-knife feast!
- Classic: Spicy giardiniera, melted provolone, au jus
- Mild: Sweet peppers, mozzarella, fresh basil
- Paleo: Hot giardiniera, roasted fennel, parsley
- Low-carb: Pepperoncini, shaved radish, arugula
How to Store
- Chill fast: Let beef cool, then pack into airtight containers with enough juice to keep it moist.
- Fridge: Keeps well for 3-4 days.
- Freezer: Up to 6 months with minimal loss of flavor.
To reheat:
- Simmer beef and jus in a saucepan or in the Instant Pot on “Sauté.”
- Keep the beef in its juices to prevent drying.
- For sandwiches, warm portions and pile onto hot rolls so the bread soaks up all the good stuff.
FAQs
Yes, just add 15-20 minutes to cook time. No thawing needed.
Absolutely! Assemble everything raw in a bag and freeze, or cook and freeze for grab-and-go dinners.
Store beef in its cooking juice, and always reheat with some liquid.
Chuck roast wins for juicy texture. Others work, but aren’t as forgiving.
Yes, but – don’t fill past the Instant Pot’s max line, and add a few extra minutes to cook time.
More Delicious Beef Recipes
- Instant Pot Barbecue Beef Sandwiches
- Santa Maria Style Tri-Tip
- California Burgers
- Asian Beef Salad
- Smashed Potato Burgers
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Instant Pot Italian Beef Recipe
Equipment
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
- pepperoncini for serving
- giardiniera for serving
Instructions
- Cut boneless, beef chuck roast into 4 equal sized pieces. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Turn on your pressure cooker and push the “Sauté” 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 transfer to 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. Do Not Skip This Step or you will risk a “Burn” notice.
- Place the trivet in the liner, then add the browned meat and onion slices.
- Place the lid on your Instant Pot and twist to lock. Check to make sure the valve is in the “Sealing” position, press the “Manual” or “Pressure Cook” on (High) pressure, and adjust the time to 60 minutes. Newer models will display as 1:00.
- While the meat is cooking, slice the bell peppers and toss them with salt, pepper, and garlic powder. Sauté 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. Note: Always let the pot do a natural pressure release (NPR). This means letting the pressure drop on its own for 15 to 25 minutes after cooking. Natural release keeps the beef succulent, letting muscle fibers relax instead of tightening up and losing juices.
- Use two forks, a pair of sturdy tongs, or even a stand mixer with the paddle attachment (for large batches). Pull along the grain for long, tender pieces. For a more rustic texture, break some sections into shorter shreds.
- Top with the bell peppers and serve over cauliflower rice, mashed potatoes or a green salad for Whole30 and Paleo. Served on toasted bun with sliced provolone cheese for a traditional sandwich. Garnish with pepperoncini and/or giardiniera.
Notes
- For Italian beef sandwich: Slice the roll in half without cutting all the way through. Place under the broiler for a few minutes to toast. Place your beef on the roll, top with giardiniera, pepperoncini peppers, then ladle the hot juices over the top.
- How to store:
- Chill fast: Let beef cool, then pack into airtight containers with enough juice to keep it moist.
- Fridge: Keeps well for 3-4 days.
- Freezer: Up to 6 months with minimal loss of flavor.
- To reheat:
- Simmer beef and jus in a saucepan or in the Instant Pot on “Sauté.”
- Keep the beef in its juices to prevent drying.
- For sandwiches, warm portions and pile onto hot rolls so the bread soaks up all the good stuff.
How do you think this would do in a crockpot? I haven’t gotten an instant pot yet ?
I think it would do great, Casey!
Is the fish sauce necessary, or can I omit it? This beef looks so good!
I would love some right now:-) I’m having trouble signing up to your newsletter is there any way you can add me?
I hope you get a chance to try it, Deena it is really good! I do not think that I can add you to my newsletter, but I will give it a try. 🙂
Could you just throw the bell peppers right in the instant pot with the meat?
This Italian Beef sandwich looks absolutely delicious! I can almost smell it through the screen. I have pinned this because I plan on making it soon!
This is such a great dinner for a hot summer day (it’s sooo hot in Georgia right now)! I love French Dips so I know I would love this too! Thanks for sharing another wonderful recipe with all of us at Weekend Potluck, Lisa! We hope to see you again this Friday 🙂 Have a great week!
Just made this for the family and it was fantastic. Wouldn’t change a thing!!
How many bell peppers? I don’t see that in the recipe info
One red and one green, Renee. Sorry about that, my recipe plugin is deleting items for no reason.