Instant Pot Italian Beef is tender shredded chuck roast cooked in the electric pressure cooker with onions, pepperoncini peppers, and a delicious au jus.The shredded beef makes amazing Italian Beef Sandwiches!
Turn the Instant Pot on to saute mode and let it heat up until it reads "hot"
While the pot heats, pat your beef dry with paper towels. Cut it into 2 to 3 large pieces. Cut away and discard any larger chunks of white fat. Season each side of the roast with salt and pepper.
Add the vegetable oil to the pot and brown the beef for about 8 minutes until it releases from the bottom. Turn to the other side and brown for additional 8 minutes. Remove the beef from the pot and set aside. This step can be skipped if you are short on time.
In the empty pot add the onions and saute for about 3 minutes. Stir in the onion powder, oregano, basil, and pepper. Saute an additional 1 minute.Pour the beef broth in the pot and deglaze the bottom by scraping up all the browned bits. This will help prevent from getting the burn notice.Turn the saute function off.
Add the soy sauce, worcestershire, garlic cloves , au jus packet, and half the jar of pepperoncinis (and juice) to the pot. Give it a stir. Add the beef back to the pot.
Pop the lid on and turn the valve to seal. Set the pot to cook for 15 MINUTES PER POUND On high pressure. In this case we are cooking for 45 minutes.
Do a 15 minute natural release. Then release the remaining pressure with a quick release.
Remove the beef from the pot onto a rimmed baking sheet or plate. With a slotted spoon remove as many onions and peppers as you can from the pot, you will use those for serving! If there is a lot of grease on the top of your au jus skim that off. Then turn the pot on saute mode to simmer the au jus.Shred the beef.
Serve it up!! See the next section for serving options!
Option 1 - warm your rolls in the oven, melt provolone cheese on the roll, pile high with shredded beef, the cooked onions and pepperoncinis, serve extra sliced pepperoncinis on top, and a side of au jus.
Option 2 - warm your rolls in the oven, smear with lots of cream cheese, top with shredded beef and candied jalapenos!
Option 3 - serve shredded beef alone with dipping au jus and pepperoncinis (great low carb option)
LARGER CHUCK ROASTS: Make note of the size of your chuck roast. Plan to cook your Italian Beef for 15 minutes per pound.MAKE AHEAD: Prepare completely, mix the cooked onions, pepperoncinis, and about ½ cup of au jus together with the shredded beef, let cool and then refrigerate in an airtight container for up to 5 days. Also cool and refrigerate the au jus.REHEATING: When it is time to eat you can warm the beef in the oven at 300 for about 15 minutes. Skim the fat off the top of the au jus and then warm through on the stove top in a saucepan over medium heat.