Pressure Cooker Italian Beef

Serves 6 in about 1 hour. A pressure cooker recipe built around chuck roast cut and giardiniera.

Ingredients

• 3-4 lb chuck roast, cut into 1-pound chunks
• 1 (1 oz) packet zesty italian dressing mix
• 1 teaspoon dried oregano
• 1 ½ teaspoon dried basil
• 4 cloves garlic, minced
• ½ (16 oz) jar mild pepperoncinis
• ⅓ cup pepperoncini juice from the jar
• ¼ cup red wine (optional)
• 1 (10.5 oz) can beef broth or consommé
• 6 hoagie rolls
• 6-12 slices provolone cheese
• 1 (16 oz) jar giardiniera (italian pickled vegetables)

Method

1. Tip in the meat to the pot. Scatter with the Italian dressing mix, oregano, and basil.
2. Mince the garlic and add to the pot.
3. Stir in the pepperoncinis to the pot, just use half of the 16 oz jar, and save the rest for garnish.
4. Tip in about ⅓ cup (or more as needed) of the juice from the pepperoncini jar to the pot.
5. Stir in the red wine, if using. Then pour the beef broth over everything and give it a good stir.
6. Close the lid and set the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 60 minutes*. High Pressure. The pot will take several minutes to come to pressure.
8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
9. When the pin in the lid drops back down, open the lid and skim off some of the fat that is on top.
10. Shred the beef using two forks. You may need to remove it to a plate to do this. Then just add it right back into the pot.
11. Use a slotted spoon to put some of the shredded beef onto a hoagie roll, top with provolone cheese, then add some of the giardiniera and pepperoncinis on top.
12. You can use the au jus from the pot to dip the sandwiches in, if you like!

More instant pot ideas are in the instant pot collection.