Hearty Instant Pot Italian Beef Sandwiches

Ready in: 1 hour 15 minutes · Serves: 6-8 · Technique: Instant Pot · Storage: Up to 4 days in the fridge, or 3 months in the freezer.

Quick Answer

A delicious, hearty meal perfect for fall gatherings, these Instant Pot Italian Beef Sandwiches are quick to prepare and sure to please a crowd.

When the chill of late fall drapes over New York City, I find myself reaching for the warmth of comforting meals that echo the heartiness of the season. As I prepare for the upcoming gatherings of Thanksgiving and Christmas, the flavors of these Instant Pot Italian Beef Sandwiches bring an extra layer of warmth and camaraderie to my dinner table. This dish is perfect for feeding a crowd, sizzling with rich, savory notes that box up perfectly for leftovers-or perhaps to share with friends during one of our cozy holiday movie nights.

A Perfect Comforting Dish

Why You'll Love This Recipe

• Perfect for feeding a crowd during holiday gatherings.
• Rich and savory flavors that warm the soul.
• Easy to make in an Instant Pot, saving you time in the kitchen.
• Great for leftovers and makes delicious sandwiches.
• Can be frozen for pre-holiday meal prep.

Ingredients

Gather these ingredients for a hearty dish that will please everyone at the table:

For the Italian Beef

• 3-4 pounds chuck roast
• 2 tablespoons olive oil
• 1 packet Italian dressing mix
• 1 cup beef broth
• 1 jar (16 ounces) pepperoncinis (including the juice)
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce

For Serving

• Sub rolls or Italian hoagie rolls
• Provolone or mozzarella cheese, sliced (optional)

How to Make Instant Pot Italian Beef Sandwiches (Step-by-Step)

Follow these simple steps to create the ultimate comfort food for your next gathering.

Step 1: Sear the Meat

In my trusty 6-quart Instant Pot, I turn on the sauté function and swirl in two tablespoons of olive oil until it shimmers invitingly. Carefully, I place the chuck roast in the pot, allowing it to sear on each side for about 4-5 minutes until a beautiful golden crust forms. This step is crucial, as it seals in the juices and builds that deep flavor.

Step 2: Add the Flavorings

With the roast nestled, I sprinkle the Italian dressing mix over the top, followed by the minced garlic, Worcestershire sauce, beef broth, and the whole jar of pepperoncinis (yes, juice and all!). The aroma wafts up and fills my kitchen like a warm hug.

Step 3: Pressure Cook

Securing the lid and ensuring the pressure valve is set to sealing, I select the manual setting on the Instant Pot and cook on high pressure for 60 minutes. The anticipation builds as the pot works its magic-who needs the chilly street sounds of the city when you have the comforting hum of dinner cooking?

Step 4: Shred and Serve

Once the timer beeps, I let the pressure release naturally for about 10-15 minutes, then switch to quick release for any remaining pressure. Carefully removing the roast from the pot, I use two forks to shred the meat-it should fall apart effortlessly. I return the shredded beef to the pot, allowing it to soak up the savory juices while I toast the sub rolls.

Step 5: Assemble the Sandwiches

Layer a generous scoop of the flavorful beef mixture onto each roll, and if you're feeling extra indulgent, top with sliced provolone or mozzarella cheese. A quick trip under the broiler for a few minutes melts the cheese to gooey perfection, wrapping everything in a delightful, cheesy embrace.

Common Mistakes to Avoid

• Not Searing the Meat: Skipping the searing step can lead to a less flavorful dish. Trust me, those brown bits are a gold mine of flavor!
• Overfilling the Pot: Make sure the total ingredients fit well within the Instant Pot; overcrowding can lead to uneven cooking and potential burn notices.
• Ignoring the Resting Time: Allowing the roast to rest before shredding ensures that it retains its juices, resulting in a more succulent sandwich.

Tips and Tricks for Success

• For a little extra kick, add more of the pepperoncini juice to the beef for a tangy twist.
• These sandwiches freeze beautifully, making them ideal for pre-holiday meal prepping.
• Pair with a side salad or crispy fries for a complete meal that will satisfy everyone at the table.

Variations

• Use brisket instead of chuck roast for a different flavor profile.
• Replace pepperoncinis with banana peppers for a milder taste.
• Incorporate sliced jalapeños for added heat.
• Swap provolone for cheddar cheese for a different cheesy experience.
• Add sautéed onions and peppers for extra texture and flavor.

How to Serve

• Layer a generous scoop of the flavorful beef mixture onto each sub or hoagie roll.
• If desired, top with sliced provolone or mozzarella cheese.
• Broil for a few minutes to melt the cheese and create a toasty finish.
• Serve with a side of au jus for dipping.
• Garnish with fresh herbs, such as parsley or basil, for added flavor.

Make Ahead and Storage

• Make Ahead: The beef can be cooked a day prior and stored in the fridge. Just reheat before serving.
• Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: These sandwiches are fantastic reheated in the microwave or in the oven for a few minutes.
• Freezing: If you want to freeze them, they can last up to 3 months in the freezer. Be sure to pull them out a day ahead to thaw in the fridge.

Recipe Notes / What I Learned

Through testing this recipe for the first time, I realized that the beauty of Italian beef sandwiches lies not only in the flavors but in the communal joy they inspire. Each bite is a reminder that good food brings people together, especially during the bustling holiday season in my corner of New York City.

Yield and Serving Size

Yield: 6-8 servings · Serving Size: 1 sandwich

Nutrition Snapshot

Estimated Nutrition Per Serving: ~450 calories · 30g protein · 35g carbs · 20g fat

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