Instant Pot Italian Beef Sandwiches: A Hearty Dinner with Hands-Off Cooking

These Italian beef sandwiches are a good option when you want something hearty but do not want to spend the afternoon tending a pot on the stove.

A chuck roast cooks in the Instant Pot with broth, Italian herbs, and pepperoncini. Once tender, the beef gets shredded and piled onto rolls with a little of the cooking liquid. Add provolone if you like, then toast the sandwiches just long enough to melt the cheese.

The cooking time is longer than a quick weeknight skillet meal, but most of it is hands-off. This is a useful one to start early on a weekend or an afternoon at home.

Why This Dinner Works

• The pressure cooker handles most of the cooking.
• A chuck roast becomes tender enough to shred.
• Extra beef can become another sandwich or a rice bowl.

Recipe at a Glance

Servings: 6
Prep: 15 minutes
Pressure cook: 60 minutes
Additional time: About 40–50 minutes for browning, pressurizing, releasing pressure, and assembling
Total: About 2 hours
Equipment: A 6-quart Instant Pot

Ingredients

• 2½ pounds boneless beef chuck roast, trimmed of large exterior fat and cut into 4 chunks
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1½ cups low-sodium beef broth
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• ½ cup sliced pepperoncini, drained
• ¼ cup pepperoncini brine
• 6 hoagie rolls
• 6 slices provolone cheese, optional

How to Make It

1. Pat the beef dry and season with salt and pepper. Select Sauté and heat the oil. Brown the beef in two batches, about 2 minutes per side. Transfer to a plate.
2. Pour in the broth. Scrape the bottom thoroughly with a wooden spoon until no browned bits remain stuck to the pot. Cancel Sauté.
3. Add the onion, garlic, Italian seasoning, garlic powder, pepperoncini, and brine. Return the beef and its accumulated juices to the pot.
4. Lock the lid and set the valve to Sealing if your model requires it. Cook on High Pressure for 60 minutes. Allow approximately 15–20 minutes for the pot to reach pressure before the countdown begins.
5. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure according to your appliance instructions.
6. Remove the beef and shred with two forks. If it resists shredding, return it to the liquid and pressure cook for another 10–15 minutes, followed by another 10-minute natural release.
7. Return the shredded meat to the juices. Use tongs to fill the rolls so they do not become overly soggy.
8. Add provolone, if using, and place the open sandwiches on a baking sheet. Broil for 1–2 minutes, watching closely, until melted. Serve with a small bowl of the cooking juices for dipping.

What to Serve with It

A bagged salad, coleslaw, or raw vegetables makes an easy side. Oven fries work well if you want something more filling.

A Simple Tip

Pepperoncini add tang and a little heat. Use mild ones for a gentler flavor, and let everyone add extra peppers to their own sandwich.

An Easy Sandwich Night

Keep this recipe handy for a relaxed weekend dinner or a casual meal with family. Toasted roll, tender beef, melted cheese—what would you put on the side?