Instant Pot Italian Beef Recipes

PRESSURE-COOKER ITALIAN BEEF SANDWICHES

Pressure-Cooker Italian Beef Sandwiches image

With only a few ingredients, this roast beef is a snap to throw together. The meat turns out wonderfully tender. -Lauren Adamson, Layton, Utah

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 jar (16 ounces) sliced pepperoncini, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup water
2 packages Italian salad dressing mix
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 beef rump roast or bottom round roast (3 to 4 pounds)
12 Italian rolls, split

Steps:

In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally. A thermometer inserted into beef should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to pressure cooker; heat through. Serve on rolls. To make ahead: In a large shallow freezer container, combine the first 7 ingredients. Add roast; cover and freeze. To use, place freezer container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

INSTANT POT ITALIAN BEEF ROAST RECIPE

Instant Pot Italian Beef Roast Recipe image

Use three easy pantry staples to get this perfect Instant Pot Italian Beef Roast. Cooking a roast in the Instant Pot is the best way to achieve moist, fall apart with a fork roast!

Provided by Lauren

Categories Main Course

Time 1h25m

Number Of Ingredients 7

Ingredients

2 Tablespoons olive oil
3 pounds beef chuck roast
salt and pepper, to taste
1 ounce dry onion soup mix (1 packet)
1 ounce brown gravy mix (1 packet)
1 ounce Italian dressing mix
1½ cups beef broth

Steps:

Season roast with salt and pepper on all sides.
Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the "saute" feature. Saute your roast on all sides for 2-3 minutes on each side, or until browned.
In a bowl, mix together all three packets and 1 cup of beef broth.
Pour broth mixture into your Instant Pot over your roast and seal the lid. Set pot to HIGH pressure. Set your knob to sealing and the timer to 60 minutes.
Let your roast come to pressure and cook for 60 minutes. Then do a natural release for 10 minutes, followed by a quick release.
Remove your roast and slice or shred with forks.

Nutrition Facts : Calories 481 kcal, Carbohydrate 6 g, Protein 45 g, Fat 31 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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