Italian Shredded Beef | Instant Pot Pressure Cooker

Italian Shredded Beef


My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef everyday. Happy to report, he LOVED this Italian Shredded Beef!


So naturally, as a GREAT wife, I am determined to find more ways to make beef.


This Italian Shredded Beef is a WINNER!


Not only is this Shredded Beef a winner, it is EASY and made pressure darn FAST using my Instant Pot Pressure Cooker in just over an hour (if slow roasted in the oven or slow cooker, this would take hours).


I’ve made other “hubby approved” beef in my Instant Pot, too — check out my Barbacoa Shredded Beef and Umami Mongolian Beef & Broccoli.


This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, tender & juicy. It would be delicious served in a variety of ways!


The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!

Italian Shredded Beef

Ingredients

2.5-3 pound Beef Chuck Roast, cut in half (recommended for even cooking – not pictured)

1 t dried oregano

1 t dried basil

1/2 t dried thyme

1/2 t dried rosemary

1 t garlic powder

1/2 t onion powder

1 t salt

1/2 t black pepper

1/4 t crushed red pepper, optional for spice

2 T olive oil

1 cup beef broth

1-2 T Worcestershire sauce

1/2 cup pepperoncini brining liquid from jar

8-10 pepperoncini

1 small onion, quartered

2-3 garlic cloves, smashed

Essential Tools

Pressure Cooker, I have the Instant Pot

Meat Shredding Tool, optional

pair of Tongs

Instant Pot Silicone Mitts

Directions

Mix seasoning blend. Set aside.

Cut roast in half (recommended for more even cooking). Rub roast with seasoning blend on all sides.

Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and both pieces of seasoned meat.

 

Sear well on all sides, about 3-5 minutes.

Remove roast from pressure cooker using tongs. Set aside.

 

IMPORTANT: You MUST DEGLAZE the bottom of your pressure cooker insert — if you do not, your cooker may not come to pressure and will continue to burn.

Add cooking liquid: beef broth,  brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk.

Use Tongs to return seared roast to pressure cooker directly into cooking liquid.  Add pepperoncini, onion and garlic.

Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).

Remove lid. YUM!

 

Shred beef using shredder tool or tongs.

Serve in a variety of ways!

Tonight we had our beef over parmesan grits with a spoonful of jus (cooking liquid).

SO. FREAKING. GOOD!

You could also serve over polenta, mashed potatoes, baked potato, egg noodles, rice, your choice of toasted bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!

Italian Shredded Beef

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Food Under Pressure
Print
Italian Shredded Beef - Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
Author: Jessica Miller
Ingredients
  • 2.5-3 lb Beef Chuck Roast cut in half
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp crushed red pepper optional
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1-2 tbsp Worcestershire sauce
  • 1/2 cup pepperoncini brining liquid from jar
  • 8-10 pepperoncini whole
  • 1 medium white onion quartered
  • 3 fresh garlic cloves smashed
Instructions
  1. Mix seasoning blend. Set aside

  2. Cut roast in half (recommended for even cooking). Rub roast with seasoning blend on all sides.

  3. Turn on Pressure Cooker and set to sauté or browning mode and allow to heat. Add olive oil and sear roast on all sides.

  4. Remove roast from pressure cooker using tongs. Set aside.

  5. Add cooking liquid: beef broth & pepperoncini brining liquid. Carefully, but thoroughly deglaze pot by scraping up all seared on bits using tongs or spoon.

  6. Use Tongs to return seared roast to pressure cooker directly into cooking liquid. Add pepperoncini, onion and garlic.

  7. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

  8. When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).

    Remove lid, and remove roast to plate or cutting board. 

  9. Shred beef using shredder tool, then return to cooking liquid.

  10. Serve in a variety of ways - over grits or polenta, mashed potatoes, rice, your choice of bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!