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Instant Pot Italian Shredded Beef | Food Under Pressure

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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 every day. 

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 Instant Pot Italian Shredded Beef a winner, but it is also EASY and made FAST using my Instant Pot Pressure Cooker in just over an hour.


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

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Pin this recipe for later!

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This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, and it is tender & juicy. It is 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!

Food Under Pressure
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Italian Shredded Beef - Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
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!

Step by Step Directions

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

Prepare your roast

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 and set aside.

Sear your roast

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 and set aside.
Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don't scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.

Deglaze your pot

Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don’t scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.
Add cooking liquid: beef broth,  brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.

Deglaze your pot, continued

Add cooking liquid: beef broth,  brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.
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.

Pressure cook your roast

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.

Shred your roast

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.
food under pressure

Instant Pot Italian Shredded Beef

Serve in a variety of ways… over polenta, grits or rice. In a toasted roll or tortilla shell. Mixed with pasta, in a hash, on a salad. The possibilities are endless, and any way you serve it, this Italian Shredded Beef is DELICIOUS!

 

food under pressure
Food Under Pressure

Instant Pot Twice Baked Potatoes | Food Under Pressure

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Twice Baked Pressure Cooker Potatoes [Instant Pot]

Quick Twice Baked Pressure Cooker Potatoes

There are tons of great ways to use potatoes. Baked, mashed, fried, boiled, as a salad, au gratin’ed, tater totted, hash-browned, home-fried… Yum! —> that kinda reminded me of Forrest Gump when Bubba talks about all the ways you can eat shrimp ?

I love potatoes. But, I don’t always love dealing with cooking them. Why? Because a lot of these methods/recipes take forever. Even the simple baked potato… 45-60 minutes? And the even yummier twice baked version… almost 2 hours between prep and cook, right? Ugh!

I wanted to make twice baked potatoes for Christmas. I did NOT want to deal with 2 hours of attention-seeking cook time.

The solution: my pressure cooker! Personally, I have an 6 qt Instant Pot 7-in-1, and I LOVE it! It made time consuming Twice Baked Potatoes much more manageable on a busy day.

Twice Baked Pressure Cooker Potatoes
 
Ingredients
 
1 1/2 cups water
5-6 Idaho Potatoes, medium to large in size, cleaned
4 T butter
1/2 cup milk
1/4 cup sour cream
1/2-1 t salt, depending on your preference
1/2 t seasoned salt
1/4-1/2 t black pepper
1/4 t garlic powder
1/2 cup shredded cheddar cheese
1/4 cup chopped bacon, optional
2 T chives, optional
 
Essential Tools
 
Pressure Cooker, I have the 6 qt 7-in-1 Instant Pot
Trivet, like this 6 inch circle baking rack
Directions
 
Pour 1 1/2 cups water in your Pressure Cooker inner pot. Place trivet over water.
Clean potatoes. Poke 3-4 holes in each potato with a fork or knife. Place cleaned potatoes in pot on top of rack. Don’t worry if they are touching or if there is some overlap.
Close pressure cooker lid and close vent knob – for Instant Pot, turn vent knob to “Sealing”.
Cook your potatoes on High Pressure for 25-30 minutes, depending on size (mine were large, so I used 30 minutes). On Instant Pot, press Manual (should default to high pressure), then use “+/-“ buttons to adjust cook time.
Your pressure cooker will take 5-10 minutes to come to pressure, then cook time will begin.
Instant Pot will beep when cook time is complete.
Quickly release pressure (QPR) by opening vent knob.
For the Instant Pot, turn vent knob to “Venting”. I ALWAYS place a towel over the vent knob before releasing pressure.
Allow pressure cooker to remain on a “keep warm” setting.
Open lid, and use Silicone mitts or tongs to remove potatoes and place on cutting board to cool slightly.
While allowing your potatoes to cool, lift inner pot out of pressure cooker using silicone mitts or other heat proof gloves/oven mitts. Carefully remove trivet (it will be HOT), and pour out cooking liquid. Quickly rinse, then place inner pot back in pressure cooker.
With pressure cooker on “keep warm” setting, add butter, milk and seasonings and allow butter to melt and milk to warm. Do NOT let boil. Turn off pressure cooker once butter is melted and milk is warmed.
Meanwhile, cut potatoes in half lengthwise and place on half sheet baking pan. Use grapefruit spoon or other spoon to carefully scoop out the inner potato, leaving skin in tact.
Add scooped potato as well as the sour cream to the milk, butter and seasoning mixture already warmed in your pressure cooker pot.
Lay scooped potatoes skin side down on baking sheet. If you ripped the skin on a couple (like I did!) no worries at all. They will look great once filled…
Once all potatoes are scooped, blend potato with milk and butter mixture, just as you would for mashed potatoes.
I like mine really smooth and almost overtaxed – normally I would never want my mashed potatoes to be “gummy” which is what can happen if you over mix, however for this twice baked potato, it almost helps… up to you! Just make your mixture smooth.
(sorry I forgot a picture of my mashed potato mixture – blaming it on the holiday!)
Fill potato skins with mashed potato mix and top with cheese and bacon.
Melt cheese under broiler for 3-5 minutes – keep an eye out! Don’t let them burn.
Top with chives, if desired.
(Sorry – I forgot to take a picture after melting cheese and topping with chives! Blaming it on the busy holiday day again… Oops)
Twice Baked Pressure Cooker Potatoes
 
From start to finish, eat these in about 35-40 minutes (including prep)!
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