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.

Click to get your Instant Pot today!

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Pin this recipe for later!

Pin this recipe for later!

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!

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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.
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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!

 

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