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