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Italian Beef in Instant Pot
Tender shredded chuck roast, in Italian herbs and spices with the added zip of pepperoncini to make tenderizing magic.
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 6
Calories 424kcal
- 3 c Beef broth
- 1 Tsp Salt
- 1 Tsp Ground pepper
- 2 Tsp Italian seasoning
- 1 Tsp Dried onion
- 1 Tsp Dried parsley
- 1 Tsp Garlic powder
- 1 Bay leaf
- 1 pkg dry Italian dressing mix (package of dried salad dressing mix. Such as good seasons)
- 3-4 lbs chuck roast
- ½ cup chopped pepperoncini
- ¼ cup pepperoncini juice
Combine beef broth, salt, pepper, Italian seasoning, diced onion, parsley, garlic powder, Bay leaf, and Italian salad dressing mix.
Put the roast in the Instant Pot.
Pour mixture over top of the roast.
Add chopped pepperoncini and liquid over roast
Cover, seal and cook on high for 1 hour.
When done allow to natural release for 15 minutes. Then release any remaining pressure and remove beef from the Instant Pot.
Shred meat with two forks
Serve topped with mozzarella cheese and extra peppers if desired.
Serving: 1serving | Calories: 424kcal | Carbohydrates: 2g | Protein: 45g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1018mg | Potassium: 850mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 5mg