Tasty, easy, and of course delicious – all things that describe our Instant Pot Chicago-style Italian beef sandwiches recipe. The beef is tender and filled with flavor and put on sandwich bun and loaded with toppings – YUM!
If you too have a love for those delicious beef sandwiches, you need to make our Instant Pot Chicago-style Italian beef sandwiches recipe. It is sooo good and an easy Instant Pot recipe to make.
I might even dare say one of the best sandwiches recipes I’ve had in a long time. It is a nice hardy meal made in the Instant Pot, but a different way to make a chuck roast recipe.
Our family loves a good Italian beef recipe, and this has proved to be a crowd pleaser, not to mention an easy entree to serve at a sandwich buffet style gathering. All you need to do it get the chuck roast going and provide the topping! Talk about simple, but amazing.
You can even serve it with some of our Air Fryer “Roasted” Potatoes, Easy Boston Baked Beans Recipe, and of course you cannot forget our Mom’s Cheese Potatoes Recipe. They are all get to serve for a crowd!
Ingredients You Need to Make Our Instant Pot Chicago-Style Italian Beef Sandwiches Recipe:
- Boneless beef chuck roast
- Salt
- Pepper
- Olive oil
- Fresh mushrooms
- Celery, roughly chopped
- Onion, cut into wedges
- Minced garlic
- Dried thyme
- Dried oregano
- Beef broth
- Beef base (You can find it HERE or at your local grocery store)
- Italian rolls or French rolls, split in half
- Giardiniera, drained
How To Make Our Instant Pot Chicago-Style Italian Beef Sandwiches Recipe:
When you are ready to start making your Italian beef sandwiches, start by taking out the chuck roast and cutting it in half.
Now, generously sprinkle both salt and pepper on all sides of the chuck roast.
Then heat up a large skillet on the stovetop and add in some olive oil.
Once the oil is hot, drop the meat into the pan searing all the sides of the roast in the oil.
It should take about 1-2 minutes per side to sear the meat, you’ll know because it will start to turn dark brown.
NOTE: You can also do this on the SAUTE function in the Instant Pot if you wanted to however with how large the roast is, it might be a little harder to do.
When all the sides have been seared, transfer the roast into the Instant Pot.
Once that is set, place the mushrooms, celery, onion, garlic cloves, thyme, and oregano into a food processor and chop everything together until they are finely chopped.
After the vegetables have been chopped, pour them over top of the seared chuck roast.
Then, in a medium mixing bowl, combine the beef broth and the beef base and mix it all together and pour it over top of the chuck roast.
Now, place the top on the Instant Pot and lock it into place, making sure the valve is in the SEALING position.
Once that is done, press the PRESSURE COOK or MANUAL button and set the timer for 100 minutes.
Our general rule of thumb is to set the timer for 20-25 minutes per pound of meat and we used a 4lb chuck roast. So if you have a 3lb roast I would suggest setting the timer for 75 minutes.
After the timer runs out, allow the meat to do a natural release of the pressure in the Instant Pot. However, I normally just let it sit on the KEEP WARM function all day until I need to make dinner to make the meat extra tender.
Then when you are read to serve, remove the meat from the Instant Pot and shred it with two works or pop it into a stand mixer and it will shred it fast.
Now, return the shredded meat to the Instant Pot and mix it up into the juices and let it sit for 5-10 minutes.
When you are ready to serve, use a slotted spoon and place the beef on the buns and then top it with the giardiniera and enjoy!
You can also serve the juice in a bowl with the sandwich too for dipping!
To Make This Italian Beef Recipe You Will Need:
- Instant Pot
- Large skillet
- Food processor
- Medium mixing bowl
- Forks or a mixer for shredding the beef
- Slotted spoon (great for making sure that you bun doesn’t get too soggy)
Is This an Authentic Chicago-style Beef Sandwich?
Chicago-style sandwiches are usually made of thinly-sliced beef. The flavors of this beef are authentic, but we shred this beef for convenience instead of slicing it.
If you have the tools to thinly slice beef so that it’s paper-thin – then totally go for it! But if not, the shredded version like this will taste just as great!
What is Giardiniera?
Giardiniera is a spicy Italian-style relish of mixed pickled vegetables. Some people make it themselves (here is a great recipe by the Daring Gourmet if you want to make your own) or you can buy it pre-made and it’s just as delicious!
We highly recommend using giardiniera to add loads of flavor and to make it a more Chicago-style sandwich! Here is where you can get it on Amazon.
Toppings for Italian Roast Beef Sandwiches?
Here are some ideas for what to put on an Italian beef sandwich. But let us know wha you like to put on yours!
- Giardiniera
- Banana peppers
- Mozzarella cheese
- Chopped bell peppers
- Pepperoncini peppers
- Diced onion
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Tasty New Ways to Make Beef in the Instant Pot:
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Give These Beef Sandwiches a Try Too!
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Instant Pot Chicago-Style Italian Beef Sandwiches Recipe
Ingredients
- 1 Boneless beef chuck roast, (4 pounds)
- 1 teaspoon salt
- ¾ teaspoon pepper
- 2 Tablespoons olive oil
- ½ pound fresh mushrooms
- 2 celery ribs, roughly chopped
- 1 medium onion, cut into a few wedges
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 4 cups beef broth
- 1 Tablespoon beef base, (https://amzn.to/3gYwv3g)
- 12 Italian rolls, or French rolls, split
- 1 jar giardiniera, (16 ounces), drained
Instructions
- Cut roast in half; sprinkle generously with salt and pepper on all sides.
- In a large skillet on the stove top, warm up the olive oil. Once hot, sear all sides of the roast in oil (about 1-2 minutes per side – it will start to turn dark brown). Transfer roast pieces to the Instant Pot.
- In a food processor, combine the mushrooms, celery, onion, garlic, thyme, and oregano. Cover and process until finely chopped. Transfer chopped vegetables to Instant Pot on top of roast.
- Mix together the beef broth and beef base; pour over top. Place the lid on the Instant Pot, lock it into place and turn the valve to the SEALING position.
- Press the PRESSURE COOK or MANUAL button and set the timer for 100 minutes (20-25 minutes per pound of meat).
- Allow the Instant pot to do a NATURAL RELEASE of the pressure. Then I normally let it sit on “keep warm” until I need it and let the meat get extra tender.
- Remove meat and shred with two forks. Return meat to Instant Pot and let it soak in the liquid for a few minutes. Using a slotted spoon, serve beef on buns; top with giardiniera. If desired, scoop some of the liquid from the Instant Pot into a small bowl and serve along side the sandwiches for dipping.
Notes
- Instead of using a pan you can use the SAUTE function in the Instant Pot if you wanted to however, with how large the roast is, it might be a little harder to do.
Nutrition
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