A Spicy Perspective

Instant Pot Italian Beef

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This easy Instant Pot Italian Beef is an amazing low carb pressure cooker beef recipe, that doubles as a quick Italian Beef Sandwich recipe with pepperoncinis!

Instant Pot Italian Beef Recipe - Close up look at this fork tender beef recipe from the pressure cooker

Tender Beef 

Slow cooked beef, so tender it pulls into shred and melts in your mouth, is one of life’s true pleasures.

Although there are all sorts of ways to season and prepare beef like this, Classic Italian Beef is a personal favorite. It offers a deep meaty flavor, laced with herbs and tangy pepperoncini peppers.

You can enjoy the beef on its own as a low carb option, or pile it high on sub rolls and cover it with provolone cheese.

Bowl full of this easily cooked dinner idea

Who Invented Italian Beef?

Is Italian Beef Really Italian?

Sort of… It was actually invented in Chicago, in the 1930s, by an Italian immigrant and restaurant owner.

As the story goes, in a pinch Al Ferreri stretched a beef roast to feed over 150 people by shaving it extra thin and serving the meat, soaking in its juices, on bread.

This led to a sandwich shop chain that has been making beef sandwiches this way for decades.

Instant Pot Italian Beef Recipe Melty and delicious italian sandwiches filled with this tender meat and topped with cheese

What Kind of Meat Do You Use for Italian Beef?

Although any sort of beef roast could be used, I find you get the most flavor and the best texture from a chuck roast.

However, if you happen to have another type of beef roast in the freezer, go for it!

In the original Italian Beef recipe, Al shaved the beef into thin slivers. Yet most home cooks do not own a commercial meat slicer. Therefore we’ve changed the recipe to a shredded beef variation.

It offers the same flavors and appeal, with less equipment or time involved.

How To Make Instant Pot Italian Beef Recipe #ASpicyPerspective #pressurecooker #keto #lowcarb #paleo

What Ingredients You Will Need

  • Beef Chuck RoastPerfectly marbled with fat for the best shredded beef.
  • ButterStart the onions and garlic off in butter to release their flavors.
  • Red OnionSliced, not chopped.
  • Garlic The more the merrier!
  • PepperonciniUse mild or hot peppers, making sure to reserve some juices for the recipe.
  • Worcestershire Sauce – To accentuate the deep beefy flavor.
  • Beef BrothUsed instead of wine for a low carb paleo version.
  • SugarJust a small amount of brown sugar (or palm sugar) balances the tangy ingredients.
  • Italian SeasoningThis dried Italian herb blend puts the I in Italian.
  • Crushed Red PepperFor a flavor kick!
Quick Instant Pot Italian Beef Recipe Add in the meat to the pressure cooker along with the onions and sauce

Slow Cooker vs. Instant Pot

In my original slow cooker beef recipe, I add wine to the cooking broth to deepen the flavor.

However, here we are trying to keep the recipe low carb, so feel free to skip the wine… And for very low carb (keto) skip the sugar as well.

If you prefer using a slow cooker, so you can set-and-forget your beef roast all day, go for it! But for those who don’t usually think about dinner until they are driving home in the evening, the Instant Pot method is the answer to perfectly tender beef and peppers.

Top the ingredients in the pressure cooker with some pepperoncinis

How to Make Instant Pot Italian Beef

You can make Chicago-style Italian Beef in the oven as well. However, if you want to make it in the least amount of time, a pressure cooker is the best option.

  1. Sauté – Cook the onions and garlic on the sauté setting to soften and sweeten them.
  2. Pressure Cook – Next add all remaining ingredients. Then set the Instant Pot on high for 50 minutes.
  3. Shred – Once it’s safe to open the pressure cooker lid, shred the beef in the juices. It will be very soft and tender, so you can shred it with tongs or a couple forks.

For quick Italian sandwiches, pile the beef on sub rolls. Lay a slice of provolone cheese over the top. And set it under the broiler for 1-3 minutes to melt the cheese.

See Our (Printable) Pressure Cooker Italian Beef Recipe Below. Enjoy!

Top view of what the italian beef will look like in the pressure cooker

Frequently Asked Questions

Can I Make This Low Carb?

If you are sticking to a strict low carb, paleo, or ketogenic diet, skip the traditional bread!

You can adjust this low carb base recipe to be even lower in carbs by taking out a little bit of sugar. However, I feel it does help balance the overall flavor.

Consider adding a keto sweetener like stevia or erythritol instead of sugar.

How Long Will The Leftovers Last In The Fridge? 

This recipe can last in the fridge for 4 to 5 days in an airtight container. I usually add some of the juices from the instant pot in with the beef to keep it nice and juicy, while also adding extra flavor. 

How Spicy Does This Recipe Get? 

If you use mild pepperoncini, it’s not spicy at all. You can adjust the spice level by buying mild, medium, or hot peppers.

Simple and low carb italian dinner idea for the family

Then Serve This Recipe With:

Keto Cloud Bread

Low Carb Magic Mug Bread

Cauliflower Rice

Lemon Butter Roasted Asparagus

The Best Sautéed Mushrooms

Delicious and fast way to turn a simple dinner into a tasty sandwich

Other Great Instant Pot Recipes

Instant Pot Italian Beef Recipe #ASpicyPerspective #pressurecooker #keto #lowcarb #paleo
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4.95 from 35 votes
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Instant Pot Italian Beef Recipe

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
This easy Instant Pot Italian Beef is an amazing low carb (keto and paleo) pressure cooker beef recipe that doubles as a quick Italian beef sandwich recipe with pepperoncinis!
Servings: 12 servings



  • Set the Instant Pot on Sauté. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften the onions. 
  • Meanwhile, cut the beef chuck into 4 large chunks. Once the onions are soft, place the beef down in the bottom of the Instant Pot. Add the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper.
  • Lock the lid into place. Then set the Instant Pot on the Meat setting, or Pressure Cook High for 50 minutes.
  • Once the timer goes off, turn off the Instant Pot. Perform a Quick Release. Once the steam valve drops it’s safe to open the lid. 
  • Use tongs or forks to shred the beef into the juices. Taste, then salt and pepper as needed.
  • Serve as-is for a low carb meal, or serve on sub rolls with provolone cheese.



Our classic Slow Cooker Italian Beef recipe includes wine. However, for the purpose of keeping this recipe low carb, we’ve omitted it.
For a true ketogenic version, remove the sugar altogether.


Serving: 4ounces, Calories: 299kcal, Carbohydrates: 6g, Protein: 26g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 101mg, Sodium: 405mg, Potassium: 595mg, Fiber: 0g, Sugar: 3g, Vitamin A: 230IU, Vitamin C: 15.8mg, Calcium: 50mg, Iron: 3.7mg
Course: Main Course
Cuisine: American
Author: Sommer Collier

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47 comments on “Instant Pot Italian Beef”

  1. Sounds so interesting, but I do not have an instant pot nor do I plan to buy one. With a small kitchen, space is limited. I will try your slow cookerversion, but I would love to have you included range top directions in the future for all instant pot recipes.

    • Might I suggest instead of requesting that all instant pot recipes be adjusted to suit your specific kitchen set up, that you simply search for recipes that fit your needs.

    • This is an incredibly snotty and entitled comment. The people that make these vlogs spend a lot of time on each post… Then you are expecting them to go through and figure out a stove top version of every instant pot recipe just for YOU? Lol Phyllis… Get a hold of your self.

  2. My first Instant Pot meal was a success! So yummy. We served on toasted ciabatta rolls with provalone.

  3. Pingback: 21 Quick and Easy Instant Pot Meal Prep Ideas - FoodMasta

  4. If I could have left a 10 star rating I would have. I met my husband in Chicago, but we moved north soon after. This is as close as I’ve gotten to preparing him a Chicago style Italian beef sandwich, and he beloved it!

  5. this is SO BOMB! writing this as we eat them, seriously so amazing. Cooked as written. Served on toasted bread with a smear of horseradish, this will definitely land on our dinner rotation!

  6. Absolutely love the recipe. Just found a rump roast in our freezer, can I use that and expect similar results?

  7. this is such a great recipe, thank you so much for sharing this! 

  8. Delicious! Our family has enjoyed this several times! Recipe is perfect! Great way to use a roast!

  9. This is very similar to my pot roast recipe, except I use a 26 oz. can of diced tomatoes, in place of the tomato paste & wine. I usually cook green beans as a side dish.

  10. I’ve shared this recipe all morning after making it last night! It is soooo good it will be my go-to from now on!

  11. Great recipe! I did add another 30 minutes to the Instant  Pot.  The meat was so tender.

  12. I have made this recipe a couple of times and it is really good, especially for feeding a small crowd. You should, however, sear the roast in the instant pot before sautéing the onions. Season the beef on all sides with salt and pepper, then remove it when it’s browned all over. Saute the onions in evoo and deglaze with red wine or stock before adding everything back to the pot. I also recommend taking it a little bit easier on the worcestershire, try 2Tbsp. Serve this on an Italian loaf with melted provolone cheese and giardainera (try fermenting that from scratch too, it’s amazing).

  13. I made this for dinner last night. Yummm! I used butter to sauté onions and garlic in a cast iron Dutch oven, then put them in the instant pot. Next I cut the chuck roast into four chunks and browned it in some olive oil in the same Dutch oven. Once the beef was nicely browned on all sides, I popped it into the instant pot. I deglazed the Dutch oven with a bit of red wine (Pinot noir) and poured it into the instant pot. Other than that, I followed the recipe as written. I added the rest of the ingredients to instant pot, pressure cooked, and served it on warm ciabatta rolls with mozzarella cheese. I pulsed some giardiniera in food processor to go on the sandwiches. Mmmm!

  14. I’ve made this recipe several times and have varied it a couple times if I was out of an ingredient or two. But it is delicious and my husband loves it…also my picky daughter does too

  15. Definitely WAY to much Worcestershire sauce. Super overpowering. I would put in maybe a tablespoon; half a cup is excessive. Other than that, pretty good recipe.

  16. Very tasty. My only two comments are these; I’d go lighter on the Worcester (maybe by half) and sear the meat with salt and pepper before it goes in the IP. I thought the Worcester was a little too dominate and lost the peppers and other flavors in the soup. The meat would also benefit from a good Maillard reaction which would bring more “beefy” flavor than the broth alone.

  17. Don’t go light on the pepper “juice” or the peppers as the flavors are really key. I skipped the “Italian” seasoning, and went for oregano and a bit of rosemary. By accident, I didn’t use quick release and instead just caught it maybe 20 min after shutdown. Popped the lid and the meat was perfect. Served on kaiser rolls I had brushed a little olive oil on and then added kosher salt to the tops. Put the rolls under the broiler for a little to toast them up. My wife loved them and told me to make them anytime.

  18. I have some London broil steaks – 1lb and a random roast that could get  me to the 3 lbs. can I use the steaks or roast only?

  19. Silly request here, but I’d be thrilled if you’d mention provolone cheese in the actual recipe’s ingredient list as an option, because every time I make this I forget to get some provolone, and it would be so wonderful!! 🤣

  20. This was one of the first recipes I made when I got my IP last Christmas. I have made it countless times and try to add it every week to my family’s dinner list for  the week. The only thing I change is I leave out the crushed red pepper. This is SO YUMMY and is cooking in my IP now! I like to serve it with rice. Thank you so much for giving me a family staple recipe!

  21. Hey! I’m going to make this tonight for a party but I have 6lbs of meat vs. 3lbs.  Does the recipe double well? Should I cut it up? Is there anything else I should change? 
    Thanks so much! Can’t wait to try it! 

    • Hi Kerry,

      According to Instant Pot’s website, as long as your pot is large enough, you should be able to double recipes, yet keep the same cooking time. It’s worked for me in most cases!

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  23. I want to make this for a party, some guests don’t eat carbs, any suggestions what to serve instead of rolls for those guests? 

  24. The cooking time was perfect. The meat was super tender and flavorful. The only issue was that the pepperocini flavor completely took over the sauce. It was too vinegary and overpowered the meaty flavor. If I make it again, I will leave them out when cooking and just use some on top to control how much. 

  25. This beef recipe looks amazing!

  26. I am still drooling – this recipe was so easy and came out perfectly! Cant wait to make it again!

  27. One of our favorite dinners. Turns out perfect every time.

  28. Obsessed with my IP – can’t wait to make this again!

  29. This is one of our favorite recipes – so tender and full of flavor!

  30. Thank you for all of your helpful suggestions!

  31. This was so tender and delicious. Putting it in rotation for sure.

  32. My husband really loved it! Thanks for the recipe!

  33. Italian beef sandwiches, our family loves them!!

  34. A great pressure cooker recipe.

  35. I don’t have an instant pot but this looks so good!!! I NEED to get one!!

  36. Any advice on converting this to a crockpot/slow cooker recipe?


  37. How spicy is this? It sounds delicious but I don’t like a lot of spice & kids won’t either.

  38. My family loves this recipe! And I love how quickly it comes together!

  39. This turns out so tender and flavorful!

  40. SO GOOD. I love the addition of the pepperoncini!