Instant Pot Chi-Town Italian Beef and Peppers

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recipe by Michelle Fagone http://www.cavegirlcuisine.com/recipes/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    359

You don’t have to travel to Chicago to enjoy one of the city’s original recipes with thin slices of beef, slivered peppers, and chopped pickled veggies known as giardiniera. The bread of this sandwich is usually “wet,” meaning that it has been dipped in au jus, or “gravy,” as the locals call it, which is the liquid that the meat and peppers were cooked in. The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Inspired by: https://recipes.instantpot.com/recipe/chi-town-italian-beef-and-peppers/

recipe updated May 6, 2020

Ingredients

  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (about 150 g)
  • Chuck roast icon
    Chuck roast
    1.362 kg (about 1)
  • Giardiniera icon
    Giardiniera
    1 cup (about 240 g)
  • Olive oil icon
    Olive oil
    ¼ cup (about 54.6 g)
  • Italian herbs icon
    Italian herbs
    1 tbsp (about 5.55 g)
  • Garlic powder icon
    Garlic powder
    1 tsp (about 2.65 g)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (about 2.15 g)
  • Red pepper flakes icon
    Red pepper flakes
    ½ tsp (about 0.4 g)
  • Salt icon
    Salt
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Green bell pepper icon
    Green bell pepper
    1 (about 150 g)
  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Beef broth icon
    Beef broth
    4 cups (about 960 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Cutting board
  • kCook icon Large mixing bowl
  • kCook icon Inner pot

Step preview

  1. Add olive oil, italian herbs, garlic powder, smoked paprika, red pepper flakes, salt and black pepper to a clean large mixing bowl
  2. Add red bell pepper, yellow bell pepper, green bell pepper, yellow onion and chuck roast to the mixture
  3. Toss until coated
  4. Refrigerate roast covered at least 30 minutes or up to overnight
  5. Heat - Sauté, Normal
  6. Transfer mixture to inner pot
  7. Sear each side until browned - approx 5 min
  8. Add beef broth to the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 1 hr
  11. Natural release - 5 min
  12. Release pressure -
  13. Strain all but 1/4 cup of liquid from pot
  14. Set strained liquid aside
  15. Transfer meat to cutting board
  16. Thinly slice and add back to pot with veggies and liquid to moisten meat
  17. Using a slotted spoon, transfer meat and veggies to eight bowls, gluten-free buns, or lettuce wraps
  18. Garnish a clean cutting board with giardiniera
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