Want a simple dinner with only 3 ingredients? Instant Pot Italian beef sandwiches.
Or some may call, Pepperoncini Beef. Literally all you need is a good beef roast and a bottle of pepperoncinis. I personally like to add in an onion (and so do our commenters!) Top it on a nice crusty bread roll and its perfect. If you’re from the west you’ll likely also top it with cheese but understand that is NOT how the Italians do it haha.
How to make Instant Pot Italian beef sandwiches
You can make italian beef sandwiches in either
- Instant Pot
- Slow-cooker method
I’ve included both cooking instructions in the recipe card, but I prefer to cook instant pot style. It’s quick, easy and never dried out juicy. Either way you want to have tender pull-apart beef.
These are the star of this dish. Basically they are what make this sandwich shine. They give this Instant Pot Italian beef a rich tang that couples perfectly with a crusty bread. You can find the jar’s of pepperoncinis right by the pickles in the condiments isle of your grocery store. They come in hot and mild- choose whatever you prefer.
If you really love the flavor of pickled veggies, and want a true Italian beef sandwich top them with the pickled garden veggies (which are also found next to the bottles of pepperoni beef) they are so good!!
…. as a side note.. Pepperoncini is really hard to type.
Instant pot Italian beef sandwiches are a meal my whole family loves! Simple and quick to prepare and a filling dish we love to make on a busy weeknight!
- 1 Beef Roast
- 1 bottle of cut Pepperoncini's
- 1 onion, sliced
In instant pot add beef roast, onions and bottle of pepperoncini's. Cook on high for 45 minutes. Natural release completely. Shred and serve over crusty bread.
- Place beef roast in a slow cooker.
Placed sliced onions on roast. Pour entire bottle of pepperoncini's and juice over top. If you can not find pre-cut pepperoncinis then just take the tops off the whole ones and tear into small pieces. Be sure to add all the juices to the slow-cooker.
- Cook on low for 6-8 hours.
- Shred and serve with juice on toasted buns.
PRESSURE COOKER: Turn pot on and begin to heat pot. Place a little oil in bottom of pot, brown both sides of roast. Pour bottle of pepperoncinis in with roast, add 1 c water to bottom of pot. Lock lid, cook on meat setting 1 hour with natural release.