Instant Pot Italian Beef Sandwiches
This recipe for Instant Pot Italian Beef Sandwiches is perfect for a weeknight dinner. Can be prepped easily in a pressure cooker and is kid-approved!
Part 5 of the Best of FMBC series has always been one of my favorite Instant Pot meals. It's so simple to prep (no veggie chopping or real ingredient prep needed) and everybody in our family, kids included, always loves it. There is so much flavor in these Instant Pot Italian Beef Sandwiches without them being spicy. If you're worried about the heat from the pepperoncini peppers – don't be! They give it a nice kick without being all that hot.
This one originally appeared in my Original Instant Pot Boot Camp – and has been a fan favorite ever since. It's one of the longer cook times in this series, but I think 90 minutes is absolutely necessary to make the meat fall-apart tender. Trust me, it's worth the wait!
As a reminder: I’ll be sharing a recipe for each week of the summer (10 weeks total). On the 11th week, I’ll have a full pack of printables, recipes, and prep instructions to make all of these recipes at once for your freezer, just like my other Freezer Meal Boot Camps! (UPDATE: The full freezer meal boot camp is now available here!) You can check out the other recipes in this series below:
- Part 1 – Smokey Penne
- Part 2 – Carrot & Butternut Squash Soup
- Part 3 – Mississippi Roast
- Part 4 – Firefighter Chili
- Part 5 – Italian Beef Sandwiches (you're here!)
- Part 6 – Beef Ragu
- Part 7 – Turkey & Sweet Potato Chili
- Part 8 – Zuppa Toscana
- Part 9 – Carnitas Over Sweet Potato Mash
- Part 10 – Taco Soup
In each of these posts, I’ll share how to make the recipe from either fresh or frozen. (And a note: if you’ve done my boot camps before, these recipes might vary slightly from the original version to make overall prep easier.)
Instant Pot Italian Beef Sandwiches
Ingredients
Ingredient List 1: If freezing, put the following in your freezer container:
- 3 lb boneless chuck roast
- 10-12 pepperoncini peppers plus 1/4 cup juice from the jar
- 2 packs Italian dressing mix
- 2 tsp better than bouillon beef
Ingredients Needed For Serve Day:
- 1 pack hoagie buns
- 1 pack sliced provolone cheese
- 1 pineapple
- 1 cup blueberries
- 2 mangoes
- 3 kiwi
Instructions
(If Prepping From Frozen) On Serve Day…
- Thaw your meal enough to pop out of the freezer container.
- Add frozen meal & 1 cup water to IP.
- Set IP for high, 90 minutes. Once cook cycle is up, allow pressure to naturally release for 10-15 minutes before manually releasing remaining pressure.
- While the IP is cooking, peel and cut fruits into bite-sized pieces; combine. Split and toast hoagie buns (if desired).
- Once cook cycle is up and pressure is released, shred meat in juices. Add to buns and top with 1-2 slices of cheese. Bake at 350 degrees for 3-4 minutes to melt cheese.
(If Prepping From Fresh) On Serve Day…
- Add ingredients from list 1 & 1 cup water to IP.
- Set IP for high, 90 minutes. Once cook cycle is up, allow pressure to naturally release for 10-15 minutes before manually releasing remaining pressure.
- While the IP is cooking, peel and cut fruits into bite-sized pieces; combine. Split and toast hoagie buns (if desired).
- Once cook cycle is up and pressure is released, shred meat in juices. Add to buns and top with 1-2 slices of cheese. Bake at 350 degrees for 3-4 minutes to melt cheese.
Notes
Nutrition Facts
Hope you enjoy!
(UPDATED: You can now find the full Best of Freezer Meal Boot Camp, including full prep instructions and labels, here!)
