Recipe by Jeffrey Eisner

Chicago-Style Italian Beef in the Instant Pot

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Meat Meat
Easy Easy
8 Servings


- Soy
1 Hour, 45 Minutes



  • trivet

Chicago-Style Italian Beef

  • 6 tablespoons extra-virgin olive oil, divided

  • 1 large red onion, cut into thin wedges

  • 3 large green bell peppers, seeded and sliced into 1/4-inch-thick strips

  • 3 cloves garlic, minced or pressed

  • 1/4 cup Tonnelli Red Wine Vinegar or white vinegar

  • 1 cup low-sodium beef broth

  • 1 tablespoon Tonnelli Worcestershire Sauce or sugar-free steak sauce

  • 1 (16-ounce) jar pepperoncini or Gefen Banana Peppers (or a mix of the two), drained, 1/4 cup juice reserved

  • 1 tablespoon Gefen Pure Maple Syrup or monk fruit sweetener

  • 1 teaspoon seasoned salt

  • 1 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon Italian seasoning

  • 1 (3-pound) chuck roast

For Serving

  • 1 (16-ounce) jar giardiniera (pickled veggies), drained, for topping (optional)

  • buns


Prepare the Chicago-Style Italian Beef


Add three tablespoons of the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After three minutes of heating, add the onion and bell peppers and sauté, stirring occasionally, for about five minutes, until slightly softened. Add the garlic and sauté for one minute.


Add the vinegar and scrape the bottom of the pot to loosen any browned bits. Add the remaining three tablespoons of oil, broth, Worcestershire or steak sauce, pepperoncini juice (but not the peppers yet), maple syrup or sweetener, seasoned salt, garlic powder, oregano, and Italian seasoning. Give everything a stir until combined.


Place the trivet on top of the onion and bell peppers with the handles facing upward. Place the roast on top of the trivet, fat side up (so the juices will run through the meat as it cooks). Top with the pepperoncini.


Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 15-minute natural release followed by a quick release.


Remove the roast and the trivet and let the meat rest on a cutting board.


Slice the pot roast against the grain and add the slices to the sauce (still on the Keep Warm setting). Give everything a final stir, then serve topped with giardiniera, if desired.


The pepperoncini or banana peppers won’t make the dish spicy once they’re cooked. The peppers magically transform into a rich flavor for the gravy—so make sure you add them!)   The sauce is meant to be thin, but if you want it thicker, mix together two to four tablespoons cornstarch or arrowroot powder with two to four tablespoons cold water to form a slurry (the more, the thicker). Hit Keep Warm/Cancel, hit Sauté, and Adjust so it’s on the More or High setting. Once bubbling, stir in the slurry and let bubble for 30–60 seconds, then hit Keep Warm/Cancel to turn off the pot. The sauce will then thicken into more of a gravy-like consistency. While most Instant Pot recipes keep the pressure cooking time the same even if you’re doubling or halving recipes, roasts are an exception. Since roasts are thick, you’ll need to adjust the cooking time per pound of meat. For this recipe, cook the roast for 60 minutes for three pounds, 70 minutes for four pounds, or 80 minutes for five pounds. Allow a 15-minute natural release regardless of the roast’s size. Always use fresh (not frozen) meat for this recipe.


Excerpted from THE LIGHTER STEP-BY-STEP INSTANT POT by Jeffrey Eisner. Copyright © 2021 by Jeffrey Eisner. Photographs by Aleksey Zozulya. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Chicago-Style Italian Beef in the Instant Pot

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