Chicago’s Italian Beef (INSTANT POT)

  • Author: Marissa
  • Prep Time: 25
  • Cook Time: 2:15
  • Total Time: 2:40
  • Yield: 8-10 servings
  • Category: Lunch or Dinner
  • Method: Pressure cook
  • Cuisine: american


Tender Italian beef comes together in less than 3 hours (from Freezer to Table) thanks to the Instant Pot!


  • 4 lb Chuck Roast (frozen*)
  • 2 packets of Italian Seasoning Mix
  • 3 C Beef Stock
  • 4 pepperocini peppers + 2/3 C liquid from jar
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp salt + 1 tsp pepper, to start*


  1. Add the chuck roast, Italian Seasoning Packets, Beef Stock, Pepperocinis and liquid from the jar, onion powder, garlic powder, salt, and pepper to the Instant Pot.
  2. Cook: MANUAL/ HIGH PRESSURE 2 hours and 15 minutes with NATURAL RELEASE.
  3. Once the valve has released, shred beef, and season with additional salt + pepper, and pepperocinis.


  • The cook instructions are for frozen beef. I can’t tell you how long to cook a thawed one as I haven’t tried it yet in the Instant Pot.

I let my beef sit in the instant pot beyond the cook time and natural release. If you can, I suggest leaving it for an additional 30 minutes after the valve has released. Beef should fall apart easily!

It will take 20-25 minutes for the pressure to build. That’s fine!

Keywords: beef, chicago, italian, shredded, instant pot