PRESSURE-COOKER ITALIAN BEEF SANDWICHES
With only a few ingredients, this roast beef is a snap to throw together. The meat turns out wonderfully tender. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally. A thermometer inserted into beef should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to pressure cooker; heat through. Serve on rolls. To make ahead: In a large shallow freezer container, combine the first 7 ingredients. Add roast; cover and freeze. To use, place freezer container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN POTTED BEEF-PRESSURE COOKER
Make and share this Italian Potted Beef-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Heat the cooker, add oil and brown roast on all sides.
- Add veggies and seasonings.
- Blend the paste with the broth and wine.
- Pour over meat and veg.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
- Thicken gravy if desired.
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HOW TO MAKE ITALIAN BEEF IN THE PRESSURE COOKER
From homepressurecooking.com
Servings 6Estimated Reading Time 6 mins
- Drain most of the juice from the Giardiniera jar.**My husband had everything marinating for about 30 minutes before he added it to the pot**
- Add a drizzle of vegetable oil on the bottom of your inner pot. Saute sirloin first. Lightly season with salt and pepper and saute your meat on both sides.
- Add remainder of the mixture into the pressure cooker. Close lid, turn to seal and set on Manual High pressure for 45 minutes. Let natural release.
- Serve on an Italian crusty roll with side of your choice. Be sure to add the au jus on the roll and even have a little bowl on the side for dipping. Delish. I do not add the Giardiniera to my sandwich. That is optional. I prefer a little horseradish sauce instead. Just a personal preference.
INSTANT POT ITALIAN BEEF RECIPE (VIDEO) - A SPICY PERSPECTIVE
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5/5 (35)Calories 299 per servingCategory Main Course
- Set the Instant Pot on Sauté. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
- Meanwhile, cut the beef chuck into 4 large chunks. Once the onions are soft, place the beef down in the bottom of the Instant Pot. Add the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper.
- Lock the lid into place. Then set the Instant Pot on the Meat setting, or Pressure Cook High for 50 minutes.
- Once the timer goes off, turn off the Instant Pot. Perform a Quick Release. Once the steam valve drops it's safe to open the lid.
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- Place striped meat in a 6-quart electric pressure cooker. Pour in 4 cups (1 l) of water. Season beef mixture with salt and black pepper and stir well.
- Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 10 minutes.
- Open the pressure cooker and unlock the lid. Transfer cooked beef to a serving platter. Rinse the meat in the bowl to remove any remaining residue, then return the meat back into the cooking pot. Add all remaining ingredients.
- Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 20 minutes.
INSTANT POT ITALIAN BEEF - TESTED BY AMY + JACKY
From pressurecookrecipes.com
4.9/5 (24)Total Time 1 hr 50 minsCategory MainCalories 461 per serving
- Brown Chuck Roast Steak: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins) -you really want the Instant Pot to be as hot as it can be for the maillard reaction. Pat dry the chuck roast steak and lightly season one side with salt + black pepper. Drizzle the inner pot with 1 tbsp olive oil. Then, place the seasoned side of the chuck roast steak in Instant Pot. Lightly season the other side with more salt + black pepper.*Pro Tip: brown each side for 10 minutes to develop some awesome deep flavors.*Note: If you prefer a "Dump-it-all-in" Recipe, you can skip the browning and saute steps.
- Saute Onion and Herbs: Set browned chuck roast steak aside. If you want to serve the Italian Beef Sandwich with sauteed green bell pepper, saute then set them aside. Add in sliced onions, saute until softened (~3 - 4 mins). Add in 1 tsp (1g) dried oregano, 1 tsp (1.2g) dried basil. If you prefer slightly spicy Italian Beef, add 1 tsp red pepper flakes. Saute for another minute.
- Deglaze Instant Pot: Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Chuck Roast: Add in 1 tsp (3.5g) onion powder, 2 tsp (9g) garlic powder, 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, and 1 tbsp (15ml) Worcestershire sauce. Give it a quick mix. Place browned chuck roast steak back in Instant Pot and partially submerge it into the liquid as best as you can. Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release.
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