Instant Pot Italian Shredded Beef

Ingredient Notes

• London Broil/Top Round: While this is the traditional cut, chuck roast or bottom round can work well too. Chuck will give you a richer, more marbled result, while bottom round stays leaner like the top round.
• Pepperoncini/Banana Peppers: These are fairly interchangeable with each other. If you can’t find either, mild pickled cherry peppers or even pickled Hungarian wax peppers can work. For a less spicy version, try using just a few peppers.
• Garlic and Onion Powder: Granulated versions of both work as well as powdered. In an emergency, a few cloves of roasted garlic (mashed) can replace both powders.
• Dried Parsley: Fresh parsley can work, but add it near the end of cooking.
• Provolone/Mozzarella: Other melting Italian cheeses like Fontina or Asiago work great. For a stronger flavor, try sharp provolone or even a mild white cheddar. If you need a dairy-free option, the sandwich is still delicious without cheese, just add extra peppers or giardiniera for flavor.
• Sandwich Rolls: French bread or sturdy hoagie rolls make good substitutes. Avoid very soft rolls like standard hamburger buns – they’ll fall apart.
• Beef Broth: Vegetable broth and chicken broth work well. In a pinch, water with a bouillon cube or even just water with extra seasonings can work—the meat and peppers provide plenty of flavor during the long cooking time.

How To Make Shredded Beef

Season the beef generously on both sides with onion powder, garlic powder, parsley, salt, and pepper. Add the olive oil to your Instant Pot and set it to sauté. Once the oil is shiny, add your beef and brown it on both sides, achieving a brown crust.

After the meat has been browned well, remove from the pot, set aside, and add the jarred peppers with approximately half its liquid and the tomato paste to the Instant Pot.

Stir the peppers with liquid and the tomato paste well, scraping to release any browned bits (aka beef flavor bombs) on the bottom, and then add the meat back to your Instant Pot. If the liquid does not reach at least halfway up the sides of the meat, add some water or beef broth.

Place the lid on your Instant Pot, lock, and set the steam release knob to sealing. Cook on manual setting (high pressure) for 70 minutes. Allow pressure to release naturally. In total, this should take just over an hour and a half.

After the beef is finished cooking, use two forks to shred all the meat and serve with the sauce that has accumulated in the crockpot or Instant Pot.

Serve with rolls and top with cheese, peppers and pickled vegetables. Enjoy!

Variations on Cooking Method

• Slow Cooker: Brown your beef in a skillet or Dutch oven, set aside, and then deglaze with jarred peppers and juice. Scrape thoroughly to get all of the browned bits (that’s where the flavor is), and transfer liquid and beef to slow cooker. Then, add remaining ingredients and any needed liquid, and cook on high for 3-4 hours or low for 7-8 hours. Shred in the slow cooker after it has finished cooking, and serve as desired.
• Stovetop: Follow instructions for making in the Instant Pot, but instead cook in a large Dutch oven. Bring mixture to a boil, then reduce heat to medium-low. Cover, and simmer over very low flame for 90 minutes. Turn beef then cover and simmer 90 minutes more or until beef is very tender. Remove pan from heat before shredding, and keep warm. You can also move the Dutch oven with the pre-shredded beef to an oven set at 350 for two and a half hours three hours, turning once after one hour.
• Serve shredded beef and au jus over mashed potatoes instead of as a sandwich.