Pressure Cooker Chicago-Style Italian Beef

1. 1

   Season the beef with salt, black pepper, dried oregano, garlic powder, onion powder, red pepper, and paprika.

2. 2

   Set the Instant Pot to the High Sauté setting; add oil. Add the seasoned beef and sear on both sides for 3 to 5 minutes.

3. 3

   Remove the beef, then add the onion, garlic, and Fresno chili. Deglaze the pot with 2 cups beef stock, then add sport pepper juice, bay leaf, and thyme. Return the meat to the Instant Pot.

4. 4

   Secure the lid on the pot and cook on High Pressure for 4 minutes, then switch to the Keep Warm setting and let it sit for 40 minutes.

5. 5

   Remove the meat and slice it thin. Strain the braising liquid, then return the braising liquid and sliced meat to the pot. Add the remaining 1 cup broth to the pot.

6. 6

   If desired, dip the cut side of split hoagie rolls into the braising liquid. Add the meat to the hoagie rolls, top with chopped giardiniera, and serve immediately.

• Calories 526.13 kcal High
• Protein 46.14 g Good Source
• Carbs 42.23 g Moderate
• Total Fat 18.36 g High
• Saturated Fat 5.51 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 98.86 mg High
• Sodium 1563.51 mg High
• Fiber 5.3 g Moderate
• Sugar 2.57 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 126.69 mg Low Source
• Iron 7.01 mg Good Source
• Potassium 209.92 mg Low Source
• Vitamin A 18.73 mcg_rae Low Source
• Vitamin C 4.23 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅