Pressure Cooker Italian Beef Sandwiches

Image of Caroline Chambers
Rated 5.0 based on 6 customer reviews
Pressure Cooker Italian Beef Sandwiches
Pressure Cooker Italian Beef Sandwiches

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

If you have leftover meat, it freezes well. Spoon it into a freezer-safe container and freeze for up to 2 months. To defrost, transfer the container to the refrigerator for a day if you have time; then reheat in a pot on the stove or in the microwave. If you are short on time, place the container in a bowl of warm water in the sink, refreshing the warm water every 5 to 10 minutes or so until it begins to defrost. Then reheat on the stove in a pot.

For more great sandwich recipes, you might enjoy:

Pressure Cooker French Dip Sandwiches

Pressure Cooker Barbeque Chicken Sandwiches

Turkey Apple and Swiss Cheese Sandwiches

Nutrition Facts

Per Serving: 660 calories; 34g fat; 13.0g carbohydrates; 74g protein; 216mg cholesterol; 1380mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 660 Calories from Fat 303
% Daily Value*
Total Fat 34g 52%
Saturated Fat 16g 80%
Trans Fat 0.7g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 13.9g
Cholesterol 216mg 72%
Sodium 1380mg 58%
Total Carbohydrate 13.0g 4%
Dietary Fiber 1g 6%
Sugars 2.6g
Protein 74g
Vitamin A 15% Vitamin C 41%
Calcium 41% Iron 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Karla Galicia

Karla Galicia says:

My whole family enjoyed these sandwiches. It was simple to make and delicious.

Image of Janet Weinert

Janet Weinert says:

I just got my multi pot yesterday. This is my first thing to try. Came out great. ,!!! Love love it love . We both love Italian beef . My new favorite.

Image of Connie Goolsby

Connie Goolsby says:

This was a really easy recipe that cooks wonderfully in the Multi Pot. I used hoagie rolls with provolone cheese, and did pepperoncini and olives. I LOVE being able to set the timer and then walk away to do chores, tend to the kids, etc. and let the steam release naturally. Easy like a slow cooker, but quicker!

Image of Jo Lauer

Jo Lauer says:

The natural release takes a little bit of time, but I truly believe the process helps the meat absorb all the juice and flavor. You'll be tempted to skip this step, but don't! Just be patient. I usually walk away and do something while it's releasing the pressure. Lots of pepperoncini peppers and pickles make this recipe top notch. Fantastic meal!!

Image of Dione Margaret

Dione Margaret says:

I’m not much of a cook at all. Everyone kept talking about insta pots and multi pots and how amazing they are. So, I did some research and tried it. I’ve successfully made this recipe and it is Delicious. I also made the chicken noodle soup and yum o! I’ve also hard boiled eggs put them right into cold water and they peeled so easily! I love this thing. What else can I make !

Image of Jereck Carmona

Jereck Carmona says:

These were absolutely delicious and we’ll be making them again. We added some horse radish to the sandwich and eliminated the pickle option. Used heavy salt for coating the meat and searing. Dropped the stew time from 25 to 20 minutes instead, and the meat turned out tender and delicious.