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


  • 1 1/2 pounds beef chuck roast, cut into 2-inch cubes
  • salt and ground black pepper
  • 1 tablespoon olive oil
  • 1/4 cup dry red wine
  • 1 cup beef broth
  • 1 tablespoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 4 bolillo or hoagie rolls
  • 8 slices provolone cheese
  • 1/2 cup sliced pepperoncini peppers (optional)
  • 1/2 cup giardiniera pickles (optional)


For best results, we recommend using:


  1. Generously season beef cubes with salt and pepper and bring to room temperature.
  2. Heat oil in the stainless steel pot in the pressure cooker set to Sauté on Normal.
  3. Sear beef in hot oil until browned on all sides, 2 to 3 minutes per side.
  4. Pour wine into the pot to deglaze, scraping the browned beef bits from the bottom with the edge of a flat-edged utensil.
  5. Stir beef broth, oregano, onion powder, and garlic powder into the pot.
  6. Lock pressure cooker lid in place and set steam vent to Sealing.
  7. Select Meat/Stew and cook on High pressure for 25 minutes.
  8. Let pressure release naturally.
  9. Preheat your oven to broil.
  10. Slice rolls open and place them on a baking sheet. Pile as much meat as desired onto each roll. Top meat with 2 slices provolone cheese.
  11. Broil in the preheated oven until cheese is melted and bread is toasted, 1 to 2 minutes. Watch carefully as all ovens are different and the bread can burn quickly!
  12. Top sandwiches with pepperoncini peppers and giardiniera pickles and the top portion of the roll.
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


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.