Instant Pot Chicago Beef

This Instant Pot Chicago beef takes a tougher cut of beef, beef chuck, and turns it into the best ever working man’s hoagie, a Chicago beef sandwich.

Preparation Details

Prep Time: 10 mins

Cook Time: 55 mins

Total Time: 1 hr 5 mins

Servings: 4 to 6

Ingredients

• 1 1/2 pounds boneless beef chuck
• 1 1/2 teaspoons salt , or to taste
• 1 teaspoon freshly ground black pepper
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder , or to taste
• 1 tablespoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon paprika (optional)
• 1 tablespoon vegetable oil
• 1 onion, thickly sliced
• 6 cloves garlic , sliced
• 1 Fresno chile pepper
• 3 cups beef stock , divided
• 2 tablespoons sport pepper juice , or more to taste, or white vinegar
• 1 bay leaf (optional)
• 1 teaspoon dried thyme (optional)
• 4 to 6 Italian hoagie rolls , split
• 1/2 cup chopped giardiniera (pickled Italian vegetables)

Steps

1. Season beef with salt, black pepper, dried oregano, garlic powder, onion powder, red pepper, paprika.
2. Turn the Instant oPt setting to High Saute setting; add oil. Add seasoned beef and sear on both sides for 3 to 5 minutes.
3. Remove beef, and add onion, garlic, and Fresno chili. Deglaze the pot with 2 cups beef stock, and add sport pepper juice, bay leaf, and thyme. Return the meat to the Instant Pot.
4. Place the lid on the pot and cook on High Pressure for 4 minutes, then set the pot to the Keep Warm setting, and leave it for 40 minutes.
5. Take the meat out and slice thin. Strain the braising liquid, and place braising liquid and sliced meat back into the pot. Add remaining 1 cup broth to the pot.
6. If desired, dip the inner face of split hoagie rolls in the braising liquid. Add meat to hoagie rolls. Garnish with chopped giardiniera and serve immediately.