Craving a hearty, comforting meal that tastes like it simmered for hours but is ready in under an hour? Look no further! This Instant Pot Italian Beef Chuck Roast is your ticket to a soul-warming dinner with minimal effort. We’re talking fork-tender beef bathed in a rich, savory sauce infused with garlic, tomatoes, and classic Italian herbs. The magic of the pressure cooker locks in all the moisture and flavor, creating a truly restaurant-worthy dish that’s perfect for a busy weeknight or a lazy Sunday supper. Get ready to fill your home with the most incredible aroma!
Ingredients
• 3 lbs (1.4 kg) boneless beef chuck roast
• 1 tbsp (14g) butter
• 1 small onion, chopped
• 5 cloves garlic, minced
• 2 cups (475 ml) beef broth
• 1 cup (240g) diced tomatoes
• 1 tsp (6g) sea salt
• ½ tsp (1g) ground black pepper
• 1 tsp fresh oregano, finely chopped
• ½ tsp dried basil
Instructions
1. Directions
2. Prep the Beef: Pat the beef chuck roast completely dry with paper towels to ensure a perfect sear. Cut the roast into generous 2-inch cubes.2. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function. Once hot, add the butter and let it melt. Add the chopped onion and minced garlic, cooking for 3-4 minutes until the onion softens and becomes wonderfully fragrant.3. Sear for Flavor: Add the beef cubes to the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear for 4-5 minutes per side until a deep, brown crust forms. This step is crucial for developing rich flavor!4. Combine and Cook: Pour in the beef broth, scraping up any delicious browned bits from the bottom of the pot. Stir in the diced tomatoes, sea salt, black pepper, fresh oregano, and dried basil. Securely lock the lid, set the steam release handle to ‘Sealing’, and press the ‘Manual’ or ‘Pressure Cook’ button. Cook on ‘High’ pressure for 25 minutes.5. Natural Release: Once the timer beeps, allow the pressure to release naturally for at least 10-15 minutes. This ensures the beef stays incredibly tender. Afterward, you can perform a quick release for any remaining pressure.6. Serve and Enjoy: Carefully open the pot. The beef should be perfectly tender. Transfer the Italian beef and its savory sauce to a serving platter and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 651
• Total Fat: 49.2g
• Net Carbs: 2.2g
• Protein: 46.2g
• Fiber: 0.6g
Pro Tips
• Don’t skip the sear! Searing the beef before pressure cooking creates a deep, rich flavor base (the Maillard reaction) that you won’t get from simply boiling the meat.
• For a thicker, gravy-like sauce, remove the cooked beef and set the Instant Pot to ‘Sauté’. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk the slurry into the simmering sauce until it thickens.
• This beef is fantastic served over creamy polenta, mashed potatoes, or wide egg noodles. For a low-carb option, pair it with cauliflower mash or zucchini noodles.
• For a classic Chicago-style twist, add a ½ cup of sliced peperoncini peppers and a splash of their brine to the pot before pressure cooking.
FAQ
Q: Do I have to sear the beef before pressure cooking
A: Yes, searing the beef is a crucial step for developing a deep, rich flavor base. This process, known as the Maillard reaction, is essential for a restaurant-worthy taste and should not be skipped.
Q: How can I make the sauce thicker
A: For a thicker, gravy-like sauce, remove the cooked beef and set the Instant Pot to ‘Sauté’. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then slowly whisk it into the simmering sauce until it thickens to your liking.
Q: Why is my beef not fork-tender
A: The key to incredibly tender beef in this recipe is the natural pressure release. After the cooking time is up, you must let the pressure release naturally for at least 10-15 minutes. This process allows the meat to rest and reabsorb moisture, making it tender.
Q: What can I serve with this Italian beef roast
A: This dish is fantastic served over creamy polenta, mashed potatoes, or wide egg noodles. For lower-carb options, it pairs wonderfully with cauliflower mash or zucchini noodles.
