Instant Pot Chicago Beef

BY Emily Parker December 28, 2025

The iconic Italian beef sandwich is a cornerstone of Midwestern culinary identity, known for its thin ribbons of tender meat and a flavorful “jus” that defines the experience. Traditionally, this dish requires a long, slow roast in the oven to break down the connective tissue of the beef, but using a pressure cooker allows you to achieve that same melt-in-your-mouth texture in a fraction of the time. This Instant Pot Chicago Beef focuses on a deep, savory profile infused with garlic, oregano, and the distinct tang of pickled peppers. It is an ideal solution for a high-protein lunch or a relaxed weekend meal where flavor is the priority.

Table of Contents

Ingredients

The Meat and Rub

1 1/2 pounds boneless beef chuck roast
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1/4 teaspoon red pepper flakes
1 tablespoon paprika

The Braising Liquid and Aromatics

1 tablespoon vegetable oil
1 large yellow onion, thickly sliced
6 cloves garlic, thinly sliced
1 Fresno chile pepper, halved
3 cups high-quality beef stock, divided
2 tablespoons sport pepper juice (or white vinegar)
1 bay leaf
1 teaspoon dried thyme

For Serving

4 to 6 Italian hoagie rolls or French rolls, split
1/2 cup spicy Italian giardiniera, drained and chopped

Instructions

Combine the dry spices in a small bowl and coat the beef chuck thoroughly on all sides.
Set the pressure cooker to the high saute function and add the vegetable oil.
Sear the seasoned beef for approximately four minutes per side until a dark crust forms, then remove the meat.
Add the sliced onions, garlic, and Fresno chile to the pot, sautéing for two minutes.
Pour in two cups of the beef stock to deglaze, scraping all the browned bits from the bottom.
Stir in the sport pepper juice, bay leaf, and thyme, then return the beef to the liquid.
Secure the lid and cook on high pressure for four minutes, followed by a forty-minute natural release period.
Remove the beef to a cutting board, strain the liquid into a bowl, and return the liquid to the pot with the remaining cup of stock.
Slice the beef as thinly as possible against the grain and return it to the warm liquid.
Dip the rolls into the jus, pile the beef high, and top with giardiniera.

Mastering the Texture: Step-by-Step Details

Achieving the Perfect Sear

The foundation of a deep “jus” is the Maillard reaction. When you place the seasoned beef into the hot oil, do not move it for at least three to four minutes. You are looking for a dark, mahogany-colored crust. This isn’t just for the meat; the spices will toast in the oil, releasing essential oils that scent the entire batch of Instant Pot Chicago Beef.

The Deglazing Process

After removing the meat and briefly softening the aromatics, the deglazing step is vital. Use a wooden spoon to vigorously scrape the bottom of the stainless steel liner. Those caramelized bits of protein and spice are where the concentrated flavor lives. If you leave them stuck to the bottom, you risk a “burn” notice from your device and a shallower flavor profile.

The Importance of the Natural Release

You will notice the active pressure cooking time is very short—only four minutes. The real magic happens during the forty-minute natural release. This slower drop in pressure prevents the muscle fibers from seizing up and squeezing out all their moisture. It mimics the gentle environment of a slow cooker while still being much faster than traditional methods.

Slicing for Tenderness

To get that authentic Chicago deli feel, your knife must be sharp. Once the beef has rested slightly outside the liquid, slice it against the grain. If the meat is falling apart too much to slice cleanly, you can lightly shred it, but traditionalists prefer thin, wide ribbons that can soak up the broth without disintegrating.

Pro Tips for Culinary Success

Chill Before Slicing: If you have the time, let the cooked beef cool completely in the fridge before slicing. Cold beef is much easier to slice into paper-thin pieces. You can then reheat the slices in the hot jus.
The “Wet” Factor: In Chicago, you can order your sandwich “dipped” or “soaked.” To replicate this, use tongs to submerge the entire assembled sandwich (minus the peppers) into the jus for two seconds.
Stock Quality: Since the beef stock makes up the bulk of the dipping liquid, use a low-sodium, high-quality bone broth if possible for a richer mouthfeel.
Salt Management: Sport pepper juice and giardiniera are quite salty. Always taste your final braising liquid before adding more salt at the end.
Aromatic Heat: The Fresno chile adds a subtle fruity heat. For a milder version, remove the seeds before tossing the pepper into the pot.
The Bread Choice: Use a sturdy, crusty roll. A soft hot dog bun will fall apart immediately under the weight of the juicy beef and the dip.

Variations and Substitutions

The “Cheesy Beef”: Place a slice of provolone or mozzarella over the meat in the roll and place it under a broiler for sixty seconds until bubbling.
The Combo: Serve your beef alongside a grilled Italian sausage link inside the same roll for the ultimate Chicago experience.
Bell Pepper Addition: Instead of or in addition to giardiniera, sauté some green bell peppers in a little oil and oregano until soft and serve them on top.
Vinegar Swap: If you cannot find sport peppers, a splash of juice from a jar of pepperoncinis or even simple apple cider vinegar provides the necessary acidity to cut through the richness of the beef.

Serving Suggestions

Serve this beef family-style by placing the sliced meat in a large shallow bowl filled with the jus, allowing guests to build their own sandwiches. On the side, a simple vinegar-based coleslaw or some crispy potato wedges provide a nice textural contrast. For a lighter option, the beef and giardiniera can be served over a bed of creamy polenta or even thick-cut toasted sourdough.

FAQs

What are sport peppers?

Sport peppers are small, medium-heat pickled peppers that are a staple in Chicago hot dogs and beef sandwiches. They provide a specific vinegary tang and a bite that is difficult to replicate with standard jalapeños.

Can I use a different cut of meat?

While beef chuck is preferred for its fat content and flavor, you could use a bottom round or rump roast. However, these cuts are leaner and may not feel as “silky” once cooked and sliced.

How do I store leftovers?

Store the meat submerged in the leftover jus in an airtight container for up to four days. Keeping the meat in the liquid prevents it from drying out during reheating on the stovetop.

Is this recipe spicy?

The heat level is moderate. Most of the spice comes from the Fresno chile and the red pepper flakes. If you prefer a very mild sandwich, omit the flakes and the chile, and use plain white vinegar instead of sport pepper juice.

Nutrition Information

Nutrient	Amount per Serving
Calories	795 kcal
Protein	72 g
Carbs	80 g
Fat	21 g
Fiber	7 g
Sugar	5 g
Sodium	2020 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.