Instant Pot Chicago Beef
This Instant Pot Chicago Beef delivers tender, thinly sliced beef chuck and a savory dipping jus in a fraction of the time. Perfect for authentic Italian beef sandwiches topped with spicy giardiniera.
Ingredients
1 1/2 pounds boneless beef chuck
1 1/2 teaspoons salt
1 teaspoon black pepper
1 tablespoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1/4 teaspoon red pepper flakes
1 tablespoon paprika
1 tablespoon vegetable oil
1 yellow onion, sliced
6 cloves garlic, sliced
1 Fresno chile pepper
3 cups beef stock, divided
2 tablespoons sport pepper juice
1 bay leaf
1 teaspoon dried thyme
4 to 6 Italian hoagie rolls
1/2 cup chopped giardiniera
Instructions
1. Season the beef chuck thoroughly with the dry spice rub.
2. Set the Instant Pot to High Saute and sear the beef in oil until a dark crust forms (about 4 minutes per side).
3. Remove meat and sauté onions, garlic, and Fresno chile for 2 minutes.
4. Deglaze the pot with 2 cups of beef stock, scraping up the browned bits.
5. Return the beef to the pot along with sport pepper juice, bay leaf, and thyme.
6. Lock the lid and cook on High Pressure for 4 minutes.
7. Allow a Natural Pressure Release for 40 minutes to ensure tenderness.
8. Remove beef to slice thinly against the grain.
9. Strain the braising liquid and combine with the remaining 1 cup of beef stock.
10. Serve beef on rolls dipped in the warm jus and top with giardiniera.
Notes
For easier slicing, chill the cooked beef before cutting into thin ribbons.
Always use a sturdy, crusty roll to stand up to the dipping liquid.
Adjust the heat by adding or removing the seeds from the Fresno chile.
Find it online: https://www.flavourrecipe.com/instant-pot-chicago-beef/