Instant Pot Chicago Italian Beef Sandwich

Step 1

Turn your Instant Pot to the saute setting (more). As it is heating up combine the kosher salt, pepper, garlic powder and Italian seasoning to a little bowl and mix. Rub the seasoning mixture evenly all over the roast.

Step 2

When the display says HOT add in the oil and swirl it around. Place the roast in Instant Pot and brown for 3 minutes. Turn the roast over and brown for 3 minutes. Brown 2 more sides for 2 minutes each. Remove the roast from the Instant Pot and place it on a plate.

Step 3

Deglaze the pot with the beef broth. Then add in the bay leaf and ¼ cup juice from the Giardiniera.

Step 4

Place a trivet into the Instant Pot. Set the roast on top of the trivet. Cover the Instant Pot and lock the lid into place. Press the manual/pressure cook button and adjust the time depending on the thickness of your roast. For a 2.5 inch thick roast 3 minutes + 25 minutes natural pressure release. For 3.5 inch thick roast 3 minutes + 30 minutes natural pressure release. See note below.

Step 5

Remove the lid and measure the temperature of the roast’s thickest part. The roast should be around 120°F. If the temperature is too low, place the roast back into the pot on top of the trivet and close the lid. Use the “Keep Warm” setting to continue to slow roast the beef. The temperature should rise 7°F – 10°F per 5 minutes.

Step 6

Place the roast on a cutting board and loosely tent it with foil. Let the roast rest for about 8 minutes. Use a large serrated knife (or if you have a meat slicer) to cut the roast into the thinnest slices possible. Then place the thin slices into the juices in the Instant Pot. If the meat seems too pink, don’t worry! The hot juices in the Instant Pot will brown up the beef. If you prefer to keep the meat medium rare (pink) then don’t add the meat into the juices until right before serving.

Step 7

Slice open your buns and pile the beef and some of the juices onto the bread (this is a messy sandwich! Some people like to dip their bread in the juices before piling on the meat) and then top the meat with some of the Giardiniera. Eat and enjoy!