Pressure Cooker Italian Beef
Cuisine: Italian-American
Author: Michael Rushlow
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
My take on the Chicago favorite "Italian Beef".
  • 2 tablespoons cooking oil
  • 2 pounds beef chuck
  • 2 bell peppers (whatever color you like) sliced medium-thick
  • 1 large or 2 medium sweet onions, halved and sliced medium-thick
  • 5-6 cloves garlic, peeled and crushed
  • salt and pepper
  • 1 level tablespoon dried Italian spice mix
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire Sauce
  • 1-1/2 cups beef stock
  • ¼ cup sliced pepperoncinis plus ¼ cup of the juice
  • 2 bay leaves
  • Giardinara (optional condiment)
  1. Heat the oil the pressure cooker post over medium high heat
  2. Season the meat with salt and pepper (or Montreal Steak Seasoning as I used)
  3. Brown meat of both sides and remove to plate
  4. Add the onion and pepper to the pot and sauté until they start to soften
  5. Add the garlic and sauté for another minute
  6. Add the Italian spice mix and the red pepper flakes and stir
  7. Pour in the the Worcestershire Sauce, beef stock and the pepperoncinis with juice
  8. Place the meat back in the pot
  9. Add a little salt and ten or twelve grinds of black pepper along with the bay leaves
  10. Lock the lid on the pressure cooker and raise heat to high
  11. Bring to high pressure, then adjust the heat to maintain high pressure
  12. Set time for 40 minutes
  13. When time is up, let the heat come down on its own for ten minutes then do a quick release
  14. Remove the meat to a plate and let it rest for ten minutes
  15. Remove the bay leaves, taste the sauce and add more salt and pepper to taste
  16. Slice meat thinly, the return it to the pot
  17. Serve on sandwiches, or over noodles or rice (I like it on sourdough rolls with provolone cheese)
  18. Top with Giardinara (if desired)
Recipe by Pressure Cooker Convert at