Instant Pot Chicago Beef
This Instant Pot Chicago beef takes a tougher cut of beef, beef chuck, and turns it into the best ever working man’s hoagie, a Chicago beef sandwich.
| Prep Time | 10 mins |
| Cook Time: | 55 mins |
| Total Time | 1 hr 5 mins |
| Servings | 4 to 6 |
Ingredients
1 1/2 pounds boneless beef chuck
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 teaspoon garlic powder, or to taste
1 tablespoon onion powder
1/4 teaspoon red pepper flakes (optional)
1 tablespoon paprika (optional)
1 tablespoon vegetable oil
1 onion, thickly sliced
6 cloves garlic, sliced
1 Fresno chile pepper
3 cups beef stock, divided
2 tablespoons sport pepper juice, or more to taste, or white vinegar
1 bay leaf (optional)
1 teaspoon dried thyme (optional)
4 to 6 Italian hoagie rolls, split
1/2 cup chopped giardiniera (pickled Italian vegetables)
Directions
Step 1: –
Season beef with salt, black pepper, dried oregano, garlic powder, onion powder, red pepper, paprika.
Step 2: –
Turn the Instant oPt setting to High Saute setting; add oil. Add seasoned beef and sear on both sides for 3 to 5 minutes.
Step 3: –
Remove beef, and add onion, garlic, and Fresno chili. Deglaze the pot with 2 cups beef stock, and add sport pepper juice, bay leaf, and thyme. Return the meat to the Instant Pot.
Step 4: –
Place the lid on the pot and cook on High Pressure for 4 minutes, then set the pot to the Keep Warm setting, and leave it for 40 minutes.
Step 5: –
Take the meat out and slice thin. Strain the braising liquid, and place braising liquid and sliced meat back into the pot. Add remaining 1 cup broth to the pot.
Step 6: –
If desired, dip the inner face of split hoagie rolls in the braising liquid. Add meat to hoagie rolls. Garnish with chopped giardiniera and serve immediately.
Nutrition
| Calories | 795 |
| Fat | 21g |
| Carbs | 80g |
| Protein | 72g |