4.84 from 30 ratings

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Instant Pot Italian Beef (Keto)

Prep:

10 minutes
mins

Cook:

1 hour
hr
20 minutes
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Total:

1 hour
hr
30 minutes
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Servings:
8

Easy instant pot italian beef with a flavorful italian dressing. A delicious low-carb recipe that you can serve with anything!

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Ingredients

• 4 lb beef roast, (we used a chuck roast but a bottom round, pot roast, shoulder or brisket would work too)
• 1 onion, diced
• 1 tbsp ghee, (or coconut oil for dairy free)
• 1 cup beef broth

For the seasoning:

• 1 tbsp Italian seasoning
• 2 tsp sea salt
• 2 tsp ground pepper

For the Italian Dressing:

• 1/3 cup avocado oil
• 1/4 cup white vinegar, (can sub pepperoncini juice from jar)
• 1 lemon, juice of
• 2 tsp dijon mustard
• 2 tbsp Italian seasoning
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 1 jar pepperoncini peppers, drained & chopped , (12 oz jar)

Equipment

• Instant Pot
• Slow Cooker

Instructions

1. Dice onion and cut roast into 2 inch cubes. Prepare seasoning mix by mixing Italian seasoning, sea salt, and ground pepper in a small bowl.
2. Season the beef cubes generously with the prepared seasoning mix. Toss to coat all sides evenly.
3. Press the sauté button on your Instant Pot and add ghee. Once hot, add the seasoned beef cubes in batches (do not overcrowd) and brown them on all sides. This step is crucial for developing deep flavor. Press cancel on the Instant Pot once all beef is browned.
4. Add the diced onions to the Instant Pot and pour in the beef broth. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits, which adds more flavor.
5. Secure the lid on the Instant Pot and close the pressure valve. Press the “Manual” (or “Pressure Cook”) button and set the time to cook for 30 minutes at high pressure. Once cooking is complete, allow the pressure to naturally release on its own for 20 minutes before manually releasing any remaining pressure.
6. While the beef is pressure cooking, prepare the Italian dressing. In a medium bowl, combine avocado oil, white vinegar (or pepperoncini juice for extra kick), lemon juice, Dijon mustard, Italian seasoning, sea salt, and ground pepper. Whisk well to emulsify. Stir in the drained and chopped pepperoncini peppers.
7. Once the pressure is fully released, remove the lid. Carefully remove the cooked beef from the Instant Pot and place it in a large bowl. Using two forks, shred the beef until it’s tender and easily separates. Discard the cooking broth from the Instant Pot, or save it for another recipe or to use as an “au jus” for sandwiches.
8. Return the shredded beef to the empty Instant Pot. Press the Saute button again. Pour the prepared Italian dressing and pepperoncinis over the beef and mix thoroughly to ensure every piece is coated. Sauté for 3-4 minutes, or until the dressing and peppers are warmed through and fully incorporated into the beef. Serve hot and enjoy!

Last Step:

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Notes

NOTE 1 (Slow Cooker Method): If you prefer to cook this recipe in a slow cooker, you can skip the browning step (though browning still adds flavor if you have time). Simply season the roast whole or in large chunks, place it in the slow cooker with the diced onion and beef broth. Cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the beef is fork-tender. Once cooked, remove and shred the beef, then proceed with step 7 and 8 (mixing with dressing and warming through) as described for the Instant Pot, either in a separate pan or by returning to the slow cooker on a warm setting.

NOTE 2 (Nutritional Information): Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the topping/serving items for this recipe. See our full nutrition information disclosure here.

Nutrition Information

• Calories: 534kcal
• Carbohydrates: 6g
• Protein: 45g
• Fat: 37g
• Saturated Fat: 14g
• Fiber: 3g

Course:
Main Course

Author:
Justin Winn

Cuisine:
American

Instant Pot vs. Slow Cooker: Which Method is Best for You?

Both the Instant Pot and the slow cooker are fantastic tools for achieving perfectly tender shredded Italian beef, but they offer different benefits depending on your schedule and preferences. Understanding the distinctions can help you choose the best method for your cooking style.

The Instant Pot Advantage: Speed and Flavor Development

• Speed: The most obvious benefit of the Instant Pot is its speed. By cooking under high pressure, tough cuts of beef can be transformed into fork-tender perfection in a fraction of the time it would take in a slow cooker. This makes it ideal for busy weeknights or when you decide on a craving at the last minute.
• Sauté Function: The Instant Pot’s built-in sauté function is a game-changer. It allows you to brown the beef directly in the same pot, creating a rich, caramelized crust that adds tremendous depth of flavor to the final dish. This crucial step contributes significantly to the savory profile of the Italian beef.
• One-Pot Convenience: From browning to pressure cooking, everything happens in one pot, reducing cleanup and simplifying the cooking process.

The Slow Cooker Classic: Hands-Off Simplicity

• Low and Slow Tenderness: The slow cooker excels at cooking tough cuts of meat gently over a long period. This extended, low-heat cooking allows connective tissues to slowly break down, resulting in exceptionally moist and tender beef that shreds effortlessly.
• Minimal Supervision: Ideal for set-it-and-forget-it convenience, a slow cooker allows you to start your meal in the morning and return to a delicious, ready-to-serve dinner. It requires very little hands-on attention throughout the day.
• Flavor Infusion (Different Approach): While the Instant Pot focuses on quick flavor development, the slow cooker allows flavors to meld and deepen over many hours. While we add the Italian dressing at the end for both methods, the long simmer in beef broth still creates a wonderful base flavor.

Ultimately, the choice between an Instant Pot and a slow cooker comes down to your priorities. If time is of the essence, the Instant Pot is your go-to. If you prefer a completely hands-off approach and have several hours, the slow cooker delivers classic results.

Tips for Achieving the Best Shredded Italian Beef

To ensure your Italian beef turns out perfectly tender and flavorful every single time, keep these expert tips in mind:

• Don’t Skip the Browning: Especially when using an Instant Pot, browning the beef cubes before pressure cooking is a non-negotiable step. This creates the Maillard reaction, developing deep, savory flavors and a beautiful crust that enhances the overall taste of your shredded beef.
• Cut Beef Evenly: While shredding beef means it won’t have perfect cubes in the end, cutting your roast into relatively even 2-inch chunks for Instant Pot cooking ensures it cooks uniformly. For the slow cooker, larger chunks or even a whole roast is fine.
• Deglaze the Pot: After browning the beef in the Instant Pot, add a splash of beef broth and scrape up any browned bits from the bottom of the pot. This deglazing step not only adds more flavor to your cooking liquid but also helps prevent the “BURN” error on your Instant Pot.
• Natural Pressure Release is Key: For incredibly tender beef, allow the Instant Pot to naturally release pressure for at least 20 minutes (or fully, if time permits). This crucial step allows the meat fibers to relax, resulting in a more succulent and juicy texture.
• Shredding Technique: Once cooked, remove the beef to a large bowl or cutting board. Use two forks to easily pull the meat apart. It should be so tender that it practically falls apart on its own.
• The Dressing is a Finisher: Remember our discovery! The Italian dressing is best incorporated *after* the beef is cooked and shredded. This preserves its vibrant, tangy, and herbal notes, ensuring they shine through in every bite.
• Adjust Seasoning: Always taste and adjust seasoning to your preference. If you like more spice, add extra red pepper flakes to the dressing or serve with hot giardiniera. For more tang, a little extra lemon juice or white vinegar can make a difference.

Customizing Your Italian Beef Experience

While this recipe provides a fantastic base, don’t hesitate to personalize your Italian beef to suit your taste preferences. Here are a few ideas for customization:

• Spice Level: For those who love a kick, add a pinch of red pepper flakes to your seasoning mix or directly into the Italian dressing. Serving with hot giardiniera is also an excellent way to introduce heat.
• Herb Variations: Experiment with fresh herbs like parsley, oregano, or basil finely chopped and added to the dressing for an even fresher, more aromatic profile.
• Vegetable Additions: Sliced bell peppers or mushrooms can be added to the Instant Pot along with the onions and broth to cook alongside the beef, adding extra nutrients and flavor.
• Richness Boost: For an even richer “au jus” (the cooking liquid), you can reduce the strained broth on the sauté function after removing the beef. This concentrated liquid can be served alongside your sandwiches for dipping.
• Cheese Please! While not traditional for Chicago-style Italian beef, melted provolone or mozzarella cheese on your sandwich can add a delicious, gooey element.

Storing and Reheating Shredded Italian Beef

One of the best things about this Italian beef recipe is how well it stores, making it perfect for meal prep or enjoying leftovers. With proper storage, you can savor the deliciousness for days!

• Refrigeration: Store leftover Italian beef in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the shredded beef along with some of the dressing to keep it moist and flavorful.
• Freezing: This recipe freezes beautifully! Allow the Italian beef to cool completely, then transfer it to a freezer-safe airtight container or heavy-duty freezer bags. You can freeze it for up to 3 months. For best results, divide it into single-serving portions before freezing.
• Reheating:
  • From Refrigerator: Reheat the Italian beef gently on the stovetop over medium-low heat, in the microwave, or in the Instant Pot on the sauté setting until warmed through. Add a splash of beef broth or water if it seems dry.
  • From Freezer: Thaw frozen Italian beef overnight in the refrigerator. Once thawed, reheat using the methods described above.

Frequently Asked Questions About Italian Beef

Q: Can I use pre-made Italian dressing?

A: While our homemade dressing is highly recommended for its fresh, vibrant flavor, you can use a high-quality store-bought Italian dressing in a pinch. Just be sure to check the ingredients for any unwanted additives or sugars if you’re following a specific diet like Keto.

Q: What is giardiniera, and why is it often served with Italian beef?

A: Giardiniera is a relish of pickled vegetables (typically celery, carrots, cauliflower, and bell peppers) in vinegar. It’s a staple topping for Chicago-style Italian beef sandwiches, providing a tangy, crunchy, and often spicy contrast that perfectly cuts through the richness of the beef.

Q: Can I make this spicier?

A: Absolutely! To increase the heat, you can add more red pepper flakes to your Italian seasoning blend, include extra pepperoncinis (and their juice) in the dressing, or choose a “hot” giardiniera for serving.

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