This Instant Pot Chicago Beef recipe takes a tough cut of beef, like chuck, and transforms it into a tender, flavorful masterpiece. It’s the ultimate working man’s hoagie: the iconic Chicago beef sandwich.
| Prep Time | Cook Time | Total Time | Servings |
| 15 mins | 50 mins | 65 mins | 4 to 6 |
Ingredients:
- 1 ½ pounds boneless beef chuck
- 1 ½ 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
- ¼ 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
- ½ cup chopped giardiniera (pickled Italian vegetables)
Directions:
- Season the Beef:
Generously season the beef chuck with salt, pepper, oregano, garlic powder, onion powder, red pepper flakes, and paprika. - Sear the Beef:
Set your Instant Pot to the “High Sauté” setting. Add vegetable oil and let it heat. Once hot, sear the seasoned beef on both sides for 3 to 5 minutes until browned. Remove the beef and set it aside. - Deglaze and Build the Flavor Base:
Add the thickly sliced onion, garlic, and Fresno chile pepper to the pot. Sauté for a minute to release their flavors. Deglaze the pot by adding 2 cups of beef stock, scraping up any browned bits from the bottom of the pot. Add sport pepper juice (or white vinegar), bay leaf, and thyme. Stir everything together. - Pressure Cook the Beef:
Return the seared beef to the pot, ensuring it is submerged in the liquid. Secure the Instant Pot lid and cook on “High Pressure” for 4 minutes. Once finished, set the Instant Pot to the “Keep Warm” setting and let it sit for an additional 40 minutes. This slow release ensures the beef becomes ultra-tender. - Slice and Finish the Beef:
Remove the beef from the pot and slice it thinly. Strain the braising liquid to remove the onions, garlic, and bay leaf, then return the liquid and sliced beef to the pot. Add the remaining 1 cup of beef stock to keep the meat moist and flavorful. - Assemble the Sandwich:
If desired, dip the inner sides of the hoagie rolls in the braising liquid for extra flavor. Pile the sliced beef onto the rolls and garnish generously with chopped giardiniera, the classic Chicago topping. Serve immediately while hot.
This Instant Pot Chicago Beef sandwich is packed with rich, savory flavors, tender beef, and a spicy kick from the giardiniera. Perfect for a hearty lunch or dinner, it brings a taste of Chicago to your kitchen with ease!