CookPal AI
Instant Pot Chicago Beef

Instant Pot Chicago Beef

Cost $15, save $10

Source: Recommended by CookPal

  • 55 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥩 1 1/2 pounds beef chuck

  • Spices & Seasonings

    • 🧂 1 1/2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 tablespoon dried oregano
    • 1 teaspoon garlic powder
    • 1 tablespoon onion powder
    • 1/4 teaspoon red pepper flakes
    • 1 tablespoon paprika

  • Oils

    • 1 tablespoon vegetable oil

  • Vegetables

    • 🧄 6 cloves garlic

  • Liquids

    • 3 cups beef stock
    • 2 tablespoons sport pepper juice

  • Herbs

    • 1 teaspoon dried thyme

  • Condiments

    • 1/2 cup pickled Italian vegetables

STEPS

1

Season beef with salt, black pepper, dried oregano, garlic powder, onion powder, red pepper, and paprika.

2

Turn the Instant Pot to High Saute setting; add oil. Add seasoned beef and sear on both sides for 3 to 5 minutes.

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.

4

Place the lid on the pot and cook on High Pressure for 4 minutes, then set the pot to Keep Warm setting, and leave it for 40 minutes.

5

Take the meat out and slice thin. Strain the braising liquid, then place the liquid and sliced meat back into the pot. Add remaining 1 cup of broth to the pot.

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.

NUTRIENTS

Per 1 serving

🔥

795

Calories

  • 72
    Protein
  • 80
    Carbs
  • 21
    Fats

💡 For a softer texture, cook the beef on high pressure for an additional 3-5 minutes.Adding giardiniera provides a tangy and crunchy contrast to the beef.Leftover beef can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.