Instant Pot Chicago Beef

Ingredients

• 1.5 pounds beef chuck
• 1.5 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 0.25 teaspoons red pepper flakes
• 1 tablespoon paprika
• 1 tablespoon vegetable oil
• 1 onion , thickly sliced
• 6 cloves garlic
• 1 chile pepper
• 3 cups beef stock
• 2 tablespoons sport pepper juice
• 1 bay leaf
• 1 teaspoon dried thyme
• 4 tos 6 Italian hoagie rolls
• 0.5 cups (pickled Italian vegetables)

Instructions

1. 1

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

2. 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.

3. 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. 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.

5. 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.

6. 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.