Comments on: Instant Pot Italian Beef

By: Joanna

Joanna — Mon, 19 Jun 2023 00:29:51 +0000

I just made this for Father’s Day and it was such a hit that I had to thank you for such a great recipe and let people know how easy and delicious it is! I used extra fresh minced garlic in place of garlic powder and fresh minced onion instead of dried.
Mt. Olive has a new item…. Italian Seasoned Pepperoncini Peppers, so I gave them a try 🙂
I served the shredded beef on fresh toasted hoagie rolls, provolone cheese and sliced pepperoncini peppers.

By: Kristen Chidsey

Kristen Chidsey — Sun, 13 Nov 2022 12:26:39 +0000

In reply to Jennifer Alexander. I LOVE LOVE hearing this! Thank you so much for sharing your review.

By: Jennifer Alexander

Jennifer Alexander — Sun, 13 Nov 2022 02:45:21 +0000

I can't remember if I've already commented on this but if I haven't oh my gosh this is amazing! If I have that tells you how good it is lol! We have this at least once a week in my house sometimes twice a week my husband is an obsessed with this! it's so good

By: Kristen Chidsey

Kristen Chidsey — Fri, 19 Aug 2022 17:28:45 +0000

In reply to Krista. So happy to hear you enjoyed Krista!

By: Krista

Krista — Fri, 19 Aug 2022 14:11:52 +0000

Excellent! Loved the seasonings instead of using a Ranch seasoning packet like other recipes.

By: Kristen Chidsey

Kristen Chidsey — Fri, 15 Jul 2022 10:50:59 +0000

In reply to Lia. Thanks for sharing Lia! I love hearing you enjoy this recipe!

By: Lia

Lia — Fri, 15 Jul 2022 00:20:41 +0000

Made this recipe several times and we always love it, serve it like pot roast over egg noodles. After watching The Bear, this is exactly what we were in the mood for, got some good rolls, thickened the broth to make a delicious gravy and we are over the moon!

By: Karen Hanna

Karen Hanna — Thu, 10 Mar 2022 19:34:52 +0000

I added 1 T Worcestershire Sauce, 1 T low salt soy sauce & 1/4 C Red wine to the sauce and a can of Beefy Mushroom soup (in place of the broth), plus a 16 oz jar of sliced pepperoncini (we like the spicy ones). I had time to slow cook, so used the slow cook cycle on the InstantPot. I’ve also used Pork Roast for this in the past. 😉

By: Kristen Chidsey

Kristen Chidsey — Mon, 10 Jan 2022 11:42:57 +0000

In reply to Beth. So happy to hear you enjoyed Beth!

By: Beth

Beth — Mon, 10 Jan 2022 02:46:11 +0000

The flavors were great. I saw similar recipes that called for Hidden Valley seasoning or other additions. I like this recipe because I had all the spices in my pantry. My family really liked it. This also suits my Whole30 eating requirements.

By: Kristen Chidsey

Kristen Chidsey — Wed, 05 Jan 2022 12:10:41 +0000

In reply to Sarah Jo. Hi Sarah! If you can't find a chuck roast, I would recommend cutting your sirloin tip or round roast into large 2-3 inch chunks and then cooking on high for 30 minutes with a natural pressure release. It won't be as tender as a chuck roast, but cutting it will help.

By: Sarah Jo

Sarah Jo — Wed, 05 Jan 2022 01:03:57 +0000

I love this recipe! One of my favorites and even better leftover! Unfortunately, my area seems to be out of chuck roast whenever I plan to cook this. If I had to sub a sirloin tip or bottom round how can I adjust it? Would you recommend Crock pot or instant pot for certain cuts?

By: Kristen Chidsey

Kristen Chidsey — Mon, 25 Oct 2021 10:54:48 +0000

In reply to Laura. Either works :)

By: Laura

Laura — Sun, 24 Oct 2021 20:02:53 +0000

Hi! Your recipe goes back and forth between beef stock and beef broth. Which do you recommend?

By: Kristen Chidsey

Kristen Chidsey — Sun, 10 Oct 2021 12:08:22 +0000

In reply to Skyler. Hi Skyler! Can I ask what brand/model you are using? Also are you using a specific function (like meat or cake or rice) or simply hitting the manual or pressure cook button?

By: Skyler

Skyler — Sat, 09 Oct 2021 14:37:46 +0000

Our pressure cooker’s timer only goes to 30 minutes. Have you heard of that before?

By: Kristen Chidsey

Kristen Chidsey — Tue, 27 Jul 2021 10:45:13 +0000

In reply to Laura. Oh goodness! That was a mistake on my Ytube video. I didn't catch that one! Either will work, but rosemary was the intended spice :)

By: Laura

Laura — Mon, 26 Jul 2021 21:15:50 +0000

Hi, do you use thyme or rosemary in this recipe? Your YouTube video calls for thyme, but here it states Rosemary. Thank you!

By: Kristen Chidsey

Kristen Chidsey — Thu, 01 Jul 2021 10:48:07 +0000

In reply to Saylee. I am so glad you enjoyed Saylee. For a frozen pot roast, cook for 90 minutes on high pressure.

By: Saylee

Saylee — Wed, 30 Jun 2021 23:50:50 +0000

Wow… there are no better words! Yum, so easy and super delicious! One question, my chuck was fresh, how do you adjust the time for frozen?

By: Kristen Chidsey

Kristen Chidsey — Sun, 20 Jun 2021 11:07:30 +0000

In reply to Brandi. Hi Brandi! If you did a quick release of pressure, that would cause the meat to be tough regardless of cooking time. If you let pressure release naturally, it may have been undercooked or the cut of meat. Can I ask if you used a chuck roast or did it happen to be another cut of beef (like a rump roast)? And how many pounds was it?