Inspiration Guide

ITALIAN BEEF SANDWICHES
PREP: 10 MINUTES | TOTAL COOK TIME: 1 HOUR 10 MINUTES | PRESSURE BUILD: 12 MINUTES | SEAR/SAUTÉ: 8 MINUTES
COOK: 50 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 Move slider to AIR FRY/STOVETOP. Select
SEAR/SAUTÉ and set temperature to HI-5.
Press START/STOP to preheat the unit.
2 When unit has preheated, add the canola oil
and roast to the pot. Sear each side of the
roast in the pot for about 4 minutes or until a
crust is formed.
3 Add beef stock, onions, pepperoncini peppers,
and diced tomatoes to the pot. Stir with a
rubber or wooden spatula until combined.
Gently scrape the bottom of the pot while
stirring. After stirring, close the lid and
move slider to the PRESSURE. Make sure the
pressure release valve is in the SEAL position.
4 Select PRESSURE. The temperature will default
to HIGH, which is the correct setting. Set time
to 50 minutes, then press START/STOP to
begin cooking (the unit will build pressure for
approx. 12 minutes before cooking begins).
5 When cooking is complete, quick release
pressure by turning the pressure release valve
to the VENT position.
6 Use silicone-tipped tongs to shred the beef.
Then assemble sandwiches, topping the
shredded beef with sliced pepper jack cheese.
Serve with a side of sauce from the pot for
dipping.
INGREDIENTS
2 tablespoons canola oil
2
1
/2 pounds chuck roast
1
1
/2 cups beef stock
4 small yellow onions, peeled, cut in quarters
1 jar (16 ounces) whole pepperoncini peppers
in liquid
1 can (14
1
/2 ounces) diced tomatoes
8 slices pepper jack cheese
2 baguettes (18 inches each), cut in half
MAINS
54
TIP For extra flavor and crunch, add raw sliced green or
red peppers, sliced mushrooms, or tomatoes.
Mains