Best Italian Potted Beef Pressure Cooker Recipes

PRESSURE-COOKER ITALIAN BEEF SANDWICHES

Pressure-Cooker Italian Beef Sandwiches image

With only a few ingredients, this roast beef is a snap to throw together. The meat turns out wonderfully tender. -Lauren Adamson, Layton, Utah

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 jar (16 ounces) sliced pepperoncini, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup water
2 packages Italian salad dressing mix
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 beef rump roast or bottom round roast (3 to 4 pounds)
12 Italian rolls, split

Steps:

In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally. A thermometer inserted into beef should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to pressure cooker; heat through. Serve on rolls. To make ahead: In a large shallow freezer container, combine the first 7 ingredients. Add roast; cover and freeze. To use, place freezer container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

ITALIAN POTTED BEEF-PRESSURE COOKER

Italian Potted Beef-Pressure Cooker image

Make and share this Italian Potted Beef-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories Meat

Time 45m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

9 lbs rump steak or 9 lbs chuck roast
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine

Steps:

Heat the cooker, add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veg.
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Thicken gravy if desired.

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