Pressure Cooker Pepperoncini Beef Sandwiches (AKA Instant Pot) combine flavorful, juicy meat, with Sir Kensington’s Chipotle Mayo, and brine-y Giardiniera for the perfect 5 star sandwich!
This post is sponsored by Sir Kensington’s
Meat in general isn’t my favorite thing to cook. Becoming best friends with a local butcher who happily does all my prep work has been PRICELESS for miss germaphobe over here. So when I’m craving’ this Pressure Cooker Pepperoncini Beef Sandwich with Chopped Giardiniera (this can be found near the pickles in any grocery store), I know my butcher has got my back and I won’t have to touch or prep ANY animal products . . . I’m a wimp, I have no problem admitting it.
I’ve preached before that I can’t do bland food. This sandwich is the epitome of flavorful and you’ll know it with one bite!
The meat could sing with tastiness all on it’s now, but then you add a one – two punch of Giardiniera (best stuff ever!) and Sir Kensington’s Chipotle Mayo, and it really is just ridiculously awesome.
I was first introduced to Sir Kensington by this Cauliflower Burger by Pinch of Yum (which I know what you’re thinking right now, but I would take this veggie burger over any meat burger for the rest of my life!). I’ve since become Sir Kensington’s obsessed and literally have 6 of their products in my fridge right now.
How could one be so passionate about condiments? Well, let me tell you. 6 months ago, I was a mayo hater, but this Avocado Oil Mayo with just a hint of lime is literally spoon lickin’ good. Yep, I lick Mayo from spoons now.
The Yellow Mustard has the best tangy kick ever, the Spicy Brown Mustard made me the best reuben of my entire life, the Sriracha Mayo stole my heart in this Egg Roll Bowl, the Ketchup takes #1 even with my kids and it has less sugar than the typical grocery store brands, and the Special Sauce I would put on my pancakes just to have another reason to eat it!
I’ve yet to try the Fabanaise which is a vegan mayo, but Rachael Ray says it’s good, so I’m dying to try that one too!
To make things even better, all of the ingredients in Sir Kensington’s products are good, clean, and wholesome, and contain perfect amounts of spices to make them uniquely more flavorful than any other condiment brand you’ll ever use. Can you understand why I’m getting so psyched over condiments now?
This Pepperoncini Beef Sandwich is actually from our cookbook and is definitely one of the recipes that makes the most appearances around here. Aside from Crio Bru, Breakfast Cakes, and Mason Jar Steel Cut Oats that is! The pictures I took here are new though and may include a ridiculous amount of Chipotle Mayo, because that’s exactly how it should be eaten!
To enter the Sir Kensington giveaway there are 2 steps Subscribe to this here blog by going here (if you’ve already subscribed before, no need to again!) Tell me your all time favorite sandwich. Be it a simple ham and cheese or an over the top beet burger with homemade aioli and caviar, I want to hear it! It might even find it’s place on my blog one day!
The giveaway is now over, Congratulations to Anna!
Now go make you up the tastiest, most flavorful Pepperoncini Beef you’ve ever had! Enjoy it on a sandwich first, then in the form of an Pepperoncini Beef Eggroll later in the week. My mouth is watering out of control just thinking of it – perhaps that is gross to admit . . .
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Pressure Cooker Pepperoncini Beef Sandwiches with Chopped Giardiniera
Juicy, tender shredded Pepperoncini Beef topped with pickled veggies and smothered in Chipotle Mayo. Serve it up with a cup of ice water and a big stack of napkins and enjoy!
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 6-8
- Category: Entree
- Method: Pressure Cooker
- Cuisine: American
- 3-4 pound chuck or rump roast, visible fat removed and cut into 2 pieces
- 16 oz jar pepperoncini slices
- 14.5 oz can beef broth
- 1 tablespoon dried oregano
- ½ tablespoon dried parsley
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon lemon pepper seasoning
- ¼ teaspoon thyme
- ½ teaspoon pepper
- 2 teaspoons Kosher salt
- 16 oz jar Italian Mix Giardiniera, drained and chopped
- chipotle mayonnaise, (preferably Sir Kensington’s Chipotle Mayonnaise)
- provolone cheese slices
- hoagie rolls
- Add entire contents of pepperoncini jar, beef broth, oregano, parsley, garlic powder, onion powder, basil, lemon pepper, thyme, pepper, and salt to the pressure cooker pot. Stir ingredients and add roast pieces. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 90 minutes.
- When cooking is complete, use a natural release.
- Place meat on a plate. Use two forks to shred it, then quickly return it to the pot.
- Preheat broiler. Split buns in half and place under broiler to brown, about 1 minute. Top buns with chipotle mayo, meat, chopped giardiniera, and provolone cheese slices; place under the broiler again to melt the cheese. Serve.
- Tip 1: When cooking meat, allow pressure to release naturally. This may take 20-30 minutes but it helps ensure juicy, tender meat.
- Tip 2: If meat doesn’t shred or isn’t as tender as you’d like, return to high pressure for another 10-15 minutes.
- Tip 3: Buy 2 silicone rings, that way you can use one for foods likes this with strong smells and save the other for sweet or mild smelling foods.