Hands-On: Time
15 Mins
Slow Cook: Time
8 Hours
Yield
Serves 8

Slow cooking is at its best with this recipe. The beef slowly braises until it practically falls to shreds. Although great on sandwiches, it's also delicious over a baked potato topped with sour cream. 

 

How to Make It

Step 1

Preheat broiler.

 

Step 2

Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally.

 

Step 3

Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "More" mode. When the word "Hot" appears, coat inner pot with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Remove beef from pot.

 

Step 4

Add peppers to pot; stir in vinegar and next 3 ingredients (through crushed red pepper). Stir in 1/4 teaspoon of the salt, black pepper, and chopped pepperoncini. Return beef to pot.

 

Step 5

Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 8 hours cook time. 

Step 6

When time is up, remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/4 teaspoon salt into cooking liquid. Divide beef mixture evenly among hamburger buns, using a slotted spoon. Serve any extra sauce for dipping.

 

Chef's Notes

Swap In A Snap! Use gluten-free hamburger buns to make this a gluten-free sandwich.

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