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Multi-cooker Italian Beef Subs

In the fraction of the time of a slow cooker but with the same convenience, a multicooker yields meltingly tender beef for our take on the classic sandwich from Chi-Town.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
399 calories per serving


> 1 lb chuck stew meat
> 2 large onions
> 1 tsp beef broth base
> 3/4 cup giardiniera
> 4 small sub rolls


Season the meat with salt and pepper. Peel and slice the onions. In a multicooker, whisk the broth base and 1 cup water until combined. Add meat and onions. Seal and set to high pressure. Cook 25 min. Release pressure.
Meanwhile, drain and chop the giardiniera. Split the rolls and lightly toast.
With a slotted spoon, transfer the beef from the multicooker to a bowl and shred with forks. Spoon some cooking liquid over beef to moisten. Divide beef, onions, and chopped giardiniera among rolls.


For the most succulent beef when using a multicooker, let the pressure release naturally. But if you’re in a hurry, feel free to press the quick-release button.

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