Pressure Cooker Italian Beef Sliders
Pressure Cooker Italian Beef Sliders are loaded with melted provolone cheese & peperoncini peppers. Perfect for game day, these are a hit!
- 2 chuck roasts – 3 lbs each
- 1-1/2 cups beef broth
- 2 pkts Italian seasoning packets
- 1 tbsp granulated garlic
- 2 tbsp dried minced onions
- 1/2 jar Mezzetta peperoncini peppers
- salt & pepper to taste
- 6 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 2 tsp poppy seeds
- 12 Hawaiian rolls
- 24 slices provolone cheese
Cut each chuck roast into 3-4 large pieces & place in the bottom of the pressure cooker.
Add all of the seasonings.
Pour in the broth.
Add pepperoncini peppers.
Place the lid on the pressure cooker and set to seal.
Cook 60 minutes and then allow for a natural release for another 15 minutes.
Remove meat and shred in a large bowl.
Preheat oven to 350 degrees.
Slice the slider buns in half.
Spray casserole dish with olive oil.
Place the bottom half of the slider buns in the prepared casserole dish.
Add cheese to each slider bun.
Top with shredded beef and pepperoncini peppers.
Add more cheese and the top of each slider bun.
In a small saucepan, combine butter, brown sugar, Worcestershire sauce, and poppy seeds and bring to a boil.
Remove and immediately pour over the top of the prepared sliders.
Bake 5-10 minutes, or until cheese is melted.
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.