Instant Pot Granny's Italian Beef

With every forkful fall apart tender and perfectly seasoned this Instant Pot adaptation of our classic Granny's Italian Beef stands out as a hearty no fuss dinner. Pair with creamy mashed potatoes or another favorite vegetable for a taste of comfort to share around the table.
4 Servings Recipe By Pin Print
Instant Pot Granny's Italian Beef

Ingredients

  • 2 ⅓ pounds quarter Beef Roast
  • 2 teaspoons Wine Vinegar
  • ¼ cups Water
  • 1 ⅓ teaspoons Bouillon, Beef, Granules
  • 2 ⅓ teaspoons mince Garlic, Cloves
  • ⅓ teaspoons Pickling Spice
  • ⅔ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 whole Bay Leaf
  • 10 ⅔ ounces Whole Tomatoes, Canned

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 Cup
  • 372 Calories
  • 14 Fat
  • 6g Sat Fat
  • 175mg Cholesterol
  • 659mg Sodium
  • 192mg Potassium
  • 4g Carbs
  • 1g Fiber
  • 2g Sugar
  • 57g Protein
  • 9 WW+ Points
  • 8 WW Smart Points
  • THM Meal Type: S

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. *Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Trim fat from meat and cut beef to fit inside inner pot.
  3. Place all other ingredients into inner pot over beef.
  4. Lock cover into place and seal steam nozzle.
  5. Select meat/stew setting or manually set for 35 minutes.
  6. Naturally release pressure for 5 minutes then quick release remaining pressure.
  7. Remove bay leaf before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Trim fat from meat.
  2. Divide beef and all other ingredients among indicated number of containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Select meat/stew setting or set manually for 35 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Remove bay leaf before serving.

20 Comments

Join the discussion
    1. Thank you for your concern and letting us know! In the meantime, we hope you find a Paleo substitute (we’d love to hear what you use!) so you can still enjoy this recipe.

      1. Yeah, it is too bad there are no “real food” bouillon options available to purchase. Since the recipe also calls for water anyway, what I have done is to start with a cup of bone broth for each teaspoon of bouillon in the recipe (so, for “1 1/3 teaspoons bouillon granules” I would use 1 1/3 *cups* bone broth), then simmer it to reduce it down to the volume of water called for in the recipe (in this case, 1/4 cup). And I add about 1 teaspoon sea salt. It takes a little while, but it is mostly a hands-free task, and so worth it to skip the chemicals in commercial offerings.

    1. Cindy, sorry to hear your meal turned out dry and chewy. With pressure cooking, there are always variables. You might enjoy this post for some ideas when you make this again (quarter meat, cook a couple mins less, QR, etc.). We’d love to hear what you do differently next time and how it works out!

    2. Did you QR or NR? Use the Natural Release method to get your meat tender. it makes a BIG BIG difference when using your IP.

  1. What is quarter beef roast? I have never heard of this, and don’t come up with anything when I google it. Thanks!

    1. Quartering means to cut the meat into fourths. This way it will cook faster in your Instant Pot and not be frozen in the center. We hope that helps!

  2. I wish I would have read more comments. I didn’t know what 2 1/3 “quarter” was so I did not cut it in half. Perhaps that should be part of the instructions to cut it in quarters. So now my roast is still rare and I’m trying to slow cook it for an hour.

  3. Is this recipe meant to be cooked prior to freezing and then reheating? Or is it for freezing all of the raw ingredients and cooking from frozen?

    1. It is up to you. You have a couple of options:
      1. Make to eat now. Cook it and eat it.
      2. Freeze for later. Combine all ingredients and freeze for later (do not cook now).

      I hope that helps!

    1. Sure. It will make a little bit of a different final product but the meat will be ground instead of shredded. I am sure it would be delicious!

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