Instant Pot Granny's Italian Beef - Dump and Go Dinner

Plan This Recipe Print

Instant Pot Granny's Italian Beef - Dump and Go Dinner

The Cook
4 Servings
10 Ingredients

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
10 Ingredients


  • 2 ⅓ pounds quarter Beef Roast
  • 2 teaspoons Red 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



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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

Prog. Pressure Cooker

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

  1. Prep from frozen
  2. **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 indicated container.**
  3. Place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 35 minutes.
  6. Naturally release pressure for 10 minutes then quick release remaining pressure.
  7. Remove bay leaf before serving.

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. Cook on high pressure for 35 minutes.
  6. Naturally release pressure for 5 minutes then quick release remaining pressure.
  7. Remove bay leaf before serving.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
9 ounces
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
8 Lean Meat


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.

      2. To make it Paleo simply omit the Beef Granules and simply substitute the 1/4 cup of water, with 1/4 cup of Beef Broth or Bone Broth.

    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!

  4. Since this recipe is part of a menu that will serve a family of 4 twice does that mean every thing should be cut in half an put in 2 containers?

    1. The recipe as written makes 4 servings. Recipes are not automatically doubled unless they have been added to a menu.

  5. This is my second time using my IP with your recipes. Both times the meat (one chicken and now the beef) is only half done when the time is up. What am I doing wrong?? Also, where does it say to shred the beef—seems like more detail needs to be included with some of these recipes. Thanks for your help.

    1. Hi Lesia, You are supposed to quarter the beef in this recipe (cut into 4 pieces). Once it’s cooked, it should just shred naturally for you when you take it out and serve it. Lesia, just a few questions to see if we can help troubleshoot for you: 1) how many servings are you cooking, 2)are you cooking from frozen and 30 what size Instant Pot are you using?

    1. Hi Stacy, that’s a great question. We have sent this recipe to our Menu Builder team to update and review. From their advice, they say red or white wine vinegar would work well for this dish.

Leave a Reply

Your email address will not be published.