Mini Italian Beef Sandwiches

INSTRUCTIONS

1. Press Sauté – High/More for 45 minutes. Add 2 tablespoons olive oil to the inner pot. Add the bell peppers and Sauté for 15 – 20 minutes, stirring only occasionally to ensure browning and char marks on the peppers. Cook until browned and wilted. Set the peppers aside when done.
2. Liberally sprinkle salt all over the bottom round roast. Add 2 tablespoons olive oil to the inner pot. Add the beef roast and sear on one side until golden, about 7-9 minutes. Flip the beef over, and sear again, undisturbed, until golden brown. Remove the meat from the pot and set aside on a plate.
3. Add the remaining 1 tablespoon olive oil to the inner pot. Add the diced onion, garlic, garlic powder, onion powder, dried thyme, dried basil, paprika, crushed red pepper and 1 tablespoon salt. Sauté until the onion is translucent and fragrant, about 3-5 minutes.
4. Return the beef back to the pot. Pour in the beef broth. Pressure Cook on High for 75 minutes. Allow the pot to naturally release for 15 minutes, then flip the valve and release any remaining pressure.
5. Carefully shred the beef with two forks in the inner pot. Stir to combine. Press Sauté – High/More for 20 minutes. Sauté with the lid off for 15-20 minutes, or until the sauce reduces slightly and deepens in flavor.
6. To serve, place a scoop of shredded beef inside the French roll. Top with the roasted bell peppers, giardiniera, pepperoncini, and a side dish of broth. Never forget to dip your sandwich in the broth before taking a bite! Some even dip the entire sandwich before serving. Enjoy!