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Real Balanced

A food blog dedicated to sharing easy and delicious low-carb, nut-free, and 30-minute recipes and resources.

Home Recipes Low-FODMAP Pressure Cooker Italian Beef

Low-FODMAP Pressure Cooker Italian Beef

Net Carbs:2.6g
18 Comments This post contains affiliate links.
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This post is sponsored by Mezzetta, but the content and opinions expressed here are my own.

Low-FODMAP Pressure Cooker Italian Beef featuring Mezzetta Peperoncini is the best quick and delicious dinner option you’ve been needing your entire life! Not only is this recipe low-FODMAP, low-carb, keto, gluten-free, grain-free, dairy-free, and sugar-free!

Low-FODMAP Pressure Cooker Italian Beef topped with peperoncini

I’ll be the first to admit that although I love to spend hours in the kitchen developing a recipe, sometimes quick, easy, and efficient is the best way to go, especially on busy weeknights! Enter Pressure Cooker Italian Beef made with bright, energizing Mezzetta Peperoncini and all of its delicious glory!

Since I learned to cook, my go-to recipe has always been Italian Beef! My Mom made it for us growing up and, when I moved away to college and then to Milwaukee, it was the first recipe I asked my Mom to share with me. It’s a comforting meal that packs so much delicious flavor, yet requires little to no effort to prepare. My kinda recipe.

Simple ingredients yet so flavorful, budget-friendly (it was a staple in my college days), and couldn’t be easier to make! Take some grass-fed beef roast, spices, broth, and, the key ingredient, Mezzetta Peperoncini, throw into the pressure cooker, wait a bit, and DONE. That’s it. Doesn’t get much easier than that!

Mezzetta Peperoncini take what would otherwise be a plain beef roast and turn this meal into a brightly-flavored, crave-worthy meal that is sure to impress and keep the whole family coming back for more!

Low-FODMAP

When I began to follow a low-FODMAP diet for health reasons, my immediate reaction was to think about all of my favorite meals that I’d no longer be able to eat. My Italian Beef had always been made with garlic and onions, two big “no-no” ingredients.

So, when the craving for Mezzetta Peperoncini hit, I knew I needed to develop a low-FODMAP alternative to this recipe! Luckily, garlic-infused olive oil exists, is low-FODMAP, and pairs perfectly with Mezzetta Peperoncini!

No idea what FODMAP means?

Here’s a brief overview:

“Low-FODMAP” is a way of identifying specific foods that contain high levels of FODMAPs. FODMAP, an acronym that stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols, are all short-chained carbohydrates that are poorly absorbed by our digestive systems.

Highly recommended by medical professionals for individuals suffering from gastrointestinal distress, the low-FODMAP diet helps reduce and altogether eliminate symptoms and other gut issues brought to you by a high-FODMAP diet.

FODMAP-Free Italian Beef Pressure Cooked

Low-FODMAP Pressure Cooker Italian Beef in a white ceramic bowl with lots of peperoncini

I wasn’t about to let my love for this meal and for Mezzetta Peperoncini fall by the wayside! After some tinkering, I developed this recipe, free of FODMAPs, and it tastes just like the original! Even Ryan agrees! He always has the “final call” on recipes as the Official Taste Tester (maybe I’ll make him some business cards…) and he was raving about this recipe for weeks!

Pressure Cooker

You all know how much I LOVE my pressure cooker. I use an Instant Pot. This is the best kitchen appliance we’ve ever invested in. I use it every day, sometimes multiple times a day.

When I first started making Italian Beef, I would cook it in my slow cooker for 15 hours on low. But with a pressure cooker, this Italian Beef recipe can be prepped, cooked, and ready to be eaten in less than 3 hours total!

Before you try the recipe, be sure to head over and enter the Mezzetta Brighten Every Bite sweepstakes!

Enter here for your chance to win!

Head over to Mezzetta’s page to enter their Brighten Every Bite national sweepstakes for an opportunity to win 52 meal kits for 2 from Chef’d ($1,560 value)!

Plus, 10 runners-up will win a $50 Chef’d gift card and all entrants will receive a 10% coupon!

You can enter once every 24 hours!

(Giveaway CLOSED)

Diets This Low-FODMAP Pressure Cooker Italian Beef Recipe Is Compliant With

This recipe is low-FODMAP, low-carb, keto, nut-free, coconut-free, gluten-free, grain-free, dairy-free, and sugar-free.

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Pressure-Cooker-Low-FODMAP-Italian-Beef

Low-FODMAP Pressure Cooker Italian Beef

★★★★★

5 from 5 reviews
  • Author: Sara Nelson
  • Prep Time: 15 minutes (+ optional overnight)
  • Total Time: 2 hours, 35 minutes
  • Yield: 6 1x
Print Recipe

Description

This Low-FODMAP Pressure Cooker Italian Beef featuring Mezzetta Peperoncini is the best quick and delicious dinner option! This recipe is low-FODMAP, low-carb, keto, gluten-free, grain-free, dairy-free, and sugar-free!

Ingredients

Materials

Instructions

  1. Using a sharp serrated knife, chop the beef into 1-inch cubes and place in a storage bag.
  2. Add garlic-infused olive oil and spices to bag and gently rotate the bag to distribute the oil and spices.
  3. Place storage bag in the refrigerator and allow to marinate for at least 2 hours, preferably overnight.
  4. After marination of beef, pour a jar of Mezzetta Peperoncini (including juice), beef, and beef broth into pressure cooker insert.
  5. Set Instant Pot to “Beef/Stew” and set the timer to 120 minutes.
  6. After the pressure cooker has completed the cooking process, allow it to naturally depressurize for 20 minutes. After 20 minutes, rotate the lid nozzle to fully depressurize.
  7. Serve Italian Beef in bowls topped high with Mezzetta Peperoncini and enjoy!

Keywords: Pressure Cooker Italian Beef, low-fodmap beef recipe, Italian Beef with Peperoncini

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18 Comments

  1. Jennifer Parker says

    Hi! I’m wondering how long to cook this recipe (and what setting on IP) if I make half. I am wanting to make 2.3 lbs of meat instead of 5.

    Reply

  2. Donna Block says

    So sorry. I am an experienced cook and as I always do the first time, followed the recipe exactly. This is inedible.

    Reply

    • Sara Nelson says

      Sorry you had trouble, Donna. What was the issue? Many people have made and loved this recipe, so I’m unsure if perhaps an ingredient you used didn’t work out or something. Happy to troubleshoot with you!

      Reply

  3. Marie V. says

    Two questions! I made this with family in the pressure cooker, but I only have a crockpot at home…what would you suggest for cooking time on low in a crockpot?

    Also, I am having the hardest time finding beef broth without onion/garlic. Any suggestions for an alternative?

    Thank you so much!

    ★★★★★

    Reply

    • Sara Nelson says

      Hi, Marie! I would cook this on low until the beef is very tender, probably for about 8-10 hours. For the broth, I believe Simple Nature brand from Aldi is low-FODMAP! If you cannot find one, making one at home is quite simple. You can search “low-FODMAP broth recipe” on Google and you’ll find lots of options!

      Reply

  4. Monica says

    I’ve made this recipe multiple times now and feel it’s worthy of a review. Simply put, it’s yummy! What I love about it is that have a bunch of friends with different allergies and/or dietary needs and this recipe allows me to feed everyone without having to warn them or worry that they’ll get sick.

    ★★★★★

    Reply

  5. Monica says

    I love the beef version – it’s in frequent rotation! I would line to try pork though – same cook time??

    ★★★★★

    Reply

    • Sara Nelson says

      So glad you enjoy the recipe, Monica! If you want to use pork, I would suggest using a pork shoulder and cooking it on the “Manual” setting for 80 minutes and then allowing it to naturally depressurize.

      Reply

  7. PRAinAZ says

    We are new to low fodmap diet, so we tried this, and were delighted at how good it was. Found that 50 min was sufficient for cooking roast to shreddable state. We will reduce the red pepper to 1/2 tsp in the future, as we aren’t fans of runny noses while eating, and heart burn after as we’re spicy heat wimps!

    ★★★★★

    Reply

    • Sara Nelson says

      I’m not too sure as I’m not very familiar with working with stovetop pressure cookers. I would suggest searching online for how to convert time between the two.

      Reply

  9. Keith says

    120mins?
    This is not a typo?
    Granted, I have not made it yet (and I certainly plan to, sounds delicious!!), but I have used my IP a lot in the last 2yrs and that sounds like a long time.
    Thanks for the great recipe!!

    Reply

    • realbalanced says

      Hi, Keith! Yes, that’s the correct amount of time. You could definitely cook it for as short as 90 minutes, but I find that it tastes best the longer it cooks!

      Reply

  10. Walt says

    ???this is exactly how I make it only I’m still in the stone age and cook it in a crock pot (or a 250° oven overnight.) Delicious but no true replacement for real crusty italian bread to eat it on…. ? Thanks.

    Reply