Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post
Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.


Low-FODMAP Pressure Cooker Italian Beef

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


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!




  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!
Recipe Card powered byTasty Recipes