Tangy Italian Beef Sandwiches

• 3 banana peppers
• Cooking spray
• 2 1/4 pounds chuck roast, trimmed and halved
• 1/2 cup white vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 7 bottled pepperoncini peppers, chopped
• 8 hamburger buns, toasted

1. Preheat broiler.
2. Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally.
3. Remove lid from a 6-quart Instant Pot(R). Press Saute; use Adjust to select "More" mode. When the word "Hot" appears, coat inner pot with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Remove beef from pot.
4. Add peppers to pot; stir in vinegar and next 3 ingredients (through crushed red pepper). Stir in 1/4 teaspoon of the salt, black pepper, and chopped pepperoncini. Return beef to pot.
5. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press Slow Cook, and use Adjust to select "Less" mode. Press - or + to choose 8 hours cook time.
6. When time is up, remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/4 teaspoon salt into cooking liquid. Divide beef mixture evenly among hamburger buns, using a slotted spoon. Serve any extra sauce for dipping.
7. Swap In A Snap! Use gluten-free hamburger buns to make this a gluten-free sandwich.

banana peppers, cooking spray, chuck roast, white vinegar, onion powder, garlic, red pepper, kosher salt, freshly ground black pepper, pepperoncini peppers, buns

Taken from www.myrecipes.com/recipe/instant-pot-tangy-italian-beef-sandwiches (may not work)