Instant Pot Chuck Roast

Instant pot chuck roast comes together quickly with ingredients you may very likely already have on hand. Weeknights just got easier.

A bowl of shredded beef from an Instant Pot chuck roast with a silver spoon resting in the bowl.

If you’ve been using your Instant Pot for a while now, you probably already know how ingenious they are. If you’re new to the pressure cooker game, trust us when we tell you that, for time saving alone, they’re worth the counter space. But just wait until you taste this tender, warmly-spiced pot roast. Dinner just hit the fast lane.–Meg Dow

*What's the difference between a pot roast and a chuck roast?

So here’s the thing. A chuck roast is a cut of meat and a pot roast is a style of preparation. Any cut of meat that comes from the chuck, or the shoulder part, is a chuck roast. A pot roast doesn’t have to be chuck, it can be any cut of meat that’s prepared by slowly braising it (in a pot, get it?) with a little liquid until it’s juicy and tender. Although quite frankly, some of us believe that a well-marbled chuck roast does, indeed, make the most magnificent pot roast.

Instant Pot Chuck Roast

  • Quick Glance
  • Quick Glance
  • 45 M
  • 2 H
  • Serves 6 to 8
Print RecipeBuy the The No Shop Instant Pot cookbook

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Special Equipment: Instant Pot or pressure cooker



Pat the chuck roast dry with paper towels to remove any excess moisture.

Set the Instant Pot or pressure cooker to sauté mode. Working in 3 or 4 batches, add the oil and some of the meat to the Instant Pot. Sear until browned, 3 to 5 minutes per side. Use a slotted spoon to transfer the meat to a bowl and finish browning the remaining meat.

Return all of the browned meat to the Instant Pot or pressure cooker insert. Stir in the onion, garlic, salt, pepper, garlic salt, cumin, onion powder, chipotle, and broth.

Secure the lid and turn the valve to the sealing position. Cook over high pressure for 60 minutes. Release the pressure manually by carefully moving the valve to venting.

Tester tip: If there is more liquid in the pot after cooking than you’d like in your meal, turn the sauté or simmer function on and let the liquid reduce until you achieve your desired consistency.

Transfer the meat to a serving bowl and use two forks to shred the meat before serving.

Print RecipeBuy the The No Shop Instant Pot cookbook

Want it? Click it.

Recipe Testers' Reviews

This is a weeknight hit. I was skeptical of the short ingredient list, the small amounts of seasonings called for, and only 1/2 cup of liquid, but this made a perfect batch of juicy meat that needed no adjustments.

All the meat shredded easily, and the fat was easy to separate. I tasted the mixture while hot and liked it. I did, however refrigerate overnight as a meal prep for the following day. We used the Instant Pot chuck roast to make barbacoa rice bowls along with black beans, avocado, and a quick pickled slaw made from red cabbage, onion and jalapeno. One family member used to make soft shell tacos.

Everyone agreed this was a keeper. The chipotle added the right amount of heat. I think the light-handed approach to seasoning allowed a great beefy taste to shine through but still be well seasoned. No one added extra salt or even hot sauce. I'll definitely make again.

This is a good, solid, flavorful recipe for Instant Pot chuck roast. I often make a similar dish on the stove and in the oven that takes hours. I was drawn to this because it cuts the cooking time significantly by using the Instant Pot. The sautéing was the most time and labor intensive—that process took about 15-20 minutes (so less than expected) and I did it in three batches. The recipe is great as written. I might substitute a slightly leaner cut of beef next time. That's just my personal preference but I prefer leaner meat, my husband and kids were perfectly happy with the results with the chuck roast.

The meat was seasoned very well. My favorite part of it might be the juices. After I skimmed the fat off, the juices were still very good. Nice and warming for a cold day too!

We had it as tacos on the first day and chimichangas (grilled) the next. The meat is very versatile. It would also be good in a soup (caldo) or burritos.


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