Go Back
Print Recipe
4.59 / 12 votes

Instant Pot Chuck Roast

This easy Instant Pot shredded beef recipe comes together quickly with ingredients you may very likely already have on hand. Weeknights just got easier.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Mains
Cuisine: American
Servings: 6 to 8 servings
Calories: 577

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 4 pounds boneless chuck roast, silver skin removed and cut into 3-inch (8-cm) cubes
  • 1 tablespoon avocado or olive oil
  • 1/2 cup white onion, diced
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 to 2 tablespoons chipotle chili in adobo, roughly chopped
  • 1/2 cup store-bought or homemade beef broth
US - Metric

Instructions

  • 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, remove the meat with a slotted spoon, turn the sauté or simmer function on and let the liquid reduce until you achieve your desired consistency.

  • Use a slotted spoon to transfer the meat to a serving bowl and use two forks to shred the meat. Drizzle with extra liquid from the Instant Pot before serving.

Notes

    1. Extra cooking time--If your beef does not shred easily after cooking, return the Instant Pot to high pressure, and cook for 15 minutes more.
    1. Storage--Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
    1. Reheating--To reheat, place the shredded beef and juices in a baking dish and cook, covered, in a 325°F oven until warmed through.
    1. Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1portion | Calories: 577kcal | Carbohydrates: 2g | Protein: 59g | Fat: 37g | Saturated Fat: 16g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1096mg | Fiber: 1g | Sugar: 1g