Instant Pot Chuck Roast
User Reviews
4.6
36 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
1 hr 45 mins
-
Total Time
2 hrs
-
Servings
6 to 8 servings
-
Calories
577 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chuck Roast
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This easy Instant Pot shredded beef recipe comes together quickly with ingredients you may very likely already have on hand. Weeknights just got easier.
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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
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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
- 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.
- 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.
- 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.
- 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.
- Reheating--To reheat, place the shredded beef and juices in a baking dish and cook, covered, in a 325°F oven until warmed through.
- Reheating--To reheat, place the shredded beef and juices in a baking dish and cook, covered, in a 325°F oven until warmed through.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
Nutrition Information
Show Details
Serving
1portion
Calories
577kcal
(29%)
Carbohydrates
2g
(1%)
Protein
59g
(118%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
19g
Trans Fat
2g
Cholesterol
209mg
(70%)
Sodium
1096mg
(46%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 577kcal | 29% |
| Carbohydrates | 2g | 1% |
| Protein | 59g | 118% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 209mg | 70% |
| Sodium | 1096mg | 46% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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