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4.6 from 36 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 Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings: 6 to 8 servings
Calories: 577 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Pat the chuck roast dry with paper towels to remove any excess moisture.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.