Instant Pot Chuck Roast – Leite’s Culinaria

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Instant Pot Chuck Roast comes together quickly with ingredients you probably already have on hand. Weeknight nights just got easier.

A bowl of shredded Instant Pot Chuck roast with a plate of tortillas, a bottle of hot sauce and some cilantro nearby.

Adapted from Meg Dow | The Instant Pot by No Shop | Page Street Publishing, 2021

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


Why our testers loved this

There’s a whole host of reasons why our recipe testers devoured this Instant Pot shredded beef. They loved them fast cook time, tender beef and the versatility of the ground meatwhich they tried on tacos, rice bowls and chimichangas.

Chiyo U. followed up with her comment, “What I really liked about this Instant Pot Chuck Roast was that the meaty taste was deep, front and center, with the flavors in the background.”

Notes on ingredients

The ingredients for Instant Pot Chuck Roast - beef, broth, spices, onions, chipotle, oil and garlic.
  • fodder roast–Look for a well-marbled roast that is trimmed of excess fat. Marbling fat and connective tissue is the key to tender, shredable meat.
  • chipotle–The chipotle in adobo gives the grated feed roast a little mild spiciness. If you are sensitive to spices, add just 1 tablespoon when cooking.
  • beef broth– This adds extra flavor to the finished dish and I highly recommend using it, but you can substitute water if needed.

How to make this recipe

  1. Pat the roast beef cubes dry with paper towels.
Cuts of beef being browned in an Instant Pot, next to them are a bowl of raw beef and a bowl of browned beef, and all the ingredients for the Instant Pot Chuck Roasted are placed in a pressure cooker.
  1. Sear the beef in batches until browned. Place the browned meat in a bowl.
  2. Combine the browned meat and remaining ingredients in the Instant Pot.
An overhead view of an Instant Pot and a bowl of beef being shredded with two forks.
  1. Cover the Instant Pot and cook under high pressure for 60 minutes. Release the pressure manually.
  2. Pour the meat into a bowl. Use two forks to shred the meat before serving.

What is the difference between a pot roast and a pot roast?

A beef roast is a piece of meat and a pot roast is a way of preparing it. Any piece of meat that comes out of the chuck or shoulder portion is a chuck roast.

A pot roast doesn’t have to be stewed, it can be any cut of meat prepared by slowly stewing (in a saucepan, right?) with a little liquid until juicy and tender. In all honesty, some of us believe that a well-marbled pot roast actually makes the greatest pot roast.

How do I remove the silver skin from my pot roast?

If left on, the silver skin can toughen your roast and prevent the seasoning from getting inside, so take the time to remove it properly. To do this, use a sharp knife and slide it under the skin to create a tab or flap that you can grasp. Use this tab to gently pull on it while you use your knife to cut away the silver skin.

What should I serve with this Instant Pot ground beef?

Our testers loved this tender beef, which was stacked on burrito shells or mashed potatoes, stuffed into buns, or stuffed into tortillas to make tacos or burritos. Serve with a simple coleslaw, rice, salsa, or any of your favorite taco toppings.

I don’t have an Instant Pot. Can I make this in a regular pressure cooker?

Yes. You can use a standalone pressure cooker or a different brand of multicooker for this recipe.

Helpful tips

  • If your beef doesn’t shred easily after cooking, return the Instant Pot to high pressure and cook for another 15 minutes.
  • If you have a lot of liquid in the Instant Pot after cooking the roast, remove the meat and use the simmer feature to reduce the liquid. After shredding, drizzle the sauce over the meat to keep it moist.
  • Leftover ground 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 overnight in the refrigerator before reheating.
  • To reheat, place the ground beef and juices in a casserole dish and cook, covered, in a 325°F oven until heated through.
  • This recipe is suitable for a gluten and dairy free diet.

More great chuck roast recipes

A pot roast with potatoes and vegetables on a decorative platter with a serving fork on the platter and a napkin on the side.
Simple pot roast
A platter of Carne Assada from the Azores - roasted beef, carrots and sausage on a white plate.
Portuguese Carne Assada

☞ If you prepare this recipe or any other dish on LC, consider leaving a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David

Instant Pot Chuck Roast

A bowl of shredded Instant Pot Chuck roast with a plate of tortillas, a bottle of hot sauce and some cilantro nearby.

This easy Instant Pot shredded beef recipe is quick to combine with ingredients you probably already have on hand. Weeknight nights just got easier.

Preparation 45 minutes

Cook 1 Hours 15 minutes

In total 2 Hours

  • Pat the pot roast dry with paper towels to remove excess moisture.

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

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

  • Attach the lid and turn the valve to the closed position. Cook at high pressure for 60 minutes. Release the pressure manually by gently turning the valve to vent.

    After cooking, if there is more liquid in the pot than you want for your meal, remove the meat with a slotted spoon, turn on the roast or simmer function and allow the liquid to reduce until you reach the desired consistency.

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

    1. Extra Cooking Time–If your beef doesn’t shred easily after cooking, return the Instant Pot to high pressure and cook for another 15 minutes.
    1. Storage-Leftover ground 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 overnight in the refrigerator before reheating.
    1. warm up–To reheat, place the ground beef and juices in a casserole dish and cook, covered, in a 325°F oven until heated through.
    1. Nourishment-This recipe is suitable for a gluten and dairy free diet.

Portion: 1portionCalories: 577kcal (29%)Carbohydrates: 2G (1%)Protein: 59G (118%)Fat: 37G (57%)Saturated Fatty Acids: 16G (100%)Polyunsaturated fat: 3GMonounsaturated fatty acids: 19GTrans fats: 2GCholesterol: 209mg (70%)Sodium: 1096mg (48%)Potassium: 1046mg (30%)Fiber: 1G (4%)Sugar: 1G (1%)Vitamin A: 41ie (1%)Vitamin C: 2mg (2%)Calcium: 61mg (6%)Iron: 7mg (39%)

#leitesculinaria on Instagram If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.

Recipe tester reviews

Recipe © 2021 Meg Dow. Photos © 2021 Angie Zoobkoff. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.


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