Instant pot chuck roast comes together quickly with ingredients you may very likely already have on hand. Weeknights just got easier.
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
Instant Pot Chuck Roast FAQs
What’s the difference between a pot roast and a chuck roast?
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.
How do I remove the silver skin from my chuck roast?
If left on, the silver skin can make your roast tough and prevent the seasoning from penetrating, so you want to take the time to properly remove it. To do that, use a sharp knife and slip it under the skin to create a tab or flap that you can grab. Using that tab, pull gently on it while using your knife to cut away the silver skin.
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.
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Pat the chuck roast dry with paper towels to remove any excess moisture.
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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.
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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.
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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.
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.
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Transfer the meat to a serving bowl and use two forks to shred the meat before serving.
Serving: 1portionCalories: 577kcal (29%)Carbohydrates: 2g (1%)Protein: 59g (118%)Fat: 37g (57%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 209mg (70%)Sodium: 1096mg (48%)Potassium: 1046mg (30%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 41IU (1%)Vitamin C: 2mg (2%)Calcium: 61mg (6%)Iron: 7mg (39%)
Recipe Testers’ Reviews
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LC Editors
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