Description
A hearty and flavorful recipe for Instant Pot chuck roast, perfect for any meal.
Ingredients
Scale
- 3 tablespoons seasoning mix (see options below)
- 3 pounds boneless chuck roast
- ½ cup beef broth (or chicken broth)
- 1 (14 ounce) can crushed tomatoes (1 can)
- 2 bay leaves
Instructions
- Slice the chuck roast in half so the pieces fit in the Instant Pot.
- Season both sides of the chuck roast with 2 to 3 teaspoons of the seasoning. Save the rest of the seasoning for later.
- Turn the Instant Pot to saute mode and add some olive oil to the pot. When the oil is hot, brown the chuck roast for about 2 minutes on each side. Turn the saute mode off and set the roast aside on a plate.
- Pour the broth into the pot and scrape the bottom to remove anything that might be stuck to the bottom of the pot.
- Put the roast back into the pot and add the crushed tomatoes, the bay leaves and the rest of the spice mix.
- Place the lid on the Instant Pot and make sure the pressure release valve is in the “sealed” position. Cook on high pressure for 50 minutes.
- Allow the pressure to release naturally for 15 minutes then release the rest of the pressure manually.
- Remove the chuck roast from the pot and shred the meat with 2 forks.
- Use a large spoon or a ladle to skim the fat off the top of the liquid. Set the Instant Pot to saute mode and let the sauce simmer for 10 minutes to reduce and thicken.
- Return the meat to the Instant Pot with all the cooking liquid. Keep warm until ready to serve.
Notes
- For additional seasoning options, consider using garlic powder, onion powder, or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg