Instant Pot chuck roast recipes are nearly impossible to go wrong with because it is a simple way to make a hearty dinner that comes together quickly and requires the use of a pressure cooker.
This article will teach you how to make a classic instant pot chuck roast from start to finish. Ensure to look out for our tips and suggestions so that you’ll always be guaranteed the best results.
Chuck Roast Nutrition Facts
Tips for Cooking Chuck Roast
It is in your best interest to pay attention to these tips outlined below when cooking a chuck roast in an instant pot:
The right cut of meat to use – Tougher cuts of beef, such as chuck, brisket, and round, are ideal for chuck roast recipes. The meat is traditionally cooked at a low temperature for a long time, and as a result, the harder cuts of beef work well. Tougher cuts of beef generally refer to those cuts that tend to be leaner and have more connective tissue.
Ideal timing – The amount of time it takes to cook chuck roast recipes in an Instant Pot generally depends on the size of the meat you’re using.
In general, when using a pressure cooker forcooking beef roasts, allow 20 minutes for each pound of meat to cook.
Bring your meat to room temperature – If you start with beef straight from the refrigerator, the roast will not be as soft as it will be if you let it get to room temperature before beginning the cooking process.
Typically, placing a three-pound roast on the counter for one hour is ideal. This additional time has another advantage: it allows you to season the meat sufficiently. It is advised to season the beef heavily with salt right after it comes out of the fridge, which allows the salt to sink into the flesh while it sits, making it extra flavorful when cooked.
Cooking Time for Chuck Roast
These cooking time guidelines should generally help you achieve desirable results when cooking chuck roast in an instant pot
Sauteing the roast on High heat
4 minutes per side
Sauteing the vegetables oh high heat
Cooking the roast in high pressure
Easy Instant Pot Pot Roast (6 to 8 Servings)
For the pot roast
- 3 pounds of beef chuck, brisket, or round
- 1 ½ teaspoon of onion powder
- One teaspoon of garlic powder
- One teaspoon of ground black pepper
- One large onion
- 5 12-ounce, medium-sized carrots
- Four stalks of celery
- 5 to 6 cloves of garlic
- 1 ½ tablespoon of high heat cooking oil
- 3 cups of beef broth
- 1 to 2 bouillon cubes (this is an optional ingredient; alternatively, you could use bouillon mix)
- Three tablespoons of apple cider vinegar
- Four sprigs of rosemary
- Four sprigs of thyme
- One bay leaf
- 12 ounces of baby potatoes (optional ingredient)
Preparing the meat and veggies
- Rub the beef generously on all sides with salt (use 2 to 3 tablespoons) and let it sit aside for one hour at room temperature.
- In the meantime, combine the onion powder, garlic powder, and black pepper in a mixing bowl.
- Get the vegetables ready. The onion should be peeled and sliced into large bits. Remove the ends from the carrots and peel them. The carrots and celery should also be cut into long thick sticks. Peel the skins off the cloves of garlic cloves and crush them using the flat side of a knife.
Cooking the pot roast
- After one hour has elapsed, blot the beef dry on both sides with paper towels (doing this allows the meat to brown properly). Afterward, rub the spice mixture all over the sides of the beef. Ensure that the spices are liberally applied on all sides of the beef. (There’s a chance you’ll have some remaining)
- In a 6-quart Instant Pot, pour some oil at the bottom (this could also work with an electric pressure cooker). Select the “Sauté” mode and put the instant pot on “High Heat.” Add the beef as soon as the oil gets hot and begins to shimmer. Cook the beef for about four minutes per side, or until it gets well-browned on all sides. Place the browned beef on a platter.
- Put in the veggies, then cook, making sure to toss occasionally until the onion, carrots, celery, and garlic cloves begin to sweat and faintly brown around the edges; this should take about 6 minutes. Place the vegetables on a platter and set them aside.
- Pour the broth, bouillon, and apple cider vinegar into the pot, then scrape away any browned bits clinging to the bottom of the instant pot with a wooden spoon (if you don’t do this, an error may occur while cooking at pressure).
- Turn off the sauté mode.
Return the steak to the instant pot and surround it with the vegetables. Next, combine the rosemary, thyme, bay leaf, and baby potatoes in a large mixing bowl (this is optional). It’s fine if the liquid in the instant pot doesn’t cover the steak and vegetables entirely.
- Cook on high pressure for 60 minutes using the “Pressure Cook” or “Manual” functions. It’s worth noting that the timer won’t start until there’s adequate pressure within the pot so it could take a few minutes.
- As soon as the cooking time runs out, ensure that you do not open the lid right away; instead, wait 10 minutes for the pressure to release naturally. After 10 minutes, use the quick-release button to relieve the remaining pressure (take care to protect your hands and face from the venting steam).
- Taste the cooking liquid and season it with salt and pepper as needed. Place the beef roast on a chopping board and shred it to your chosen size before placing it on a serving tray. Serve the vegetables on a serving tray and drizzle some of the liquid remaining in the pot over them for added taste.
This recipe delivers a deliciously cooked chuck roast that you and your guests will enjoy. You could also make a gravy to drip over the roast when serving. The entire recipe takes 2 hours and 30 minutes, with a prep time of 1 hour and a cook time of 1 hour and 30 minutes.
Check out this video recipe if you need more ideas on cooking a chuck roast in an instant pot.