Instant Pot chuck roast recipes are basically no-fail. Master a few simple tips and you can prepare a delicious, hearty dinner — even if you’re normally a disaster in the kitchen.
Read on to learn how to make an Instant Pot chuck roast from start to finish.
Tips for instant pot chuck roast
First, let’s cover the basics. These are the cooking strategies that’ll set you up for Instant Pot chuck roast success!
1. Sear the meat first
Use the “Sauté” setting on your Instant Pot to brown the chuck roast on all sides before pressure cooking. This will add depth of flavor and create a nice crust on the meat.
2. Deglaze the pot
After searing, remove the roast and deglaze the pot with liquid. You can use a splash of broth, wine, or plain old water. When you drop in the liquid, you’ll see the browned bits bubble up from the bottom of the pot. Those now-loose browned bits add more flavor to your roast.
3. Don’t rush the cooking time
Chuck roast is a tough cut, so it comes out best with slow cooking. Don’t rush things. As a guideline, you’ll need about 20 minutes of high pressure cooking per pound of meat, followed by a natural pressure release.
4. Use plenty of liquid
The Instant Pot needs liquid to create steam and build pressure. Make sure you have at least 1 cup of liquid in the pot. This can be a combination of broth, water, or wine.5.
5. Layer the flavors
Chuck roast has a rich, beefy flavor that pairs well with many seasonings. Don’t be afraid to use herbs like rosemary and thyme, spices like paprika and black pepper, and aromatics like onions and garlic to enhance the flavor of your roast.
6. Add vegetables later
If you want to cook vegetables with your roast, add them after the meat has been pressure cooked. Most vegetables will become overcooked if they’re pressure cooked as long as the meat. After the meat is done, you can add the vegetables and pressure cook for an additional few minutes.
7. Use the natural release method
When the cooking time is up, use the natural release method. This allows the pressure to gradually decrease, which helps the meat retain its juices and stay tender.
8. Rest the meat
Before slicing and serving the chuck roast, let it rest for a few minutes. This allows the juices to redistribute throughout the meat. The result will be a juicier, more flavorful bite.
9. Save the liquid
Don’t throw away the cooking liquid! It’s full of flavor and can be used as a base for a sauce or gravy. Simply strain and reduce it on the “Sauté” setting until it thickens to your desired consistency.
10. Cut against the grain
When you’re ready to serve the roast, be sure to slice it against the grain. This will help to make the meat even more tender and easier to chew.
Instant Pot 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: 6 minutes
- Cooking the roast in high pressure: 20 minutes per pound
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 chuck 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 meat to the instant pot . 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).
- Remove beef from the Instant Pot and let it rest while you cook the vegetables. Place the veggies back in the Instant Pot and cook them at high pressure for 10 minutes.
- You can shred or slice the chuck roast and serve it with the vegetables, drizzled with cooking liquid.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g