Warm up your kitchen and your soul with these incredible Instant Pot chuck roast recipes! Perfect for busy weeknights or cozy weekends, these savory dishes deliver maximum comfort with minimal effort. From classic pot roasts to creative international twists, we’ve gathered 18 mouthwatering meals that will have your family asking for seconds. Get ready to fall in love with your pressure cooker all over again!
Instant Pot Chuck Roast with Red Wine Gravy
A perfectly tender chuck roast doesn’t need hours of slow cooking. This Instant Pot version delivers fall-apart beef with rich red wine gravy in under two hours. Your weeknight dinner just got a major upgrade.
Ingredients
– A 3 to 4 pound chuck roast
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Four cloves of garlic, minced
– A cup of dry red wine
– Two cups of beef broth
– A couple of tablespoons of tomato paste
– A tablespoon of Worcestershire sauce
– A couple of sprigs of fresh thyme
– A couple of tablespoons of cornstarch
– A splash of water
Instructions
1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season all sides of the roast generously with salt and black pepper.
3. Set your Instant Pot to “Sauté” on the “More” or “High” setting.
4. Heat the olive oil in the pot until it shimmers, about 2 minutes.
5. Carefully place the chuck roast in the hot oil and sear for 4-5 minutes without moving it.
6. Flip the roast and sear the other side for another 4-5 minutes until deeply browned.
7. Transfer the seared roast to a clean plate.
8. Add the chopped onion to the pot and cook for 3 minutes, scraping up the browned bits from the bottom.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Pour in the red wine, using a wooden spoon to deglaze the pot completely.
11. Let the wine simmer for 2 minutes to cook off the alcohol.
12. Stir in the beef broth, tomato paste, and Worcestershire sauce until combined.
13. Return the seared chuck roast and any accumulated juices to the pot.
14. Lay the fresh thyme sprigs on top of the roast.
15. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 60 minutes.
16. Once cooking is complete, let the pressure release naturally for 15 minutes.
17. Carefully turn the valve to “Venting” to release any remaining pressure.
18. Use tongs to transfer the roast to a cutting board; it should shred easily with forks.
19. Remove and discard the thyme sprigs from the pot.
20. In a small bowl, whisk the cornstarch with a splash of water until smooth.
21. Set the Instant Pot to “Sauté” again and whisk the cornstarch slurry into the liquid.
22. Simmer the gravy for 3-4 minutes, stirring constantly, until thickened.
23. Shred the beef with two forks, discarding any large pieces of fat.
24. Return the shredded beef to the pot and stir to coat with the gravy. Heirloom mashed potatoes soak up the rich, wine-infused gravy beautifully, while the beef stays remarkably juicy. For a next-level meal, pile the shredded roast onto crusty rolls for incredible French dip sandwiches.
Garlic Herb Instant Pot Chuck Roast
Unbelievably tender chuck roast doesn’t need hours of slow cooking anymore. Using your Instant Pot transforms this tough cut into fork-tender perfection in under two hours. Garlic and herbs infuse every bite with deep, savory flavor.
Ingredients
– a 3-4 pound chuck roast
– a couple tablespoons of olive oil
– a whole head of garlic, cloves separated and smashed
– a couple sprigs of fresh rosemary
– a couple sprigs of fresh thyme
– a cup of beef broth
– a splash of red wine vinegar
– a tablespoon of tomato paste
Instructions
1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season all sides of the roast generously with salt and pepper.
3. Set your Instant Pot to “Sauté” on high heat for 10 minutes.
4. Heat the olive oil in the pot until it shimmers, about 2 minutes.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned.
6. Remove the roast and set aside on a plate.
7. Add the smashed garlic cloves to the pot and cook for 1 minute until fragrant.
8. Stir in the tomato paste and cook for 30 seconds to deepen the flavor.
9. Pour in the beef broth and red wine vinegar, scraping all the browned bits from the bottom.
10. Return the chuck roast to the pot along with any accumulated juices.
11. Arrange the rosemary and thyme sprigs around the roast.
12. Secure the lid and set the valve to “Sealing.”
13. Pressure cook on high for 75 minutes for a 3-pound roast or 90 minutes for 4 pounds.
14. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
15. Carefully remove the roast to a cutting board and let rest for 10 minutes.
16. Skim excess fat from the cooking liquid if desired.
17. Shred the meat with two forks or slice against the grain.
Keep this roast incredibly moist by letting it rest before slicing. The garlic becomes sweet and spreadable after pressure cooking. Serve the shredded meat over creamy polenta or pile it onto crusty rolls for killer sandwiches.
Instant Pot Mississippi Chuck Roast
Zesty and incredibly simple, this Instant Pot Mississippi Chuck Roast transforms an affordable cut into fork-tender perfection. Zero fuss required—just dump your ingredients and let the pressure cooker work its magic. You’ll have a savory, satisfying meal that practically cooks itself while you tackle other tasks.
Ingredients
– A 3 to 4-pound chuck roast
– A packet of au jus gravy mix
– A packet of ranch dressing mix
– A half stick of butter
– A handful of pepperoncini peppers (about 8-10)
– A generous splash of the pepperoncini brine (about ¼ cup)
– A couple of tablespoons of water
Instructions
1. Place the chuck roast in the Instant Pot insert.
2. Sprinkle the au jus gravy mix evenly over the top of the roast.
3. Sprinkle the ranch dressing mix evenly over the roast.
4. Place the half stick of butter on top of the seasonings.
5. Arrange the pepperoncini peppers around the roast.
6. Pour the pepperoncini brine and water around the sides of the roast.
7. Secure the Instant Pot lid and set the valve to the sealing position.
8. Select the “Manual” or “Pressure Cook” setting and set the timer for 60 minutes on high pressure.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. *Tip: Natural release helps keep the meat incredibly juicy.*
10. Carefully turn the valve to “Venting” to release any remaining pressure.
11. Open the lid and use two forks to shred the roast directly in the pot. *Tip: The meat should fall apart easily; if it resists, pressure cook for another 5-10 minutes.*
12. Stir the shredded meat into the cooking liquid to coat thoroughly. *Tip: Let it sit in the liquid for 5 minutes to absorb maximum flavor.*
13. Serve immediately. Great served over mashed potatoes, the tender shreds soak up the rich, tangy sauce beautifully. The pepperoncini adds a subtle kick that cuts through the richness, making it a crowd-pleaser every time.
Asian-Inspired Instant Pot Chuck Roast
Perfect for busy weeknights, this Asian-inspired chuck roast transforms tough meat into tender perfection. Pressure cooking infuses deep flavors quickly while keeping cleanup minimal. You’ll have a restaurant-quality meal with minimal effort.
Ingredients
– A 3-pound chuck roast
– A couple of tablespoons of vegetable oil
– One large yellow onion, sliced
– Four minced garlic cloves
– A thumb-sized piece of fresh ginger, grated
– Half a cup of soy sauce
– A quarter cup of rice vinegar
– Two tablespoons of brown sugar
– A tablespoon of sesame oil
– A cup of beef broth
– A couple of tablespoons of cornstarch
– Two sliced green onions
– A sprinkle of sesame seeds
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 2 tablespoons of vegetable oil for 2 minutes until shimmering.
2. Pat the 3-pound chuck roast completely dry with paper towels—this ensures proper browning.
3. Sear the roast for 4 minutes per side until deeply browned, developing rich flavor foundations.
4. Remove the roast and add sliced onion, cooking for 3 minutes until softened.
5. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
6. Pour in ½ cup soy sauce, ¼ cup rice vinegar, 2 tablespoons brown sugar, and 1 tablespoon sesame oil.
7. Scrape the bottom thoroughly to lift any browned bits—this adds depth to your sauce.
8. Return the chuck roast to the pot and add 1 cup beef broth.
9. Secure the lid, set valve to “Sealing,” and pressure cook on High for 60 minutes.
10. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
11. Remove the roast to a cutting board and tent with foil—the meat should shred easily with forks.
12. Mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a smooth slurry.
13. Set Instant Pot to “Sauté” and whisk in the cornstarch slurry.
14. Cook the sauce for 3-4 minutes until thickened to gravy consistency.
15. Shred the beef using two forks, discarding any large fat pieces.
16. Return shredded meat to the pot and stir to coat with sauce.
17. Garnish with sliced green onions and sesame seeds before serving.
Keep the shredded beef juicy by letting it rest in the sauce for 10 minutes before serving. The tender meat absorbs the savory-sweet glaze while maintaining its pull-apart texture. Serve over steamed rice or stuff into warm tortillas for fusion tacos—the rich umami flavors pair wonderfully with both traditional and creative presentations.
Instant Pot Chuck Roast with Root Vegetables
Forget complicated roast recipes—this Instant Pot version delivers fork-tender chuck roast and perfectly cooked root vegetables in under two hours. Following these steps ensures a deeply flavorful, no-fuss meal that’s ideal for busy weeknights. Family-friendly and packed with savory goodness, it’s a one-pot wonder you’ll make again and again.
Ingredients
- a 3 to 4-pound chuck roast
- a couple of tablespoons of olive oil
- a good sprinkle of kosher salt and black pepper
- one large yellow onion, roughly chopped
- three cloves of garlic, minced
- a splash of beef broth (about 1 cup)
- a tablespoon of Worcestershire sauce
- a pound of carrots, cut into 2-inch chunks
- a pound of Yukon Gold potatoes, quartered
- a couple of sprigs of fresh thyme
Instructions
- Pat the chuck roast completely dry with paper towels, then season all over with kosher salt and black pepper.
- Set your Instant Pot to Sauté mode on High and heat the olive oil until it shimmers, about 2 minutes.
- Sear the chuck roast for 4–5 minutes per side until a deep brown crust forms; transfer to a plate.
- Add the chopped onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom to lift any browned bits.
- Return the seared chuck roast to the pot, along with any accumulated juices.
- Arrange the carrot chunks and quartered potatoes around the roast, then tuck in the fresh thyme sprigs.
- Lock the Instant Pot lid, set the valve to Sealing, and pressure cook on High for 60 minutes.
- Once cooking finishes, let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
- Remove the roast and vegetables to a serving platter, tent loosely with foil, and let rest for 10 minutes.
- Skim excess fat from the cooking liquid, then use the Sauté function to simmer for 5–10 minutes until slightly thickened.
Amazingly tender, the chuck roast pulls apart effortlessly with a fork, while the vegetables soak up the rich, savory broth. Serve it over creamy mashed potatoes or with crusty bread to mop up every last drop of gravy. Leftovers make incredible sandwiches or a hearty base for pot pie filling the next day.
Spicy Barbecue Instant Pot Chuck Roast
Zesty and satisfying, this spicy barbecue chuck roast transforms a humble cut into a tender, flavor-packed meal. Your Instant Pot does all the heavy lifting, delivering fall-apart beef in under two hours. Perfect for busy weeknights when you crave something hearty.
Ingredients
– A 3-pound chuck roast
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three minced garlic cloves
– A cup of beef broth
– Half a cup of your favorite barbecue sauce
– Two tablespoons of Worcestershire sauce
– A tablespoon of smoked paprika
– A teaspoon of chili powder
– A splash of apple cider vinegar
– Salt and freshly ground black pepper
Instructions
1. Pat the chuck roast dry with paper towels and season generously on all sides with salt and black pepper.
2. Set your Instant Pot to “Sauté” mode and heat the olive oil until it shimmers, about 2 minutes.
3. Sear the chuck roast for 4–5 minutes per side until a deep brown crust forms.
4. Remove the roast and set it aside on a plate.
5. Add the chopped onion to the pot and cook for 3 minutes until softened.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Pour in the beef broth to deglaze, scraping up all the browned bits from the bottom.
8. Add the barbecue sauce, Worcestershire sauce, smoked paprika, chili powder, and apple cider vinegar, stirring to combine.
9. Return the seared chuck roast to the pot, nestling it into the sauce.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 75 minutes.
11. Allow the pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.
12. Transfer the roast to a cutting board and shred it using two forks.
13. For a thicker sauce, set the Instant Pot to “Sauté” and simmer the liquid for 5–7 minutes until slightly reduced.
14. Return the shredded beef to the pot and stir to coat in the sauce.
The beef turns incredibly tender, pulling apart effortlessly with a smoky, spicy kick from the barbecue blend. Serve it piled high on toasted buns for sandwiches, or over creamy mashed potatoes to soak up every bit of the rich sauce. Leftovers make fantastic tacos or loaded nachos the next day.
Balsamic Glazed Instant Pot Chuck Roast
Whip up this tender chuck roast with minimal effort using your Instant Pot. The balsamic glaze creates a rich, savory-sweet coating that transforms this budget cut. You’ll have fall-apart meat ready in under two hours total.
Ingredients
– A 3-pound chuck roast
– A couple of tablespoons of olive oil
– One large yellow onion, sliced
– 4 cloves of garlic, minced
– A cup of beef broth
– Half a cup of balsamic vinegar
– 2 tablespoons of brown sugar
– A tablespoon of Worcestershire sauce
– A teaspoon of dried thyme
– A teaspoon of salt
– Half a teaspoon of black pepper
– A tablespoon of cornstarch
– A splash of water
Instructions
1. Pat the chuck roast completely dry with paper towels.
2. Season all sides of the roast evenly with the salt and black pepper.
3. Set your Instant Pot to “Sauté” on high heat.
4. Heat the olive oil in the pot until it shimmers, about 2 minutes.
5. Sear the chuck roast for 4-5 minutes per side until a deep brown crust forms.
6. Remove the roast and set it aside on a plate.
7. Add the sliced onion to the pot and cook for 3 minutes until softened.
8. Add the minced garlic and cook for 1 more minute until fragrant.
9. Pour in the beef broth to deglaze the pot, scraping all the browned bits from the bottom.
10. Stir in the balsamic vinegar, brown sugar, Worcestershire sauce, and dried thyme.
11. Return the seared chuck roast and any accumulated juices to the pot.
12. Secure the lid and set the valve to “Sealing.”
13. Pressure cook on high for 75 minutes.
14. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
15. Carefully remove the roast to a cutting board and tent it with foil.
16. Set the Instant Pot back to “Sauté” on high.
17. Whisk the cornstarch with a splash of water in a small bowl until smooth.
18. Stir the cornstarch slurry into the pot sauce and simmer for 3-4 minutes until thickened.
19. Shred the roast with two forks, discarding any large fat pieces.
20. Return the shredded meat to the pot and stir to coat in the glaze.
Just shreds apart effortlessly with a rich, tangy-sweet glaze clinging to every strand. The onions melt into the sauce, adding subtle sweetness against the savory beef. Pile it high on soft potato rolls or serve over creamy polenta for a comforting meal.
Instant Pot Chuck Roast Tacos
Our Instant Pot transforms tough chuck roast into succulent taco filling in under 90 minutes. This method delivers fall-apart tender beef without babysitting the oven all day. Simply season, pressure cook, and shred for the easiest taco night you’ll ever host.
Ingredients
- a 3-pound chuck roast
- a couple tablespoons of olive oil
- a good sprinkle of chili powder
- a teaspoon each of cumin and garlic powder
- a big pinch of salt and black pepper
- one diced yellow onion
- a couple minced garlic cloves
- a cup of beef broth
- a splash of lime juice
- corn or flour tortillas for serving
- your favorite taco toppings like cilantro, diced onion, and cotija cheese
Instructions
- Pat the chuck roast completely dry with paper towels—this helps with browning.
- Rub all sides of the roast with chili powder, cumin, garlic powder, salt, and black pepper.
- Set your Instant Pot to Sauté on High and heat the olive oil until shimmering, about 2 minutes.
- Sear the roast for 4-5 minutes per side until deeply browned; don’t move it until a crust forms.
- Remove the roast and add the diced onion, sautéing for 3 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth and lime juice, scraping the bottom to lift any browned bits.
- Return the roast to the pot, lock the lid, and set to High Pressure for 60 minutes.
- Let the pressure release naturally for 15 minutes, then quick release any remaining steam.
- Transfer the roast to a cutting board and shred with two forks, discarding any large fat pieces.
- Skim excess fat from the cooking liquid, then mix some back into the shredded beef for moisture.
- Warm tortillas in a dry skillet for 20 seconds per side until pliable.
- Fill tortillas with beef and top with cilantro, diced onion, and cotija cheese.
Rich, juicy strands of beef soak up the smoky chili-cumin broth, creating a melt-in-your-mouth texture. Repurpose leftovers into loaded nachos or breakfast hash for a next-day flavor boost. The tender shreds hold up beautifully against crunchy slaw or creamy avocado crema.
Creamy Instant Pot Chuck Roast with Onions
Just when you need a comforting meal without the fuss, this chuck roast delivers. Juicy, tender beef with sweet caramelized onions comes together effortlessly in your Instant Pot. Perfect for busy weeknights when time is tight but flavor matters.
Ingredients
– A 3-pound chuck roast
– A couple of yellow onions, sliced thick
– A generous splash of beef broth (about 1 cup)
– A good glug of Worcestershire sauce (2 tablespoons)
– A few cloves of garlic, minced
– A tablespoon of tomato paste
– A sprinkle of salt and black pepper
– A pat of butter (2 tablespoons)
Instructions
1. Pat the chuck roast completely dry with paper towels and season all over with salt and black pepper.
2. Set your Instant Pot to “Sauté” on high heat and melt the butter until foamy.
3. Sear the chuck roast for 4-5 minutes per side until deeply browned—don’t rush this step for maximum flavor.
4. Remove the roast and add the sliced onions, cooking for 5 minutes until they start to soften.
5. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
6. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
7. Return the chuck roast to the pot, nestling it into the onions and liquid.
8. Lock the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
9. Let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
10. Transfer the roast to a cutting board and let it rest for 10 minutes before slicing—this keeps it juicy.
11. If you want a thicker sauce, simmer the liquid on “Sauté” for 5-10 minutes until slightly reduced.
Buttery soft beef practically melts with each forkful, while the onions turn sweet and silky. Shred it over mashed potatoes or pile it into crusty rolls for a hearty sandwich. Either way, that rich, savory sauce is too good to waste—drizzle it over everything.
Instant Pot Chuck Roast and Potatoes
Unbelievably tender chuck roast with perfectly cooked potatoes comes together in your Instant Pot with minimal effort. Using your pressure cooker transforms this classic comfort food into a weeknight-friendly meal that tastes like it simmered all day. You’ll have fork-tender beef and creamy potatoes ready in about an hour from start to finish.
Ingredients
– A 3 to 4 pound chuck roast
– A couple of tablespoons of olive oil
– A large yellow onion, sliced
– 4 cloves of garlic, minced
– A cup of beef broth
– A couple of tablespoons of Worcestershire sauce
– A tablespoon of tomato paste
– A teaspoon of dried thyme
– 2 pounds of Yukon Gold potatoes, cut into 2-inch chunks
– A couple of teaspoons of cornstarch mixed with a tablespoon of water (for thickening)
Instructions
1. Pat your chuck roast completely dry with paper towels and season generously with salt and pepper on all sides.
2. Set your Instant Pot to “Sauté” on high heat and add the olive oil until it shimmers, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until deeply browned, getting a good crust on all surfaces.
4. Remove the roast to a plate and add the sliced onion to the pot, scraping up any browned bits from the bottom.
5. Cook the onions for 3-4 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
6. Stir in the beef broth, Worcestershire sauce, tomato paste, and dried thyme, mixing thoroughly to combine.
7. Return the seared chuck roast to the pot along with any accumulated juices.
8. Arrange the potato chunks around and on top of the roast in a single layer.
9. Lock the lid in place, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
10. When cooking completes, allow natural pressure release for 15 minutes before quick releasing any remaining pressure.
11. Carefully remove the roast and potatoes to a serving platter, tenting loosely with foil.
12. Switch the Instant Pot back to “Sauté” and whisk in the cornstarch slurry until the gravy thickens, about 2-3 minutes.
13. Slice or shred the roast against the grain and serve with potatoes and gravy.
Zesty gravy made from the cooking liquid perfectly complements the melt-in-your-mouth beef. The potatoes absorb all the savory flavors while maintaining their structure. For a complete meal, serve over egg noodles or with crusty bread to soak up every drop of that rich gravy.
Mexican-Style Instant Pot Chuck Roast
Craving tender, flavorful beef without the all-day commitment? This Mexican-style chuck roast delivers big flavor in record time. Chuck roast transforms into fall-apart perfection under pressure, infused with smoky spices and bright citrus notes.
Ingredients
– A 3-pound chuck roast
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Four garlic cloves, minced
– Two cups of beef broth
– One 14.5-ounce can of diced tomatoes
– Two chipotle peppers in adobo sauce, minced
– A tablespoon of ground cumin
– A teaspoon of dried oregano
– Juice from one lime
– A handful of fresh cilantro, chopped
– Salt and freshly ground black pepper
Instructions
1. Pat the chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.
2. Set your Instant Pot to “Sauté” on high heat and add the olive oil.
3. Once the oil is shimmering, carefully place the chuck roast in the pot and sear for 4-5 minutes per side until deeply browned.
4. Remove the seared roast to a plate and add the chopped onion to the pot.
5. Sauté the onion for 3-4 minutes until softened, scraping up any browned bits from the bottom.
6. Add the minced garlic and cook for 30 seconds until fragrant.
7. Pour in the beef broth and use a wooden spoon to deglaze the pot, ensuring no bits are stuck to the bottom.
8. Add the diced tomatoes with their juices, minced chipotle peppers, ground cumin, and dried oregano.
9. Return the seared chuck roast to the pot along with any accumulated juices.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
11. When the cooking time is complete, allow the pressure to release naturally for 15 minutes.
12. Carefully quick-release any remaining pressure before opening the lid.
13. Transfer the chuck roast to a cutting board and shred it using two forks.
14. Stir the fresh lime juice and chopped cilantro into the cooking liquid in the pot.
15. Return the shredded beef to the pot and toss to coat in the sauce.
Let this shredded beef shine in tacos with crumbled cotija cheese or piled high over rice with a dollop of cool sour cream. The meat stays incredibly moist while developing a subtle smoky heat that builds with each bite.
Instant Pot Chuck Roast with Horseradish Sauce
Melt-in-your-mouth chuck roast doesn’t need hours of babysitting. This Instant Pot version delivers fork-tender beef with a zesty horseradish kick in under 90 minutes. Perfect for busy weeknights when you crave comfort food without the fuss.
Ingredients
– A 3-pound chuck roast
– A couple of tablespoons of olive oil
– One large yellow onion, sliced thin
– Four cloves of garlic, minced
– A cup of beef broth
– Two tablespoons of Worcestershire sauce
– A tablespoon of tomato paste
– A teaspoon of dried thyme
– Half a cup of sour cream
– Two tablespoons of prepared horseradish
– A splash of fresh lemon juice
Instructions
1. Pat the chuck roast completely dry with paper towels and season generously with salt and pepper on all sides.
2. Set your Instant Pot to “Sauté” on high heat and add the olive oil.
3. Once the oil shimmers, carefully place the chuck roast in the pot and sear for 4 minutes per side until a deep brown crust forms.
4. Remove the roast to a plate and add the sliced onion to the pot, scraping up any browned bits from the bottom.
5. Cook the onion for 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
6. Pour in the beef broth and Worcestershire sauce, then whisk in the tomato paste until fully dissolved.
7. Return the chuck roast to the pot along with any accumulated juices and sprinkle the dried thyme over the top.
8. Lock the lid, set the valve to “Sealing,” and pressure cook on high for 70 minutes.
9. When the timer beeps, allow the pressure to release naturally for 15 minutes before carefully turning the valve to “Venting” for quick release.
10. Transfer the roast to a cutting board and tent loosely with foil to rest.
11. While the roast rests, whisk together the sour cream, prepared horseradish, and fresh lemon juice in a small bowl until smooth.
12. Slice the chuck roast against the grain into ½-inch thick pieces or shred with two forks.
13. Serve the beef topped with the horseradish sauce and spoonfuls of the cooking liquid from the pot.
Glistening with rich juices, the beef falls apart at the slightest touch while the horseradish sauce cuts through the richness with a bright, peppery zing. Pile it over creamy mashed potatoes or stuff into crusty rolls for next-level sandwiches—either way, that tangy sauce is non-negotiable.
Instant Pot Chuck Roast with Gravy and Mashed Cauliflower
Perfect for busy weeknights, this Instant Pot chuck roast delivers fall-apart tender beef with rich gravy in under an hour. Pair it with creamy mashed cauliflower for a comforting low-carb meal that satisfies like the classic version. You’ll have dinner on the table faster than ordering takeout.
Ingredients
- A 3-pound chuck roast
- A couple of tablespoons of olive oil
- One large yellow onion, chopped
- Three cloves of garlic, minced
- A cup of beef broth
- A splash of Worcestershire sauce
- A tablespoon of tomato paste
- A teaspoon of dried thyme
- Salt and black pepper to season
- One large head of cauliflower, cut into florets
- A quarter cup of heavy cream
- Two tablespoons of butter
- A tablespoon of cornstarch mixed with two tablespoons of cold water
Instructions
- Season the chuck roast generously with salt and black pepper on all sides.
- Set your Instant Pot to Sauté mode and heat the olive oil until it shimmers.
- Sear the chuck roast for 4-5 minutes per side until deeply browned, then transfer to a plate. Tip: Don’t rush this step—a good sear builds flavor in the gravy.
- Add the chopped onion to the pot and cook for 3 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth, Worcestershire sauce, and tomato paste, scraping the bottom to lift any browned bits.
- Return the chuck roast to the pot and sprinkle with dried thyme.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 45 minutes.
- While the roast cooks, steam the cauliflower florets until fork-tender, about 10 minutes.
- Drain the cauliflower thoroughly, then mash with heavy cream and butter until smooth. Tip: For extra creaminess, blend briefly with an immersion blender.
- Once the cooking time is up, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
- Transfer the chuck roast to a cutting board and shred it with two forks.
- Whisk the cornstarch slurry into the pot liquid and set to Sauté mode. Tip: Stir constantly until the gravy thickens, about 2-3 minutes, to avoid lumps.
- Return the shredded beef to the pot and stir to coat in the gravy.
Hearty and satisfying, the beef melts in your mouth while the gravy clings to every bite. Serve it piled over the fluffy mashed cauliflower for a cozy plate, or use leftovers in tacos the next day—the rich flavors only improve overnight.
Instant Pot Chuck Roast and Caramelized Onions
A perfectly tender chuck roast doesn’t need hours of slow cooking when you’ve got an Instant Pot. This recipe delivers fall-apart beef with deeply caramelized onions in under two hours. All you need is some patience while the pressure works its magic.
Ingredients
– A 3-pound chuck roast
– A couple of large yellow onions, thinly sliced
– A quarter cup of beef broth
– Two tablespoons of olive oil
– A tablespoon of Worcestershire sauce
– A teaspoon of garlic powder
– Half a teaspoon of dried thyme
– A generous pinch of salt and black pepper
Instructions
1. Set your Instant Pot to Sauté mode and let it heat for 2 minutes.
2. Add two tablespoons of olive oil to the pot.
3. Season the 3-pound chuck roast generously with salt and black pepper on all sides.
4. Sear the chuck roast for 4 minutes per side until deeply browned.
5. Remove the roast and set it aside on a plate.
6. Add the thinly sliced onions to the pot.
7. Cook the onions for 8 minutes, stirring occasionally, until they begin to soften.
8. Continue cooking the onions for another 10 minutes until they turn golden brown and caramelized.
9. Pour in a quarter cup of beef broth to deglaze the pot, scraping up all the browned bits from the bottom.
10. Stir in one tablespoon of Worcestershire sauce, one teaspoon of garlic powder, and half a teaspoon of dried thyme.
11. Return the seared chuck roast to the pot, nestling it into the onions and liquid.
12. Secure the lid and set the valve to Sealing position.
13. Pressure cook on High for 75 minutes.
14. Let the pressure release naturally for 15 minutes after cooking completes.
15. Carefully turn the valve to Venting to release any remaining pressure.
16. Remove the lid and transfer the roast to a cutting board.
17. Shred the beef using two forks—it should pull apart easily.
18. Return the shredded beef to the pot and stir it into the onions and sauce.
19. Let everything sit for 5 minutes to allow the flavors to meld. Buttery soft beef strands soak up the rich, onion-infused sauce beautifully. Serve it over mashed potatoes or pile it onto crusty rolls for incredible sandwiches.
Instant Pot Chuck Roast with Rosemary and Thyme
Overwhelmed by tough chuck roast? This Instant Pot version transforms it into fork-tender perfection with minimal effort. Rosemary and thyme infuse every bite with cozy herb flavor that fills your kitchen.
Ingredients
– A 3-pound chuck roast
– A couple of tablespoons of olive oil
– A large yellow onion, chopped
– 4 garlic cloves, minced
– A cup of beef broth
– A splash of red wine vinegar
– A tablespoon of fresh rosemary, chopped
– A teaspoon of fresh thyme leaves
– A teaspoon of salt
– Half a teaspoon of black pepper
Instructions
1. Pat the 3-pound chuck roast completely dry with paper towels on all sides.
2. Rub the chuck roast evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
3. Set your Instant Pot to Sauté mode on High and let it heat for 2 minutes.
4. Pour 2 tablespoons of olive oil into the hot Instant Pot.
5. Sear the chuck roast for 4 minutes per side until deeply browned crust forms.
6. Remove the seared roast to a plate, keeping all drippings in the pot.
7. Add the chopped onion to the pot and cook for 3 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in 1 cup of beef broth, scraping the bottom to loosen any browned bits.
10. Add 1 tablespoon of red wine vinegar to brighten the sauce.
11. Return the seared chuck roast to the pot along with any accumulated juices.
12. Sprinkle 1 tablespoon of chopped rosemary and 1 teaspoon of thyme leaves over the roast.
13. Lock the Instant Pot lid and set to High Pressure for 60 minutes.
14. Once cooking completes, let pressure release naturally for 15 minutes.
15. Carefully quick release any remaining pressure before opening the lid.
16. Transfer the roast to a cutting board and let rest for 10 minutes before slicing.
17. Skim excess fat from the cooking liquid if desired for serving sauce.
What emerges is meat so tender it falls apart at the slightest touch. The rosemary and thyme create an aromatic backbone that pairs beautifully with mashed potatoes or crusty bread for soaking up the rich juices. Leftovers make incredible sandwiches or taco fillings the next day.
