Instapot pot roast is such a simple & versatile way to make your best beef pot roast! It is perfect for recipes that use shredded beef. It will fall right off the bone and shred very easily if cooked properly. This recipe can be made with a frozen roast, too for even easier meal prep!
What kind of beef roast works best?
Most beef roasts would work just fine! I usually use chuck roast, chuck arm roasts, rump or sirloin tip roast. Starting out with a quality roast is important- I used our own dry-aged beef in this recipe- very flavorful and tender for any kind of recipe! We offer cuts of beef that can be ordered online- French Creek Beef.
Ingredients Needed
Roast: This is an obvious one. Use any kind of beef roast you would like, 2.5-3 lbs is a good fit for your standard instapot. My favorite part is that it can be frozen or thawed. If you are like me, you don’t have time to wait for a roast to thaw before making supper! The only difficult part if it is frozen, is that if it is a larger roast- it may not fit into the instapot.
Water or broth/bouillon: Pretty self explanatory. For more flavor, use the broth. PS- want to make your own broth someday? Start saving beef bones, like, from this roast, so that you can make your own batch! Or we offer packages of meaty soup bones on our store front. Just throw them in a freezer bag & store in your freezer until you have enough to make a crockpot size of broth. An easy-to-follow recipe from the Prairie Homestead is linked.
Seasonings: garlic,onion, taco, paprika,rosemary, thyme..roasts are so versatile so just pick what flavor you are wanting. OR don’t season at all, and freeze the shredded beef fora ‘blank canvas’ for future recipes.
Secret to the best pot roast
The natural release is the secret to the most tender pot roast. I don’t care if you are in a hurry, do NOT skip the natural release step. Let it release naturally for 30 minutes.
Leftover pot roast storage
To store leftovers from your instapot beef roast is easy.
Refrigerate for up to 4 days in an air tight container.
Freeze for up to 3 months in a freezer safe container or freezer bag.
Recipe inspiration for shredded beef
Beef burritos or beef enchiladas
BBQ Beef Sandwhiches
Sheperds Pie or Pot Pie with shredded beef.
My Instapot
I am no instapot guru, but linked is the instapot that I have which does the trick. It will fit a 3lb roast. It also will saute & slow cook, plus sets to ‘keep warm’ automatically after done cooking. Get my instapot here- Instapot 6 quart.
More beef roast recipes
Try our oven baked tri-tip recipe. Tri-tip is a flavorful cut of meat that tastes great in the oven or smoked!
If you have a rump roast to cook – try our tender oven roasted rump roast recipe.
Looking for more instapot recipes? Try our instapot chicken burrito bowls.
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How to make the best beef pot roast!
Equipment
- 1 instapot
- measuring utensils
Materials
- 1 2-3 lb beef roast ex. chuck roast, thawed or frozen
- 3 cups water can use all or part beef broth or bouillon
- seasonings of choice salt, pepper, taco, onions, garlic etc.
Instructions
- Rub the roast down with any seasonings you decide to add. Then place the thawed or frozen roast into the instapot on the metal trivet.
- Add 3 cups of water.
- Per your instapot instructions, place lid on the pot and lock. Set to sealing (not venting). Before putting lid on make sure the seal ring is on correctly, venting area is working right, etc
- Program your pressure cooker on the 'manual' setting to cook for 90 minutes for a THAWED 2.5 lb roast. Add 10 minutes of pressure cooking time for a frozen roast. *for every half pound difference in roast, add 5 minutes of cooking time.
- Once finished pressure cooking, let it naturally release for 30 minutes (this is the most important step!!) before turning the pressure release valve to the venting position. *this is what gives you the fall-off-the-bone, tender roast!
- Once the float valve has dropped, you can safely remove the lid to allow further cooling. Remove the roast and place in a bowl, use 2 forks to easily shred. Enjoy!
- If you want gravy, simply remove all fat/bones from the drippings. Put the instapot on 'saute' mode & add 1-2 tbsp flour or cornstarch. Stir until thickened.
I do this monthly as a meal prep strategy. the shredded beef turns out perfectly each time.