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! I own a freezer meal business, and shred hundreds of roasts a year using this method for my meals.
Why you will love instant pot roast
- you can prepare from thawed or frozen
- it is very hands-off
- tender and shreds beautifully
Ingredients Needed
Roast: Use a chuck roast, chuck arm roast, rump roast or sirloin tip. The best part about this recipe is the roast can be cooked from thawed or frozen state.
Water or beef broth: For more flavor, use the broth.
Want to make your own broth? 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. Here is an easy-to-follow recipe from the Prairie Homestead .
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.
Instant Pot Roast FAQs
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.
No. Do NOT skip natural release. Let it release for at least 30 minutes.
Cool and store in an airtight container in the fridge for up to 4 days.
Store in freezer safe container in freezer for up to 3 months.
Usually, it just needs more time. Tough meat means connective tissue hasn’t fully broken down yet. Seal the lid again and cook for an additional 10-15 minutes.
No. you only need about 2 cups of liquid to bring the intant pot to pressure. The roast should sit partially above the liquid rather than fully covered.
Yes. Increase cook time by about 20-30 minutes depending on size of roast.
Rump roast is leaner than a chuck roast. There is less fat and collagen which can make it take longer to break down into a really tender roast. Once you get past that tough stage-it tastes amazing! If it comes out tough- just add another 10-15 minutes of time.
Recipe inspiration for shredded beef
Beef burritos or beef enchiladas
BBQ Beef Sandwhiches
Sheperds Pie or Pot Pie with shredded beef.
Hot Beef Sundae
Tools needed for instant pot shredded beef
Linked is the instant pot 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!
Try a roast in the smoker! An economical smoked sirloin tip roast recipe is perfect beginner recipe.
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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I hope you love this instant pot shredded beef recipe!- Bobbi Jo
Instant Pot Shredded Pot Roast
Equipment
- measuring utensils
Ingredients
- 1 2-3 lb beef roast chuck roast, chuck arm, rump (see not about rump roast)
- 2 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 2 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.Chuck or Chuck Arm Roast: THAWED – pressure cook for 60 minutes (2.5 lbs) – 72 minutes (3 lbs)FROZEN- pressure cook for 85 minutes (2.5 lbs) – 100 minutes (3 lbs)Rump Roast: THAWED- pressure cook for 78 minutes (2.5 lbs) – 92 minutes (3 lbs)FROZEN- pressure cook for 102 minutes (2.5 lbs) – 115 minutes (3 lbs)
- 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.
Notes
Nutrition
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I do this monthly as a meal prep strategy. the shredded beef turns out perfectly each time.