Go Back
–+ servings

Instant Pot Shredded Pot Roast

recipesfromfrenchcreek
The instant pot pressure cooker makes a tender, shreddable beef pot roast-- from frozen or thawed! Make meal prepping and weeknight meals so much quicker!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 25 minutes
Course dinner
Cuisine American
Servings 1 pot roast
Calories 300 kcal

Equipment

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

Do not skip natural release.
Rump roast is a cut that is leaner with less connective tissue, it takes longer in the instant pot to become tender vs. a chuck or chuck arm roast.
 
Nutrition info is an estimate based on cut of beef and how fatty your individual cut is can make a difference slightly.

Nutrition

Serving: 12cupCalories: 300kcalProtein: 26gFat: 20gSaturated Fat: 8g
Keyword fall off the bone pot roast, frozen pot roast instapot, frozen roast in the instant pot, instant pot roast, instant pot shredded beef, instapot pot roast, pot roast, shredded beef, tender pot roast
Tried this recipe?Let us know how it was!