Description
This Instant Pot Beef Chuck recipe delivers tender, flavorful beef in a fraction of the traditional cooking time. Enjoy a savory, comforting meal perfect for any occasion.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 medium carrots, sliced
- 2 medium Yukon Gold potatoes, cut into chunks
- 2 bay leaves
- 1 tsp thyme (fresh or dried)
- 1 tbsp Worcestershire sauce
Instructions
- Set your Instant Pot to sauté mode. Add oil and sear the beef chuck roast on all sides until browned, about 4 minutes per side.
- Remove the roast. Add the chopped onion and minced garlic to the pot and cook until fragrant, about 3 minutes. Scrape up any browned bits from the bottom.
- Return the seared beef to the pot. Add the sliced carrots, potato chunks, bay leaves, thyme, Worcestershire sauce, and pour in the beef broth until everything is submerged.
- Secure the lid and set the Instant Pot to high pressure for 60 minutes.
- Once the cooking time ends, allow for natural pressure release for about 15 minutes before manually releasing any remaining steam.
- Carefully remove the roast. Let it rest for a few minutes before slicing or shredding. Serve over mashed potatoes or rice, spooning gravy on top.
Notes
- For best results, allow the beef to rest for at least 10 minutes after cooking.
- Don’t skip the deglazing step; those browned bits add significant flavor.
- Adjust seasonings gradually to your preference.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 oz of beef with veggies (170g)
- Calories: 350
- Sugar: 4g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg