Instant Pot Southwestern Pulled Beef Chuck Roast

Ingredients

Beef:

Half a Recipe of Southwestern Dry Rub:

Oil:

Liquid:

Instructions

  1. In a small bowl, whisk together southwestern dry rub ingredients.
  2. Rub the beef roast with the southwestern dry rub. NOTE: Leave the trussing on.
  3. Wrap the beef roast in heavy-duty aluminum foil and refrigerate overnight or up to 24 hours.
  4. Remove the lid from the Instant Pot and set aside.
  5. Press "Sauté" on the cooker. Note: Do not use lid when sautéing.
  6. When the word "Hot" appears on the display add oil.
  7. Add the beef and brown well on all sides.
  8. Turn the Instant Pot off and remove the beef to a plate.
  9. Leave the drippings and bits of spices in the bottom of the pot.
  10. Allow the pot to cool down for 5 minutes.
  11. Place the trivet/steam rack in the cooker.
  12. Carefully add 1 cup of water to the pot. NOTE: You can substitute 1 cup of beef broth for the water, or for a more southwestern flavor, try substituting ¾ cup fresh orange juice and ¼ cup fresh lime juice.
  13. Place the meat on the trivet.
  14. Place the lid on the cooker and lock in place per Instant Pot instructions.
  15. Check to make sure the steam release handle points to "Sealing".
  16. Press the "Manual" or "Pressure Cook" button.
  17. The cooking time will be 20 minutes per pound of meat.
  18. Time for a 3 pound beef chuck roast: 1 hour
  19. Time for a 5 pound beef chuck roast: 1 hour 40 minutes
  20. The Instant Pot will automatically build up internal pressure. This can take up to 10 minutes. Once the unit is pressurized a timer will automatically display the amount of cooking time you programmed.
  21. When the timer goes off the cooker will automatically go to the "Keep Warm/Cancel" mode.
  22. Allow the cooker to cool down naturally until the float valve drops down. This can take up to 15 minutes.
  23. Carefully unlock and remove the lid.
  24. Transfer the chuck roast to a platter.
  25. Skim the fat off of the pan juices. NOTE: See comment section below for a different method of separating the fat from the juices.
  26. Pour juices into a bowl and set aside if using for beef street tacos.
  27. Allow to the beef to cool.
  28. Use kitchen shears or a sharp knife to cut and remove the trussing string.
  29. Use a large knife to slice the beef into manageable slabs and then chop into bite-sized pieces.
  30. Refrigerate or freeze unused portions.

Comments

Makes about 8 cups of chopped beef.

The high pressure method of cooking will not only save time, but will intensify the flavor of the beef.

The meat will be so tender it will literally shred when barely touched by a fork.

Instead of skimming fat off of the juices after the roast comes out of the oven; refrigerate the juices and let the fat harden on top of the juices overnight. With a spoon, skim the hardened fat off of the juices. Pan juices can be saved for use with beef street tacos.

Use this recipe for beef street tacos or Beef Tacos with Caramelized Onions.

Is your Instant Pot taking a long time to build up pressure? Is there a lot of steam leaking from the lid? Is there an unusual amount of water in the condensation collector? What can you do?

Check Your Sealing Ring Periodically:

Step One: Check to make sure the sealing ring is installed correctly. If it is installed correctly then see next step.
Step Two: Replace sealing ring as it may be damaged or worn out.

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