24 Delicious Instant Pot Chuck Roast Recipe Ideas

Savor the simplicity of turning a humble chuck roast into mouthwatering meals with your Instant Pot! Whether you’re craving cozy comfort food or need quick weeknight dinners, these recipes transform tough cuts into tender perfection in no time. Get ready to discover 24 delicious ways to make this budget-friendly cut the star of your table—your new favorite dinner is just a page turn away.

Tender Instant Pot Chuck Roast with Root Vegetables

Let’s transform that tough chuck roast into fall-apart perfection with minimal effort. Load up your Instant Pot with hearty root veggies for a complete meal that cooks itself. Get ready for the most tender beef you’ve ever tasted.

Ingredients

– 3 lbs beef chuck roast
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, chopped
– 4 cloves garlic, minced
– 1 cup beef broth (low-sodium recommended)
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 3 large carrots, cut into 2-inch chunks
– 3 medium potatoes, cut into 2-inch cubes
– Salt and black pepper (adjust to taste)

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides generously with salt and black pepper.
3. Set your Instant Pot to Sauté mode on high heat.
4. Add olive oil and wait until it shimmers, about 1 minute.
5. Sear the chuck roast for 4 minutes per side until deeply browned.
6. Remove the roast and set aside on a plate.
7. Add chopped onion to the pot and cook for 3 minutes until softened.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Add beef broth, Worcestershire sauce, tomato paste, and dried thyme.
10. Scrape the bottom of the pot to lift all the browned bits.
11. Return the seared chuck roast to the pot.
12. Arrange carrot chunks and potato cubes around the roast.
13. Secure the lid and set the valve to Sealing position.
14. Pressure cook on high for 60 minutes.
15. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
16. Carefully remove the roast and vegetables to a serving platter.
17. Skim excess fat from the cooking liquid if desired.
18. Shred the beef using two forks—it should fall apart easily.

The tender beef practically melts in your mouth while the root vegetables soak up all the rich, savory juices. Transform leftovers into incredible sandwiches or serve over creamy polenta for a next-level comfort meal.

Savory Instant Pot Chuck Roast with Red Wine Reduction

Forget dry, bland pot roasts. Fire up your Instant Pot for this juicy, fall-apart chuck roast with a rich red wine sauce that’ll make you look like a pro chef.

Ingredients

– 3 lb chuck roast
– 2 tbsp olive oil (or avocado oil)
– 1 large yellow onion, sliced
– 4 garlic cloves, minced
– 1 cup dry red wine (like Cabernet)
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 2 tsp fresh thyme leaves (or 1 tsp dried)
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides evenly with kosher salt and black pepper.
3. Set your Instant Pot to Sauté mode on High heat.
4. Heat olive oil until shimmering, about 2 minutes.
5. Sear the roast for 4-5 minutes per side until deeply browned.
6. Remove the roast and set aside on a plate.
7. Add sliced onion to the pot and cook for 3 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Pour in red wine, scraping all the browned bits from the bottom.
10. Simmer for 2 minutes to reduce slightly.
11. Stir in beef broth, tomato paste, Worcestershire sauce, and thyme.
12. Return the seared roast and any accumulated juices to the pot.
13. Secure the lid and set to High Pressure for 60 minutes.
14. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
15. Transfer the roast to a cutting board and tent with foil.
16. Set the Instant Pot back to Sauté mode.
17. Whisk cornstarch and cold water in a small bowl until smooth.
18. Slowly whisk the slurry into the simmering sauce.
19. Cook for 3-4 minutes until the sauce thickens to gravy consistency.
20. Slice the roast against the grain or shred with two forks.

Velvety red wine reduction coats each tender strand of beef. Serve this luxurious roast over creamy mashed potatoes or polenta to soak up every drop of that rich sauce. Leftovers make incredible sandwiches the next day—if you have any left.

Instant Pot Chuck Roast with Garlic and Herbs

Ready to transform that tough chuck roast into fall-apart perfection? This Instant Pot magic delivers garlic-herb infused beef in under 90 minutes. Skip the oven—pressure cooking locks in insane flavor while keeping your kitchen cool.

Ingredients

– 3 lb chuck roast (trim excess fat for leaner results)
– 2 tbsp olive oil (or avocado oil for higher smoke point)
– 1 cup beef broth (use low-sodium to control saltiness)
– 8 garlic cloves, smashed (doubles the aromatic punch)
– 2 tbsp fresh rosemary, chopped (dried works but use 2 tsp)
– 1 tbsp fresh thyme leaves (substitute 1 tsp dried thyme)
– 1 tsp kosher salt (adjust based on broth saltiness)
– ½ tsp black pepper (freshly cracked preferred)
– 1 tbsp cornstarch (for optional gravy thickening)

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Rub all surfaces with kosher salt and black pepper.
3. Set Instant Pot to Sauté mode on High for 7 minutes.
4. Heat olive oil until shimmering—test with a single water droplet sizzle.
5. Sear chuck roast for 4 minutes per side until deeply browned.
6. Remove roast and add smashed garlic cloves to pot.
7. Sauté garlic for 1 minute until fragrant but not burned.
8. Pour in beef broth, scraping browned bits from pot bottom.
9. Add rosemary and thyme directly into the broth.
10. Return seared chuck roast to pot, fat-side up.
11. Secure lid, set valve to Sealing position.
12. Pressure cook on High for 65 minutes for 3-pound roast.
13. Let pressure release naturally for 15 minutes—don’t quick release!
14. Carefully transfer roast to cutting board, tent with foil.
15. For thicker gravy, whisk cornstarch with 2 tbsp cold water.
16. Set pot to Sauté, whisk slurry into juices until thickened.
Flaky meat strands soak up that garlic-herb broth in every bite. Serve over creamy polenta to catch the rich gravy, or pile onto toasted rolls for next-level beef sandwiches. The connective tissue melts into silkiness that’ll make you swear off slow cookers forever.

Classic Instant Pot Pot Roast with Mushrooms

Oozing with comfort, this pot roast transforms tough chuck into fork-tender perfection. Pressure-cook mushrooms into a rich, savory gravy that clings to every bite. Skip the slow cooker—this Instant Pot version delivers Sunday dinner vibes in under 90 minutes.

Ingredients

– 3 lbs beef chuck roast
– 2 tbsp olive oil (or any neutral oil)
– 1 lb cremini mushrooms, halved
– 1 large yellow onion, sliced
– 4 garlic cloves, minced
– 1 cup beef broth (low-sodium preferred)
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– Salt and black pepper (adjust to taste)

Instructions

1. Pat the beef chuck roast completely dry with paper towels, then season all sides generously with salt and black pepper.
2. Select “Sauté” on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Sear the roast for 4–5 minutes per side until a deep brown crust forms, resisting the urge to move it.
4. Transfer the seared roast to a plate, then add the mushrooms and onion to the pot.
5. Sauté the vegetables for 6–7 minutes until the mushrooms release their liquid and the onions soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add the tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
8. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom.
9. Return the seared roast to the pot, nestling it into the liquid and vegetables.
10. Sprinkle the dried thyme evenly over the roast and vegetables.
11. Lock the Instant Pot lid, set the valve to “Sealing,” and pressure cook on High for 60 minutes.
12. Allow a natural pressure release for 15 minutes, then carefully quick-release any remaining steam.
13. Transfer the roast to a cutting board and let it rest for 10 minutes before slicing against the grain.
14. Serve the sliced roast topped with the mushroom gravy and vegetables.

Carve into melt-in-your-mouth beef that shreds effortlessly with a fork. The mushrooms soak up the savory jus, creating an umami-packed gravy that begs for mashed potatoes. Crisp-tender green beans or buttery egg noodles complete this cozy, restaurant-worthy plate.

Instant Pot Chuck Roast French Dip Sandwiches

Forget spending hours on dinner—this Instant Pot magic transforms tough chuck roast into tender, juicy perfection in under 90 minutes. French dip dreams come true with minimal effort and maximum flavor payoff. Get ready to impress your family with restaurant-quality sandwiches right from your pressure cooker.

Ingredients

• 3 lbs chuck roast, trimmed of excess fat
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup beef broth (low sodium preferred)
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 4-6 hoagie rolls, split lengthwise
• 8 slices provolone cheese
• Salt and black pepper to taste

Instructions

1. Pat chuck roast completely dry with paper towels.
2. Season all sides generously with salt and black pepper.
3. Set Instant Pot to Sauté mode on High heat.
4. Heat olive oil until shimmering, about 2 minutes.
5. Sear chuck roast for 4-5 minutes per side until deeply browned.
6. Remove roast and set aside on a plate.
7. Add sliced onions to the pot and cook for 3 minutes until softened.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Pour in beef broth to deglaze, scraping all browned bits from the bottom.
10. Add Worcestershire sauce, soy sauce, and dried thyme.
11. Return chuck roast to the pot with any accumulated juices.
12. Secure lid and set to High Pressure for 75 minutes.
13. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
14. Remove roast to a cutting board and shred with two forks.
15. Strain cooking liquid through a fine mesh sieve into a bowl.
16. Skim excess fat from the surface of the au jus.
17. Toast hoagie rolls under broiler for 1-2 minutes until golden.
18. Pile shredded beef onto bottom halves of rolls.
19. Top each sandwich with 2 slices provolone cheese.
20. Return to broiler for 1 minute until cheese is melted and bubbly.
21. Cover with top halves of rolls and serve immediately with au jus for dipping.

Rich, beefy shreds soak up the savory au jus while melted provolone adds creamy contrast. Serve these dripping sandwiches with crispy sweet potato fries for the ultimate comfort meal. Leftover beef makes incredible tacos or loaded nachos the next day—if you have any left!

Zesty BBQ Instant Pot Chuck Roast

Hangry for fall-off-the-bone beef without the all-day simmer? This Instant Pot magic transforms tough chuck roast into tender, smoky perfection in under 90 minutes. Get ready to shred, sauce, and savor.

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 1 cup beef broth (low-sodium recommended)
• 1/2 cup BBQ sauce (smoky style works best)
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides evenly with salt, pepper, and smoked paprika.
3. Set your Instant Pot to Sauté mode on High heat.
4. Heat olive oil until shimmering, about 2 minutes.
5. Sear the roast for 4 minutes per side until deeply browned.
6. Remove the roast and set aside on a plate.
7. Add sliced onion to the pot and cook for 3 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Pour in beef broth to deglaze, scraping all browned bits from the bottom.
10. Stir in BBQ sauce, Worcestershire sauce, and apple cider vinegar.
11. Return the seared roast to the pot, nestling it into the sauce.
12. Secure the lid and set valve to Sealing position.
13. Pressure cook on High for 60 minutes.
14. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
15. Transfer roast to a cutting board and shred with two forks.
16. Skim excess fat from the sauce in the pot if desired.
17. Return shredded beef to the pot and stir to coat in the reduced sauce.

Perfectly tender strands soak up that smoky-sweet sauce, creating melt-in-your-mouth texture. Pile it high on toasted brioche buns for classic sandwiches, or spoon over creamy polenta for a cozy dinner upgrade. The tangy vinegar cut through the richness makes every bite crave-worthy.

Hearty Instant Pot Chuck Roast with Potatoes and Carrots

Tired of complicated roast recipes? This Instant Pot chuck roast transforms tough meat into fork-tender perfection in under 90 minutes. Sear the beef, layer the veggies, and pressure cook your way to Sunday dinner glory.

Ingredients

– 3 lbs chuck roast, cut into 4 large chunks
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, smashed
– 1 cup beef broth (low sodium preferred)
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 lb baby potatoes (halved if large)
– 4 large carrots, cut into 2-inch chunks
– 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
– Fresh parsley for garnish (optional)

Instructions

1. Pat chuck roast chunks completely dry with paper towels.
2. Season all sides evenly with salt, pepper, and garlic powder.
3. Set Instant Pot to “Sauté” on high heat for 7 minutes.
4. Heat olive oil until shimmering, about 2 minutes.
5. Sear chuck roast chunks for 3 minutes per side until deeply browned.
6. Remove beef and set aside on a plate.
7. Add chopped onion to the pot and cook for 3 minutes until softened.
8. Add smashed garlic and cook for 1 minute until fragrant.
9. Pour in beef broth and Worcestershire sauce to deglaze the pot, scraping all browned bits.
10. Whisk in tomato paste until fully incorporated.
11. Return seared chuck roast and any accumulated juices to the pot.
12. Arrange baby potatoes and carrot chunks evenly over the beef.
13. Lock lid and set valve to “Sealing” position.
14. Pressure cook on high for 60 minutes, then natural release for 15 minutes.
15. Quick release remaining pressure and carefully remove lid.
16. Transfer beef and vegetables to a serving platter using tongs.
17. Set Instant Pot to “Sauté” and bring cooking liquid to a boil.
18. Whisk in cornstarch slurry and cook for 2 minutes until thickened to gravy consistency.
19. Spoon gravy over the plated roast and vegetables.
20. Garnish with fresh parsley if desired.

Melt-in-your-mouth tender beef shreds effortlessly with just a fork, while the potatoes soak up the rich, savory gravy. Serve this cozy masterpiece over creamy polenta or shred the leftovers for epic beef sandwiches the next day.

Instant Pot Mississippi Chuck Roast

Whip up the most tender, flavor-packed roast of your life in under two hours. This Instant Pot wonder transforms humble chuck roast into falling-apart perfection with minimal effort. Get ready for juicy, savory beef that’ll become your new weeknight hero.

Ingredients

– 3-4 lb chuck roast
– 1 tbsp avocado oil (or any high-heat oil)
– 1 packet au jus gravy mix
– 1 packet ranch seasoning mix
– 8 pepperoncini peppers
– ¼ cup pepperoncini brine
– ½ cup beef broth (low sodium preferred)
– 4 tbsp unsalted butter
– 1 tbsp cornstarch mixed with 2 tbsp water (for optional gravy)

Instructions

1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season both sides of the roast generously with kosher salt and black pepper.
3. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (about 2-3 minutes).
4. Add avocado oil to the hot pot and swirl to coat the bottom.
5. Carefully place the chuck roast in the pot and sear for 4-5 minutes until a deep brown crust forms.
6. Flip the roast using tongs and sear the other side for another 4-5 minutes until browned.
7. Remove the roast to a plate and press “Cancel” to turn off sauté mode.
8. Pour beef broth into the pot and use a wooden spoon to scrape up all the browned bits from the bottom.
9. Return the seared roast to the pot, fat side up.
10. Sprinkle the au jus gravy mix evenly over the top of the roast.
11. Sprinkle the ranch seasoning mix over the gravy mix layer.
12. Arrange pepperoncini peppers around the sides of the roast.
13. Pour the pepperoncini brine evenly over everything in the pot.
14. Place the butter pats on top of the seasoned roast.
15. Secure the lid and set the valve to “Sealing” position.
16. Press “Manual” or “Pressure Cook” and set the timer for 60 minutes on High pressure.
17. Once cooking completes, allow natural pressure release for 15 minutes (the float valve will drop).
18. Carefully turn the valve to “Venting” to release any remaining pressure.
19. Remove the lid and transfer the roast to a cutting board using tongs.
20. For thicker gravy, mix cornstarch with water and whisk into the pot juices using sauté mode until thickened.

This roast shreds effortlessly with just two forks, revealing incredibly moist meat throughout. The pepperoncini adds a subtle tang that cuts through the rich butter and savory seasonings perfectly. Serve it piled high on toasted buns for epic sandwiches or over creamy mashed potatoes to soak up every drop of that incredible gravy.

Spicy Instant Pot Chuck Roast Tacos

Grab your Instant Pot—we’re making the most tender, spicy chuck roast tacos that’ll have your family begging for seconds. Get ready to transform this budget-friendly cut into a flavor-packed fiesta in under an hour. Seriously, this recipe is so easy you’ll have it memorized after one try.

Ingredients

– 2 lbs chuck roast, cut into 2-inch cubes
– 1 tbsp avocado oil (or any high-smoke-point oil)
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 2 chipotle peppers in adobo sauce, minced
– 1 tbsp adobo sauce from the can
– 1 cup beef broth
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8-10 corn tortillas
– Fresh cilantro for garnish
– Lime wedges for serving

Instructions

1. Pat chuck roast cubes completely dry with paper towels—this ensures proper browning.
2. Set Instant Pot to “Sauté” on high heat and add avocado oil.
3. Sear chuck roast cubes in a single layer for 3-4 minutes per side until deeply browned.
4. Remove seared meat and set aside on a plate.
5. Add sliced onions to the pot and cook for 3 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add chipotle peppers, adobo sauce, cumin, smoked paprika, oregano, salt, and black pepper.
8. Pour in beef broth and scrape up all the browned bits from the bottom of the pot.
9. Return seared chuck roast and any accumulated juices to the pot.
10. Secure the lid and set to “Manual” high pressure for 45 minutes.
11. Once cooking completes, allow natural pressure release for 15 minutes.
12. Carefully quick-release any remaining pressure and remove the lid.
13. Use two forks to shred the meat directly in the pot.
14. Warm corn tortillas directly over a gas flame for 15 seconds per side until lightly charred.

Pile that spicy, tender shredded beef onto warm tortillas and watch it practically melt. The chipotle brings smoky heat that balances perfectly with the rich chuck roast. Serve these immediately with fresh cilantro and lime wedges for the ultimate taco night upgrade.

Instant Pot Chuck Roast with Gravy

Every home cook needs this game-changing chuck roast recipe in their arsenal. Effortlessly transform tough beef into fall-apart perfection with your Instant Pot. Bold flavors and rich gravy come together in under 90 minutes—no slow cooker required.

Ingredients

– 3 lbs chuck roast, cut into 4 large chunks (trim excess fat)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, sliced
– 4 cloves garlic, minced
– 1 cup beef broth (low sodium preferred)
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 2 tbsp cornstarch
– 3 tbsp cold water
– Salt and black pepper (be generous with seasoning)

Instructions

1. Pat chuck roast chunks completely dry with paper towels.
2. Season all sides generously with salt and black pepper.
3. Set Instant Pot to Sauté mode on High heat for 7 minutes.
4. Add olive oil and wait until display reads “Hot.”
5. Sear chuck roast chunks for 3 minutes per side until deeply browned.
6. Remove beef and set aside on a plate.
7. Add sliced onion to the pot and cook for 4 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add tomato paste and cook for 1 minute, stirring constantly.
10. Pour in beef broth, scraping bottom to release browned bits.
11. Stir in Worcestershire sauce and dried thyme.
12. Return seared chuck roast and any accumulated juices to the pot.
13. Secure lid and set valve to Sealing position.
14. Pressure cook on High for 60 minutes.
15. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
16. Remove beef to a cutting board and shred with two forks.
17. Whisk cornstarch and cold water in a small bowl until smooth.
18. Set Instant Pot to Sauté mode and whisk cornstarch slurry into gravy.
19. Cook for 3-5 minutes until gravy thickens to coat the back of a spoon.
20. Return shredded beef to the pot and stir to coat in gravy.
Buttery-soft beef melts in your mouth while the rich gravy adds deep savory notes. Serve over creamy mashed potatoes or pile onto crusty rolls for epic sandwiches. The tender texture holds up beautifully for next-day leftovers that taste even better.

Italian-Style Instant Pot Chuck Roast

Let’s transform that tough chuck roast into fall-apart Italian perfection. Lock in those savory flavors with your Instant Pot—this is your new Sunday dinner superstar.

Ingredients

• 3 lb chuck roast (trim excess fat for better texture)
• 2 tbsp olive oil (or avocado oil for higher smoke point)
• 1 large yellow onion, sliced (sweet varieties work well)
• 4 garlic cloves, minced (fresh preferred over jarred)
• 1 cup beef broth (low-sodium recommended)
• 1/2 cup dry red wine (substitute with extra broth if needed)
• 1 tbsp tomato paste (adds rich umami depth)
• 1 tsp dried oregano (crush between fingers to release oils)
• 1 tsp dried rosemary (or 2 fresh sprigs)
• 1/2 tsp red pepper flakes (optional for heat)
• 1 lb baby potatoes (Yukon Gold hold shape best)
• 3 large carrots, chopped into 2-inch pieces
• Salt and black pepper (season generously throughout)

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides of the roast heavily with salt and black pepper.
3. Set your Instant Pot to Sauté mode on High heat.
4. Heat olive oil until shimmering, about 2 minutes.
5. Sear the chuck roast for 4 minutes per side until deeply browned.
6. Remove the roast and set aside on a plate.
7. Add sliced onion to the pot and cook for 3 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Pour in red wine to deglaze, scraping all browned bits from the bottom.
10. Cook the wine mixture for 2 minutes until reduced by half.
11. Stir in tomato paste and cook for 1 minute to deepen flavor.
12. Add beef broth, dried oregano, dried rosemary, and red pepper flakes.
13. Return the seared chuck roast to the pot along with any accumulated juices.
14. Arrange baby potatoes and carrots around the roast.
15. Secure the lid and set valve to Sealing position.
16. Pressure cook on High for 60 minutes for fork-tender results.
17. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.
18. Transfer the roast and vegetables to a serving platter.
19. Shred the meat using two forks, discarding any large fat pieces.
20. Skim excess fat from the cooking liquid if desired.

Devour this incredibly tender roast that melts at the slightest touch. The rich, herb-infused broth soaks into every fiber, creating an authentic Italian comfort experience. Pile the shredded beef over creamy polenta or stuff into crusty rolls for epic sandwiches that’ll have everyone begging for seconds.

Instant Pot Chuck Roast Stroganoff

Craving comfort food without the all-day simmer? This Instant Pot chuck roast stroganoff transforms tough cuts into tender perfection in under an hour. Creamy, savory, and ridiculously easy—your weeknight dinner game just leveled up.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat)
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced (baby bellas work too)
– 3 cloves garlic, minced
– 1 cup beef broth (low-sodium preferred)
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1 cup sour cream, at room temperature
– 12 oz egg noodles
– 2 tbsp chopped fresh parsley, for garnish (optional)
– Salt and black pepper, to season

Instructions

1. Season chuck roast cubes generously with salt and pepper on all sides.
2. Set Instant Pot to Sauté mode on High. Add olive oil and heat until shimmering, about 2 minutes.
3. Sear beef in batches until deeply browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot—this builds flavor.
4. Add sliced onions and mushrooms. Sauté until onions are translucent and mushrooms release their liquid, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, 30 seconds.
6. Pour in beef broth, scraping the bottom to lift any browned bits. Tip: Deglazing prevents burn warnings.
7. Add Worcestershire sauce and Dijon mustard, stirring to combine.
8. Cancel Sauté mode. Secure lid, set valve to Sealing, and pressure cook on High for 25 minutes.
9. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
10. Meanwhile, cook egg noodles according to package directions until al dente. Drain and set aside.
11. Stir room-temperature sour cream into the beef mixture until fully incorporated. Tip: Tempering prevents curdling.
12. Fold cooked egg noodles into the stroganoff sauce until evenly coated.
13. Garnish with fresh parsley and serve immediately. Zesty, rich, and velvety—this stroganoff clings to every noodle with savory depth. Try it over mashed potatoes for a carb-swap twist, or top with extra cracked black pepper for a peppery kick.

Korean-Inspired Instant Pot Chuck Roast

Sick of tough chuck roast? This Korean-inspired version transforms budget beef into fall-apart tender magic in under 90 minutes. Your Instant Pot does all the work while you get all the credit.

Ingredients

– 3 lbs chuck roast, cut into 2-inch cubes
– 2 tbsp avocado oil (or any high-smoke-point oil)
– 1 cup beef broth (low-sodium preferred)
– 1/2 cup soy sauce (or tamari for gluten-free)
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp gochujang (adjust for spice preference)
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 medium onion, sliced
– 2 carrots, cut into 1-inch chunks
– 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
– 2 green onions, sliced (for garnish)

Instructions

1. Pat chuck roast cubes completely dry with paper towels.
2. Select “Sauté” function on Instant Pot and heat avocado oil until shimmering, about 3 minutes.
3. Sear beef cubes in single layer until deeply browned on all sides, about 8-10 minutes total.
4. Remove beef and set aside, leaving about 1 tablespoon of drippings in pot.
5. Add sliced onion to pot and cook until softened, about 3 minutes.
6. Add minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
7. Pour in beef broth to deglaze pot, scraping all browned bits from bottom.
8. Add soy sauce, brown sugar, rice vinegar, and gochujang, stirring to combine.
9. Return seared beef and any accumulated juices to pot.
10. Add carrot chunks, ensuring they’re submerged in liquid.
11. Secure lid and set valve to “Sealing” position.
12. Pressure cook on High for 45 minutes, then allow natural release for 15 minutes.
13. Quick release remaining pressure and carefully remove lid.
14. Use slotted spoon to transfer beef and vegetables to serving bowl.
15. Select “Sauté” function again and bring cooking liquid to boil.
16. Whisk in cornstarch slurry and cook until thickened, about 2-3 minutes.
17. Pour sauce over beef and vegetables.
18. Garnish with sliced green onions.

Rich, savory sauce clings to impossibly tender beef that shreds with gentle pressure. The subtle heat from gochujang builds with each bite, while carrots soak up the complex flavors. Serve over steamed rice for the ultimate comfort meal, or stuff into tacos with quick-pickled vegetables for a creative twist.

Mediterranean Instant Pot Chuck Roast with Olives

Let’s transform that tough chuck roast into tender Mediterranean magic in under an hour. Load your Instant Pot with briny olives, bright lemon, and aromatic herbs for a hands-off dinner that tastes like you simmered it all day. This one-pot wonder delivers restaurant-quality flavors with minimal effort.

Ingredients

– 2.5 lbs chuck roast, cut into 4 large chunks
– 2 tbsp olive oil (or avocado oil)
– 1 yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 cup pitted Kalamata olives
– 1/2 cup dry white wine
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 lemon, juiced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Pat chuck roast chunks completely dry with paper towels.
2. Season all sides generously with kosher salt and black pepper.
3. Press “Sauté” on your Instant Pot and heat olive oil until shimmering (about 2 minutes).
4. Sear chuck roast pieces in batches until deeply browned on all sides (about 3-4 minutes per side).
5. Remove seared meat to a clean plate, leaving drippings in the pot.
6. Add sliced onion to the hot pot and cook until softened (about 3 minutes).
7. Stir in minced garlic and cook until fragrant (30 seconds).
8. Add tomato paste and cook while stirring for 1 minute to deepen flavor.
9. Pour in white wine, scraping all browned bits from the bottom with a wooden spoon.
10. Simmer wine until reduced by half (about 2 minutes).
11. Return seared chuck roast and any accumulated juices to the pot.
12. Add beef broth, Kalamata olives, lemon juice, oregano, and red pepper flakes.
13. Lock Instant Pot lid and set valve to “Sealing.”
14. Pressure cook on High for 45 minutes, then allow natural pressure release for 15 minutes.
15. Carefully quick release any remaining pressure before opening lid.
16. Use two forks to shred meat directly in the pot.
17. Let shredded meat rest in the sauce for 5 minutes to absorb flavors.

Chuck roast becomes incredibly tender after pressure cooking, falling apart at the slightest touch. The briny olives and bright lemon cut through the rich beef flavor beautifully. Serve it over creamy polenta or stuff into warm pita breads with tzatziki for a complete Mediterranean feast.

Instant Pot Chuck Roast with Onion Soup Mix

Brace yourself for the easiest, most flavorful pot roast you’ll ever make. This Instant Pot wonder transforms humble chuck roast into fork-tender perfection with minimal effort. Get ready to impress your family with this set-it-and-forget-it masterpiece.

Ingredients

– 3 lb chuck roast (trim excess fat for leaner results)
– 1 packet onion soup mix (or 2 tbsp homemade blend)
– 1 cup beef broth (low sodium preferred)
– 2 tbsp olive oil (or any neutral oil)
– 4 medium carrots, chopped into 2-inch pieces
– 2 large potatoes, cubed (Yukon Gold recommended)
– 1 tbsp Worcestershire sauce (adds depth)
– 1 tsp garlic powder (fresh minced works too)

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides generously with salt and pepper.
3. Set Instant Pot to “Sauté” mode and heat olive oil until shimmering.
4. Sear chuck roast for 4 minutes per side until deeply browned.
5. Remove roast and add beef broth to deglaze pot, scraping all browned bits.
6. Stir in onion soup mix and Worcestershire sauce until dissolved.
7. Return chuck roast to pot along with any accumulated juices.
8. Arrange carrots and potatoes around the roast.
9. Sprinkle garlic powder evenly over everything.
10. Secure lid and set valve to “Sealing” position.
11. Cook on “Manual High Pressure” for 60 minutes.
12. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.
13. Remove roast and vegetables to serving platter.
14. Skim excess fat from cooking liquid if desired.
15. Shred roast with two forks against the grain. Amazingly tender beef practically falls apart with rich onion flavor infused throughout. Serve over mashed cauliflower for low-carb options or pile high on crusty bread for epic sandwiches.

Instant Pot Balsamic Chuck Roast

Let’s transform that tough chuck roast into fall-apart perfection. Lock in serious flavor with minimal effort—your Instant Pot does all the work. Get ready for the most tender balsamic-glazed beef of your life.

Ingredients

– 3 lb chuck roast
– 2 tbsp olive oil (or avocado oil)
– 1 cup beef broth (low sodium preferred)
– 1/2 cup balsamic vinegar
– 1/4 cup soy sauce (or tamari for gluten-free)
– 3 tbsp brown sugar
– 4 garlic cloves, minced
– 1 tsp dried thyme
– 1 large onion, sliced
– 2 tbsp cornstarch
– 3 tbsp cold water

Instructions

1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season all sides generously with salt and pepper.
3. Set your Instant Pot to Sauté mode on High heat.
4. Add olive oil and wait until the display reads “Hot” (about 2 minutes).
5. Sear the chuck roast for 4 minutes per side until deeply browned.
6. Remove the roast and set aside on a plate.
7. Add sliced onion to the pot and sauté for 3 minutes until softened.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Pour in beef broth to deglaze, scraping all browned bits from the bottom.
10. Whisk in balsamic vinegar, soy sauce, brown sugar, and dried thyme until combined.
11. Return the seared chuck roast to the pot with any accumulated juices.
12. Secure the lid and set valve to Sealing position.
13. Pressure cook on High for 60 minutes for a 3-pound roast.
14. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
15. Remove the roast to a cutting board and tent with foil.
16. Set Instant Pot to Sauté mode again.
17. Whisk cornstarch with cold water in a small bowl until smooth.
18. Slowly whisk the cornstarch slurry into the simmering sauce.
19. Cook for 3-4 minutes until sauce thickens to gravy consistency.
20. Shred the beef with two forks and return to the pot, tossing with sauce.

What emerges is beef so tender it shreds with a glance, glazed in that sweet-tangy balsamic reduction. Pile it high on creamy polenta or stuff into crusty rolls for next-level sandwiches—either way, that rich, complex sauce is the real star.

Simple and Juicy Instant Pot Chuck Roast

Whip up the most tender chuck roast of your life without babysitting the oven. This Instant Pot method locks in insane juiciness while cutting cook time dramatically. Get ready for fall-apart perfection that’ll make you question every other roast recipe.

Ingredients

– 3 lb chuck roast
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, sliced
– 4 cloves garlic, minced
– 1 cup beef broth (low sodium recommended)
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 2 large carrots, chopped into 1-inch pieces
– 2 potatoes, cubed
– Salt and pepper (generous seasoning)

Instructions

1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season all sides generously with salt and pepper, pressing the seasoning into the meat.
3. Set your Instant Pot to “Sauté” on high heat and add the olive oil.
4. Once the oil shimmers (about 2 minutes), carefully place the roast in the pot.
5. Sear the roast for 4-5 minutes per side until deeply browned, using tongs to flip.
6. Remove the roast to a plate and add the sliced onion to the pot.
7. Sauté the onions for 3 minutes until they begin to soften and become translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the tomato paste and cook for 30 seconds to deepen the flavor.
10. Pour in the beef broth and Worcestershire sauce, scraping the bottom to release any browned bits.
11. Add the dried thyme and smoked paprika, stirring to combine.
12. Return the seared roast to the pot along with any accumulated juices.
13. Arrange the chopped carrots and cubed potatoes around the roast.
14. Secure the lid and set the valve to “Sealing” position.
15. Pressure cook on high for 60 minutes for a 3-pound roast.
16. Once cooking completes, allow natural pressure release for 15 minutes.
17. Carefully turn the valve to “Venting” to release any remaining pressure.
18. Remove the lid and transfer the roast to a cutting board.
19. Let the roast rest for 10 minutes before slicing or shredding.
20. Skim excess fat from the cooking liquid if desired before serving.

Forget dry, tough roasts forever—this version yields impossibly tender meat that shreds with just a fork. The rich, savory broth infused with vegetables creates a complete meal that tastes like it simmered all day. Serve it over creamy mashed potatoes or pile the shredded meat into crusty rolls for next-level sandwiches.

Conclusion

Excitingly, these 24 Instant Pot chuck roast recipes prove just how versatile and delicious budget-friendly meals can be. Whether you’re craving classic comfort food or something new, there’s a perfect dish waiting for you. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to share this roundup on Pinterest to spread the cooking inspiration!