No need to break out your slow cooker for a great chuck roast. This Instant Pot recipe is ready in a fraction of the time, compared to a slow cooker roast. Dressed with a simple marinara sauce, this shredded beef recipe is perfect to serve over pasta or to stuff in a sub bun for an italian beef sandwich. Let me show you how with this pressure cooker recipe.
I am back again with another family meal idea that you can create in your pressure cooker.
Those of you that have my book may recognize this easy recipe that I had originally made for my crock pot. This pot roast recipe was formerly known as my, “Pot Roast Italiano,” and I thought it would be a fun one to adapt for the pressure cooker.
The exciting news is that this recipe DOES NOT DISAPPOINT AT ALL. I have a feeling that this might be in your regular recipe rotation.
If you haven’t used the sauté function on your pressure cooker, you are going to love the ability to brown your meats before you pressure cook them.?
A three pound chuck roast can be difficult to flip so feel free to cut your roast in half, like I have demonstrated in the photo.
After mixing these seasonings, you can spoon them on and press them into both sides of your roast, while you wait for your Instant Pot to warm up.
Not sure when it is warm? Your Instant Pot will say HOT when it is ready to go and also will sound a little beep so you can get your meat started.
Add olive oil to the bottom of the pan and then brown the roast beef on both sides, approximately 2-3 minutes each.
Once you have this done, pull the beef out of the Instant Pot and cancel the sauté function.
Using a whisk, whisk in your tomatoes, tomato sauce, red wine vinegar, and salt. Don’t put in the tomato paste- we aren’t ready for that thickener just yet.
Be sure to use the whisk to lift up an of those delicious brown bits, that may have been left behind by your roast, and any of those italian seasonings that may be resting on the bottom.
Set your Instant Pot to high pressure and program it for 80 minutes cooking time. I usually just press the meat button on the IP since I have that set to MORE on the settings.
Once it is done, try to give it some time to come to a natural release (maybe ten minutes or so), but if you are in a rush a quick release won’t hurt it either.
If you are unclear about the difference between the natural release pressure and the quick release pressure, be sure to check out my post with a diagram that explains this more fully.
After releasing the lid, remove the meat from the pressure cooker and shred the meat. Thanks to the effectiveness of the Instant Pot, this should be an absolute breeze.
Your final step, to complete the accompanying sauce, is to whisk in a can of tomato paste. Be sure to give your sauce a taste and sprinkle in additional salt, onion powder, or garlic powder (as needed).
This meat can be placed into a sub roll with a layer of sauce and melted provolone cheese. If you are wanting a more formal meal, this pairs perfectly with mashed potatoes or spooned over a big pile of pasta and sprinkled with a healthy grate of parmesan cheese.
Unlike the traditional shredded beef recipe with pepperoncini peppers and beef broth, this recipe is always a bit of a surprise to our guests with the uniqueness of the sauce and the delicious Italian flavors.
I can’t wait to hear what you think of this recipe and look forward to sharing even more pressure cooker recipes with you this month.
Pressure Cooker Italian Beef Roast Recipe
Pressure Cooker Italian Beef Roast
Recipe type: Main
Serves: 6 servings
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 can petite diced tomatoes (with their juice)
- 1 can tomato sauce – 16 oz
- 2 tablespoons red wine vinegar
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons basil
- 6 oz. can tomato paste
- Salt and pepper
- Grated Cheese (optional)
- Cut your beef chuck roast into two or three pieces so that it can fit and be flipped in your pressure cooker.
- Turn on your pressure cooker and set it to the sauté function on HIGH.
- On a piece of wax paper, take a paper towel and dry out the meat on both sides so that you can get a nice sear on your roast.
- In a small bowl, mix together salt, pepper, oregano, garlic powder, onion powder, and basil.
- Sprinkle the seasoning on both sides of your roast and push the seasoning in with your hands to make sure that it sticks well.
- Add your olive oil to the hot pan and then sear the roast on both sides for two to three minutes, until your roast has developed a nice crust. Be sure to do this in batches so you get a nice sear on your roast. Set your roast aside.
- Turn off the Instant Pot and then add your diced tomatoes, tomato sauce, red wine vinegar, and more salt & pepper. Whisk this in and use your whisk to loosen any of the browned bits on the bottom into your sauce. Give it a taste and make sure you have the right amount of seasoning.
- Lock your lid and set it to HIGH pressure for 80 minutes (you can also use your Meat setting if you just want to press a button).
- Once it is done, allow it to come to Natural Release Pressure (or if you are in a hurry, you can just do a Quick Release- it won't hurt it!)
- Transfer your meat to a cutting board to shred.
- Meanwhile, whisk tomato paste into your gravy and check your seasonings one more time.
- Spoon a bit of the sauce on your roast and mix it well.
- Serve the additional sauce in a bowl or gravy boat. Serve the roast with mashed potatoes, pasta, or rice. Leftovers can be packaged and used later in Italian beef sandwiches, toasted with sauce and provolone.
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Love this recipe? Here are a few more meal ideas for your Instant Pot!
Let us know what you think about today’s recipe in the comments below!