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4.5 from 2 votes

Instant Pot Shredded Chuck Roast

Course Main Course
Cuisine South East Asian
Keyword jalapeño pepper, Shredded Chuck Roast
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 639kcal


  • 1/4 cup soy sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh apple juice
  • 2 tbsp rice vinegar
  • 1 tbsp curry paste
  • 1 tbsp fresh ginger minced
  • 1 tbsp garlic minced
  • salt as required
  • 1 tbsp canola oil
  • 1 jalapeno pepper chopped
  • 2 lb beef chuck roast cubed


  • For sauce: in a bowl, add all the ingredients except the oil,jalapeño pepper and roast and beat until well combined.
  • Add the oil in the Instant Pot and select “Sauté”. Now, add the jalapeño pepper and cook for about 1-2 minutes. 
  • Add the chuck roast and cook for about 1-2 minutes.
  • Select “Cancel” and place the sauce on top.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about30 minutes. 
  • Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
  • Carefully, remove the lid and with 2 forks, shred the meat.
  • Broil it using Air fryer lid or the oven for 10 minutes.
  • Mix the meat with sauce and serve.


Calories: 639kcal