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4.67 from 3 votes

Instant Pot Shredded Chuck Roast

This recipe makes a delicious dish of succulent meat that is seasoned perfectly. The flavorful sauce complements the tender meat wonderfully. .
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 306kcal
Author Corrie

Ingredients

  • ¼ cup soy sauce
  • 2 tablespoon fresh lime juice
  • 2 tablespoon fresh apple juice
  • 2 tablespoon rice vinegar
  • 1 tablespoon curry paste
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon garlic minced
  • salt as required
  • 1 tablespoon canola oil
  • 1 jalapeno pepper chopped
  • 2 lb beef chuck roast cubed

Instructions

  • 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.

Nutrition

Calories: 306kcal | Carbohydrates: 2g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 663mg | Potassium: 539mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 3mg