I am currently nursing a badly sprained ankle and a few other minor injuries from a fall I took late Sunday night while trying to get a cob web I spotted above the fireplace mantle. So much for trying to be tidy, huh? Anyway...I didn't want to spend a lot of time on my feet cooking last night so I decided to break out the Instant Pot and give it a test drive because I had a chuck roast in the fridge that needed to be used. Chuck roasts as a rule tend to scare me (except for arm shoulder roasts). I can not tell you how many regular chuck roasts I have tried over the years and literally threw away without eating because no matter how I prepared them they always came out like a rubber chew toy. Even our old golden retriever couldn't chew one that I made many years ago. So, this was "THE" true test for me with the Instant Pot. I decide to keep it super duper easy because my goal was to make tender pulled beef that could be easily shredded with only 2 forks. OMG...I could have shredded it with a spoon if I wanted. It was unbelievably tender, moist and flavorful. I seasoned the 3-lb roast with salt and pepper and seared it in a bit of olive oil for about 5 minutes IN THE POT (not on the stove). I then poured about 1/2 of a jar of my favorite Hatch Green Chili Salsa (by Heritage Foods), about 1 to 1-1/2 cups over top of the beef, closed the lid and set it for 40 minutes. After the pressure came down I opened the lid to the most tender meat you could imagine. I am officially in love with my Instant Pot...plain and simple. It passed the "old chuck roast" test. I made a batch of my Parmesan Biscuits when I got home from work today and enjoyed one split and topped with leftover pulled beef, simply topped with a piece of Sargento Pepper Jack Cheese. It was AMAZING! I snapped a few photos and included the easiest peasiest recipe below. Enjoy!
|It's a beauty to behold...LOL|
|Love this salsa!|
|Awesome Parmesan Biscuits|
|This is the view of one corner of my back yard behind the biscuit photo I took above|
3 pound boneless chuck roast
Salt and pepper, to taste
1 to 2 tablespoons oil
1 to 1-1/2 cups salsa
Press the saute button on your Instant Pot. Season roast with salt and pepper, to taste. Add oil to stainless cooking insert and sear the roast on both sides until browned, about 5 to 7 minutes (if necessary, cut roast into 2 or 3 large pieces to fit in bottom of insert). Pour salsa over top of beef. Cover and lock the lid.
Press the "Keep Warm/Cancel" button to cancel the Saute function. Press the "Meat/Stew" button; then press the "plus" button to increase cooking time to 40 minutes (from the preset 35 minutes). The pot will take about 5 to 10 minutes or so to come up to pressure as the float valve rises up, then it will begin counting down the 40 minutes cook time (it beeps when done) and automatically switches over to "Keep Warm". Press the "Keep Warm/Cancel" button to turn the pot off. Allow the pot to release pressure naturally which will take approximately 15 minutes as the float valve returns to its original recessed position. Unlock the lid and season beef to taste. Shred with 2 forks for pulled beef.
*Note: If you have a smaller Instant Pot, your "come to pressure" time and "release pressure" times will be shorter. I have the larger 8 quart pot.