Craving a hearty, fall-apart tender beef roast but short on time? This Instant Pot Chili Shoulder Roast is your answer! In under an hour, you can have a deeply flavorful, spicy shredded beef that’s perfect for tacos, sandwiches, or serving over rice. The pressure cooker does all the hard work, infusing the beef with a rich blend of chili, paprika, and herbs. Get ready for a new weeknight favorite!
Ingredients
• 3 lbs / 1.36 kg beef shoulder roast
• 1 small red onion, finely chopped
• 1 medium-sized yellow bell pepper, chopped
• 3 garlic cloves, crushed
• 1 cup / 240g diced tomatoes
• 2 cups / 475 ml beef broth
• 1 tbsp / 15 ml olive oil
• Spice Rub
• 2 tsp / 10g sea salt
• 1 tsp / 3g red chili powder
• 1 tsp / 2g smoked paprika, ground
• 1 tsp / 1g dried oregano, ground
• 1 tsp / 1g dried basil, ground
• 1 tsp fresh rosemary, finely chopped
Instructions
1. Directions
2. Pat the beef roast dry. In a small bowl, combine the sea salt, chili powder, smoked paprika, oregano, and basil. Generously rub this spice mixture all over the roast.2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, followed by the chopped red onion and bell pepper. Cook for 3-4 minutes until they begin to soften.3. Add the seasoned beef roast to the pot. Sear for 5 minutes on each side until a beautiful golden-brown crust forms. This step is crucial for flavor!4. Add the crushed garlic, diced tomatoes, and pour in the beef broth, scraping up any browned bits from the bottom of the pot.5. Secure the lid, set the steam release handle to “Sealing,” and press the “Manual” or “Pressure Cook” button. Set the timer for 20 minutes on “High” pressure.6. When the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release handle to “Venting.”7. Once the pin drops, open the lid. Carefully transfer the roast to a cutting board and use two forks to shred the meat. Return the shredded beef to the pot.8. Press the “Sauté” button again and allow the sauce to simmer and thicken for 3-5 minutes.9. Turn off the pot, stir in the fresh rosemary, and serve warm.
Nutritional Information
• Per Serving: Calories 595 | Total Fats 28.7g | Net Carbs: 5.8g | Protein 72.9g | Fiber: 2.1g
Pro Tips
• Don’t skip the sear. Searing the meat before pressure cooking creates a deep, rich flavor base (the Maillard reaction) that you can’t get from simply pressure cooking.
• For an even more tender result, allow the pressure to release naturally for 10 minutes before performing the quick release.
• Adjust the heat to your liking. For more spice, add a pinch of cayenne pepper or a chopped jalapeño along with the onions and bell peppers.
• This shredded beef freezes beautifully. Let it cool completely, then store it in an airtight container with some of the sauce for up to 3 months.
FAQ
Q: Can I use a different cut of beef for this recipe
A: Yes, a chuck roast is an excellent substitute for beef shoulder. Both cuts are well-marbled and become incredibly tender and easy to shred after pressure cooking.
Q: How long does this Instant Pot beef roast take from start to finish
A: This recipe is designed to be quick. From searing the meat to shredding, the entire process takes under an hour, making it a perfect weeknight meal. The pressure cooking time itself is only 20 minutes.
Q: Is this chili shoulder roast very spicy
A: The recipe has a moderate, flavorful heat from the chili powder. For a milder taste, you can reduce the amount of chili powder. If you prefer more spice, the recipe suggests adding a pinch of cayenne pepper or a chopped jalapeño.
Q: Do I have to sear the beef before pressure cooking
A: Searing the beef is a crucial step for developing a deep, rich flavor. This process creates a golden-brown crust that you can’t achieve by pressure cooking alone. We highly recommend not skipping this step for the best results.
