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–+ servings

Instant Pot Meat

A simple, set-and-forget Instant Pot recipe that yields tender, flavorful meat in under an hour, perfect for busy weeknights and versatile enough for various serving options.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 6 servings

Ingredients

Meat and Seasonings

  • 2–3 lb beef chuck roast or pork shoulder, trimmed and cut into 3–4 pieces Use chuck roast or bone-in pork shoulder for best results.
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth or chicken broth Use chicken broth for a different flavor.
  • 1 14 oz can diced tomatoes (optional) For a slightly tangy braise.
  • 2 tbsp tomato paste Adds depth to the flavors.
  • 1 tbsp Worcestershire sauce or soy sauce Use gluten-free options if needed.
  • 1 tsp smoked paprika (or regular paprika)
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper Adjust to taste.
  • 2 tbsp olive oil For searing the meat.
  • 1–2 tbsp cornstarch slurry (1:1 cornstarch and cold water) Optional to thicken the sauce.

Instructions

Preparation

  • Pat the meat dry and season generously with salt, pepper, and smoked paprika.
  • Set Instant Pot to Sauté and heat the olive oil until shimmering.
  • Sear the meat pieces for 2–3 minutes per side until browned, working in batches to avoid overcrowding. Transfer meat to a plate.
  • Add the sliced onion to the pot and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  • Stir in the tomato paste and cook for 1 minute. Deglaze the pot with the beef broth, scraping up brown bits from the bottom. Add the diced tomatoes and Worcestershire sauce.

Cooking

  • Return the meat to the pot and tuck thyme sprigs among the pieces.
  • Secure the lid and set to Pressure Cook (High) for 45 minutes for beef chuck, or 55–60 minutes for a larger roast or pork shoulder.
  • When the time's up, let the pressure release naturally for 10–15 minutes, then quick-release any remaining pressure and open the lid.

Finishing

  • Remove the meat to a cutting board and shred with two forks or slice against the grain.
  • If you prefer a thicker sauce, switch to Sauté and reduce the braising liquid or whisk in the cornstarch slurry and simmer until thickened.
  • Return shredded meat to the sauce and toss to coat. Taste and adjust seasoning.

Notes

This dish is versatile; serve it with mashed potatoes, as pulled meat sandwiches, or inside tacos. For meal prep, it holds well in the fridge and is great frozen.