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Instant Pot Braised Beef

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Instant Pot Braised Beef cooked with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas and pictured here with a quick cabbage slaw.

Instant Pot Braised Beef
Instant Pot Braised Beef

I nearly licked my plate clean, it was that good! Spiced with just the right amount of chipotle, cinnamon, and cumin, this Instant Pot Braised Beef has a balanced and delicious flavor. Using an Instant Pot cuts the time needed to coax the chuck roast into a buttery, moist texture by more than a third. After braising, the tender meat easily shreds, making it ideal for a variety of dishes. For more Instant Pot recipes, try Instant Pot Garlicky Cuban Pork, Instant Pot Corned Beef and Cabbage, Instant Pot Chipotle Chicken Bowls.

Braised Beef

This beef is family friendly, we all love it! Leftovers can be refrigerated up to 4 days of frozen up to 6 months.

What kind of beef is used for braising?

The best kind of beef to use for braising is chuck roast, beef shank, or brisket. You want big cuts of meat that will get more tender the longer they cook in the liquid. The other good thing about these cuts is that they are less expensive and not too lean.

How do you braise in an Instant Pot?

Braising meat in the Instant Pot is quite easy. Most of the cooking time is hands- off, so you’ll have time to prep the rest of dinner while the meat cooks.

  1. Brown the chuck roast in the Instant Pot on the SAUTE function and then remove it to a plate.
  2. Sauté onions and garlic and add spices. Turn off the heat and then add all of the remaining ingredients.
  3. Return the beef to the pot and set it to cook on high for 60 minutes.
  4. Let the Instant Pot do a natural release for ten minutes and then release the valve.
  5. Take the meat out of the pot and then strain the cooking liquid over a bowl. Discard the solids and pour the strained liquid back into the pot.
  6. Set the Instant Pot to SAUTE and let the liquid boil for about ten minutes until it reduces by half.

How to Serve Braised Beef

This Instant Pot braised beef is perfect in tacos or rice and veggie bowls. You can also make an enchilada casserole, rolling the meat in corn tortillas and then baking with enchilada sauce.

Need another serving idea? Top baked sweet potatoes with this beef, steamed broccoli, and shredded cheese for a twist on loaded baked potatoes. Don’t forget to drizzle on some of the sauce!

Braised Beef with rice

More Instant Pot Recipes You’ll Love:

Instant Pot Braised Spiced Beef

4.73 from 44 votes
12
Cals:255
Protein:36
Carbs:5.5
Fat:10
Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.
Course: Dinner, Lunch
Cuisine: Latin
Braised Beef
Prep: 10 mins
Cook: 1 hr 30 mins
Total: 1 hr 40 mins
Yield: 8 servings
Serving Size: 3 ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices

Ingredients

  • 1 3-pound chuck roast, cut into 4 pieces
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • Olive oil cooking spray
  • 1 cup finely chopped onion
  • 5 garlic cloves, finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 2 bay leaves
  • 14- ounce can diced tomatoes, drained, (discard liquid or reserve for another use)
  • 3 chipotle peppers in adobo (from 1 can), finely chopped, plus 1 tablespoon adobo sauce
  • 1 cup beef broth
  • 1 cinnamon stick

Instructions

  • Season the beef pieces with the salt and pepper.
  • Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
  • Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
    browned beef in instant pot
  • Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
  • Turn off heat and add the remaining ingredients.
  • Return the beef and any accumulated juices back to the pot.
  • Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
  • Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
  • Open the lid and remove the meat to a large shallow dish. Set aside.
  • Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
  • Return the strained liquid to the pot. (Discard the solids.)
  • Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
  • While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
    shredded beef
  • Serve moistened with sauce.

Last Step:

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Video

Notes

Store meat and sauce separately in airtight container.  Refrigerate for up to 3 days (2 days for the sauce) or freeze both for 3 months.

Nutrition

Serving: 3 ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices, Calories: 255 kcal, Carbohydrates: 5.5 g, Protein: 36 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 126 mg, Sodium: 477 mg, Fiber: 1 g, Sugar: 2 g

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104 comments on “Instant Pot Braised Beef”

  1. I used stew meat, worked great. Also used the shredded meat in soft tacos with lettuce, salsa and avocado, one of our family favs.

  2. Has anyone had issues with the 1hr cooking time? I pulled the meat out after 1 hr and it was so tough there was no shredding to be done. I used an eye of round roast, but now that I look at the pictures it is significantly thicker than what I see above. I think next time I should get a pot roast cut. Also, this is only my 2nd time using the Instant Pot, so I hope I did it correctly. Regardless of my fails, my kitchen smells incredible and I put the meat back in for another hour and half. Hoping this will do the trick.

    1. I think an eye of round is the wrong cut of beef. It doesn’t have enough fat in it to be tender after such a short cook time and probably won’t shred.

  3. AMAZING!! I chose to not strain the tomatoes and onions out and it added tons of flavor to the meal! I served it over jasmine rice with roasted thyme carrots. Its amazing how tender the meat gets in just about an hour!

    1. Lower in the comments she mentions to brown meat first and then cook about 8 hours in crock pot. ( I was looking too!)

  4. Avatar photo
    Maricar Billones Bacarro

    So good & easy to make! I used 2 of the adobo peppers because i was scared it might be too spicy for my boys but next time, i’ll try with 3 cz i didn’t taste any spice with just 2 peppers.

  5. This is the ideal recipe: easy prep and complex flavors. I meal prepped it with yellow rice and beans and sautéed peppers and it was fantastic. Thank you so much Gina!

  6. This recipe is AHHMAZING! We love spicy food and this was a good bang for your buck recipe. Followed recipe except for half stick of cinnamon, rather than a whole one. Served over cauliflower rice from Traders. Delish!

  7. Avatar photo
    Deb Woodbury

    The flavors are delicious!! There was a lot of fat in the meat and broth.  I strained it and defatted before reducing. Should I have trimmed the fat off of the meat before cooking?

  8. OMG this was INCREDIBLE!! I just did a dash of cinnamon since I’m not a huge fan and two chipotle peppers but omg, wow.
    I added the shredded meat back into the sauce, served over cilantro lime rice with shredded cheese, cilantro and onions. YUM!

  9. The texture was amazing however I agree that the cinnamon was too overpowering (made it feel like a Greek dish) and took away from the balance of other flavors. The adobo was also too spicy. I’d definitely make this again and leave out the cinnamon and cut the adobo in half, 

  10. Avatar photo
    Frances O Locati

    Meat just fell apart. I had 2 pound raw meat by the time I cut off as much fat as possible on the outside and in the “seams” of the meat. Loved the subtle cinnamon flavor in sauce, and I did get it some spicy with some generous addition of the chipotle in Adobo, but very good. I served over cauliflower rice and some steamed green beans. I want to try it in other ways as suggested. My next recipe is the Mexican pinto beans via the pressure cooker. Can serve that with this meat I think or on it’s own. Will be interested in what others do . I so rarely cook beef so was pleased how well this turned out.

  11. This was fantastic!!! Only put half of the peppers cause my daughter doesn’t eat anything spicy, but we all absolutely loved it. Had 2 lbs piece of meat so only cut it in half but kept the same cooking time. One of my favourites from the site.

  12. I can only find chuck roast with the bone in. Would that be okay? I imagine the meat would fall off of the bone during cooking.