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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 followed the receipt to the T. The smell was great, but the meat (I got chuck) never got tender/juicy that it was not eatable. Plus there was not enough liquid that it got burnt at the bottom, and turned out pretty bad. I love her other recipes, which I use often, so I had a high hope; I was very disappointed. 

  2. Made this in the crockpot, 8 hours on low as was suggested in other comments. Turned out perfect—was fall-apart tender and so flavorful!

  3. Avatar photo
    Rachel Russell

    Really yummy way to cook an undesirable roast! 
    I had to alter the recipe because I didn’t have the adobo peppers/sauce so added smoked paprika, ground mustard, aged balsamic vinegar and chilli garlic sauce. It was soooo yummy and tender. Thank you!!!

  4. Avatar photo
    Christina Wallace

    Is Top Sirloin too lean for this recipe? I’ve made it before using chuck but I picked up some sirloin today. 

  5.  Can I use brisket for this recipe?  This recipe is amazing with chuck roast and is rotated frequently. I’m just craving this recipe but I only have brisket 

  6. Absolutely delicious! The entire family loved it. I served it over rice and with the slaw, which was a perfect accompaniment to the spicy beef. I followed the recipe exactly except no bay leaves as I was out. I was able to feed our family and freeze half for another meal. 

  7. This was delicious and tender. It is spicy so if you don’t like that, cut out a chipotle. I didn’t have a cinnamon stick so I just put in a few shakes of the powdered cinnamon. My teenage son ate like 1lb of the meat on mashed potatoes and raved about it. I put some on cauliflower rice.  Thanks for another recipe to add to the rotation!

  8. This was delicious! I don’t have an instapot so I used my slow cooker. Mine runs hot, so 6 hours on low was perfect!

  9. This was delicious!!! My family really enjoyed the beef. We made tacos with it and my husband said they were much better than ground beef tacos!!!

    Thanks Gina!!!

  10. This was fantastic! I followed the recipe exactly and didn’t change a thing. The spiciness was just right for my kids. We served this in corn tortillas, both soft and crunchy, with cheese, sour cream, guacamole, and cilantro. Will make this on a regular basis most definitely. 

  11. Tried this on the stove like suggested in the comments (low and doubled cooking time which would be two hours…) after two hours the meat was super tough still. Did another hour. It’s still tough. Smells great but disappointed the suggested cooking time was off. Still cooking but probably won’t be eating until 9/10pm at this point 🙁

    1. Instant pot is better for tough cuts of meat but also sounds like your beef might not be chuck? You need a fatty cut of beef, if it’s too lean it will never get tender.