Instant Pot Braised Beef

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.

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.

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.

Brown the chuck roast in the Instant Pot on the SAUTE function and then remove it to a plate.
Sauté onions and garlic and add spices. Turn off the heat and then add all of the remaining ingredients.
Return the beef to the pot and set it to cook on high for 60 minutes.
Let the Instant Pot do a natural release for ten minutes and then release the valve.
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.
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!

More Instant Pot Recipes You’ll Love:

Instant Pot Braised Spiced Beef

255 Cals 36 Protein 5.5 Carbs 10 Fats

Prep Time: 10 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 40 mins

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.

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
1 14- ounce can diced tomatoes, drained, (discard liquid or reserve for another use)
3 canned chipotle peppers in adobo, finely chopped, plus 1 tablespoon adobo sauce
1 cup beef broth
1 cinnamon stick

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.
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.
Serve moistened with sauce.

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.

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