This Instant Pot chipotle chuck roast is so easy and delicious that it is sure to become a family favorite in the weekly rotation! It is easily adapted to your family’s taste preferences and can be served in a variety of different ways. By using the Instant Pot this recipe comes together quickly, making it perfect for a calm and nourishing weeknight dinner! With this meal you can have dinner on the table with ease and have more time enjoying what truly matters, quality time with your family.
So, if you’re on the hunt for an easy and mouthwatering weeknight meal that doubles as an ideal meal prep option, look no further. This Instant Pot Chipotle Chuck Roast is a game-changing recipe for those wanting easy meals without compromising flavor. This recipe combines the smoky heat of chipotle peppers, the sweetness of pineapple, and the savory richness of chuck roast. Perfect for busy evenings, this dish is incredibly versatile and freezes like a dream. Serve it on rolls, over rice, or alongside roasted veggies for a culinary experience that will have your taste buds dancing.
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Chipotle Chuck Roast Ingredients
- 3-5 lbs chuck roast
- 2 cans of chipotle peppers in adobo sauce (use just 1 can if you are sensitive to spice)
- 1 can pineapple chunks, with juice
- 1 large onion, chopped or sliced (you’ll be blending it all later anyway so it doesn’t really matter)
- garlic powder or granulated garlic
- onion powder or granulated onion
- beef or chicken bouillon
- salt
- pepper
Instructions for Chipotle Chuck Roast in the Instant Pot
Add the ingredients to the Instant Pot
- place trivet in the bottom of the Instant Pot
- place chuck roast on the trivet
- add sliced or chopped onions to the Instant Pot on top of the chuck roast
- dump entire can of pineapple chunks and the juice on top of the onions and chuck roast
- add all of your seasonings. (If your chuck roast is on the larger size, be sure to adjust your seasonings to add enough flavor! Don’t be afraid to have a heavy hand here!)
- add 1 or 2 cans of chipotle peppers in adobo sauce to the instant pot. Depending on the level of spice you are comfortable with will determine if you use 1 or 2 cans. You can also dump both cans in and then remove the large peppers before blending so you get all of the flavor with less spice!
Cooking the Chipotle Chuck Roast
- place the lid on your instant pot
- pressure cook on high for 45 minutes to 1 hour depending on the size of your chuck roast. This post has an awesome chart to help you determine how long to cook different meats in the instant pot! But for the purposes of this recipe, figure about 20 minutes per inch of thickness. (Mine was a little over 2 inches, hence the 45 minute cook time.)
- allow Instant Pot to naturally release for 5-10 minutes
Bringing it all together
- remove chuck roast and set aside to cool for a few minutes before shredding
- while chuck roast is cooling, blend the sauce in a food processor, blender, or in the Instant Pot with an immersion blender. However, if you’d like to cut some of the spice, you can remove the larger chipotle peppers before blending.
- this recipe makes a lot of sauce. Basically enough for 2 chuck roasts, so reserve about half before adding the meat back into it so the chuck roast isn’t swimming in sauce. You can always add in more sauce.
- shred the chuck roast and add back into the Instant Pot with the sauce
- mix well to incorporate all of the chuck roast and sauce together
- serve over rice, veggies, or on a roll. Enjoy!
Freezing Chipotle Chuck Roast
This recipe is great for meal prep, or freezer meals. Having some delicious shredded chuck roast already cooked in your freezer makes this an even easier meal for those busy days. Also, it is so easy to make a large batch of this and freeze some for future meals.
As I mentioned before, this recipe make a lot of sauce! Therefore you could absolutely freeze the leftover sauce as well and use it on another chuck roast in the future!
Freezing Tips: Regardless of how you choose to freeze your chipotle chuck roast, allow the dish to cool completely before transferring to airtight containers or freezer bags. It can be stored in the freezer for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave. Or if you have a sous vide, just throw your vacuum sealed frozen chipotle chuck roast right into the water to reheat while you prepare the rest of the meal! I love my vacuum sealer because its affordable AND had the cutting mechanism on the top so you don’t have to mess with scissors to cut your vacuum sealer bags, you can find one like it here!
Final Thoughts
Elevate your weeknight dinner game with this Instant Pot Chipotle Pineapple Chuck Roast. Bursting with bold flavors, this dish is not only a delight for your taste buds but also a breeze to prepare. Embrace its versatility by serving it in various ways and relish the convenience of easy meal prep and freezer-friendly goodness. Say goodbye to dinner stress and hello to the joy of savoring a delicious, homemade meal any day of the week!
More Easy Recipes
Chipotle Chuck Roast
Equipment
- 1 Instant Pot
Ingredients
- 3-5 lbs chuck roast
- 2 cans of chipotle peppers in adobo sauce use just 1 can if you are sensitive to spice
- 1 can pineapple chunks with juice
- 1 large onion chopped or sliced (you’ll be blending it all later anyway so it doesn’t really matter)
- 4 tbsp garlic powder or granulated garlic adjust according to size of chuck roast
- 4 tbsp onion powder or granulated onion adjust according to size of chuck roast
- 3 tbsp beef or chicken bouillon
- 1-2 tsp salt to taste
- 1-2 tsp pepper to taste
Instructions
- place trivet in the bottom of the Instant Pot
- place chuck roast on the trivet
- add sliced or chopped onions to the Instant Pot on top of the chuck roast
- dump entire can of pineapple chunks and the juice on top of the onions and chuck roast
- add all of your seasonings. (If your chuck roast is on the larger size, be sure to adjust your seasonings to add enough flavor! Don’t be afraid to have a heavy hand here!)
- add 1 or 2 cans of chipotle peppers in adobo sauce to the instant pot. Depending on the level of spice you are comfortable with will determine if you use 1 or 2 cans. You can also dump both cans in and then remove the large peppers before blending so you get all of the flavor with less spice!
- place the lid on your instant pot
- pressure cook on high for 45 minutes to 1 hour depending on the size of your chuck roast. Of course, a larger one more than 5 pounds may need more time, maybe closer to 90 minutes.
- allow Instant Pot to naturally release for 5-10 minutes
- remove chuck roast and set aside to cool for a few minutes before shredding
- while chuck roast is cooling, blend the sauce in a food processor, blender, or in the Instant Pot with an immersion blender. However, if you’d like to cut some of the spice, you can remove the larger chipotle peppers before blending.
- this recipe makes a lot of sauce. Basically enough for 2 chuck roasts, so reserve about half before adding the meat back into it so the chuck roast isn’t swimming in sauce. You can always add in more sauce.
- shred the chuck roast and add back into the Instant Pot with the sauce
- mix well to incorporate all of the chuck roast and sauce together
- serve over rice, veggies, or on a roll. Enjoy!
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