Chuck roasts piling up? To warm for slow cooker season? Still need to eat without a lot of planning? Feeding a crowd and have other things to prepare?
Let me share a recipe that solves all of these problems.
Instant Pot 6 qt.
Trivet. Frozen chuck roast. Small can of chopped green chili’s. 1 cup of water.
Manual high pressure for 60 minutes. Let it naturally pressure release. When the pressure cycle is done I turn off the Keep Warm cycle so it cools faster. Just please don’t do a quick release, because that will dry out your beef.
It can take up to 2 hours frozen to finish, depending on the size of your roast. After it cools, I pull out the bone and fat with my fingers and shred with a fork.
Serve as is, over rice, with potatoes, in breakfast burritos, or regular burritos, on a bun, or nachos.
Always serve with some variety of Wisconsin cheese and a tall glass of ice cold milk.
This recipe is not spicy! Even my bland eaters can’t believe I use hot chilis. Adventurous cooks can add Mexican oregano, cumin, chipotle powder, a bay leaf or a cup of salsa.
This is a quick easy way to have dinner ready without a lot of prep. Our family loves burgers, but sometimes this is easier because I don’t have to babysit the grill. And the kids can eat it on a bun, so it’s a win win.
Tell me how it goes for you!