Ingredients

  • 4-5 lb chuck roast
  • 1 T salt
  • 1 T chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 T ghee (more if needed)
  • 1 small onion, sliced
  • 1/4 c coconut aminos
  • 1/4 c water

Instructions

  1. Cut chuck roast into 4 similarly sized large pieces.
  2. Mix all seasonings together. Rub seasoning blend all over each cut of the chuck roast.
  3. Turn on Saute mode on InstantPot. Add ghee.
  4. Once ghee is melted, add chuck roast to the Instant Pot in batches. Brown for at least 2-3 minutes before flipping. Cook for an additional 2 minute then remove from InstantPot. Repeat with remaining pieces of chuck roast. Add more ghee if it looks a little dry. Only 2 sides will be browned; that’s okay. Set aside on plate to collect all the juices.
  5. Add onion and a pinch of salt to the InstantPot. Cook for a couple minutes, until onions are softened. Turn off Saute mode.
  6. Add coconut aminos and water to the InstantPot. Stir to combine with onions.
  7. Add chuck roast + juices back to Instant Pot.
  8. Cover the InstantPot with lid and set to “Sealing.” Pressure Cook on Beef setting, high pressure for 110 minutes.
  9. When the timer goes off, let the pressure naturally release for at least 15 minutes – if not longer.
  10. Remove beef and onions from Instant Pot. Shred beef.
  11. If storing in the fridge, spoon some of the reserved liquid from the InstantPot over beef and onions.