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
- Cut chuck roast into 4 similarly sized large pieces.
- Mix all seasonings together. Rub seasoning blend all over each cut of the chuck roast.
- Turn on Saute mode on InstantPot. Add ghee.
- 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.
- Add onion and a pinch of salt to the InstantPot. Cook for a couple minutes, until onions are softened. Turn off Saute mode.
- Add coconut aminos and water to the InstantPot. Stir to combine with onions.
- Add chuck roast + juices back to Instant Pot.
- Cover the InstantPot with lid and set to “Sealing.” Pressure Cook on Beef setting, high pressure for 110 minutes.
- When the timer goes off, let the pressure naturally release for at least 15 minutes – if not longer.
- Remove beef and onions from Instant Pot. Shred beef.
- If storing in the fridge, spoon some of the reserved liquid from the InstantPot over beef and onions.