Instant Pot Dill Pickle Roast—make this easy, 3-ingredient BBQ beef recipe with a pickle twist and enjoy tender, shreddable roast that can be served on buns or eaten however you desire. Make in your Instant Pot or slow cooker.
Note: The SLOW COOKER instructions are listed in the recipe card below
Instant Pot Dill Pickle Roast
If you’re a fan of vinegar-y, garlic-y pickles you might just love this roast. If you love easy recipes that only require 3 ingredients you might just love this roast. If you love beef that is tender and shreddable you might just love this roast. If you love your Instant Pot or slow cooker you might just love this roast. Basically I think you’ll really like this roast!
The Instant Pot (or slow cooker) is the perfect tool to achieve tender roast! There are a few rules to make this goal happen…
Tips for tender roast in the Instant Pot:
- Use the right cut of meat (I like chuck roast or cross rib roast best)
- Cook in some liquid
- Cut the roast in half (across the grain) before cooking
- Cook for long enough time to break down collagen (60 minutes if roast is cut in half)
- Use a full natural pressure release (about 25-30 minutes)
After my roast has cooked I like to let it sit on a cutting board for a bit of time until it cools down. Then I put on some food safe gloves and use my fingers to shred it up. I pull out any fat pieces and discard.
I took a butter knife and slathered my bun in chili sauce. And then piled the beef on top of the but and enjoyed it! When I say chili sauce I’m talking about the stuff you can find in the ketchup aisle. It often says on the bottle or jar “ketchup with a kick.” It’s not the super hot sauce that you buy in the Asian aisle.
Love beef? Try these other recipes…
Instant Pot Hot Beef Sandwich and Mashed Potatoes
Instant Pot Philly Cheesesteak
Instant Pot Maid-Rite Sandwiches
Instant Pot Chicago Italian Beef Sandwich
Instant Pot Dill Pickle Roast
- Prep Time: 5 minutes
- Cook Time: 60 minutes (plus full natural pressure release)
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
Description
Make this easy, 3-ingredient BBQ beef recipe with a pickle twist and enjoy tender, shreddable roast that can be served on buns or eaten however you desire.
Ingredients
- 2–3 pounds beef chuck roast, trimmed of excess fat
- 1 (small 16 oz jar) of garlic dill pickles with the juice
- 1/2 cup chili sauce (in the ketchup aisle)
- Buns (optional)
Instructions
For the Instant Pot:
- Cut the roast in half against the grain. Place it in the Instant Pot. Pour in the pickles and juice. Dump the chili sauce on top of the meat.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 60 minutes. When time is up let the pot sit for a full natural pressure release (25-30 minutes). Remove the lid.
- Discard the pickles. Place the roast on a cutting board. Shred it, discarding any excess fat).
- Serve shredded roast on top of buns with extra chili sauce on top.
For the Slow Cooker:
- Cut the roast in half against the grain. Place it in the slow cooker. Pour in the pickles and juice. Dump the chili sauce on top of the meat.
- Cover and cook on low for 8-10 hours, or until tender.
- Discard the pickles. Place the roast on a cutting board. Shred it, discarding any excess fat).
- Serve shredded roast on top of buns with extra chili sauce on top.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. No changes for the 3 or 8 quart pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you double the recipe with the same cook time
yes you can: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Can I use a frozen roast?
Sure but I would increase time to 80 minutes because it’s frozen and you won’t be able to cut it in half.
It was a huge frozen pork roast. I ended up having to pressure it 3 times at 60 mins. I didn’t think it would ever get done. Whew. It was awesome!m though and well worth it. Well have roast for weeks. Lol
★★★★★
Lol!! Glad you finally got it cooked through!
Hi. This recipe looks de-lish and simple. I’m new to instant pot world. What is a full natural pressure release?
Hi Hayley, Welcome! here you go: https://www.365daysofcrockpot.com/what-is-natural-pressure-release-and-quick-release/
Could pork roast be used? This recipe sounds amazing!
Sure you could use a pork shoulder and it would work fine.
Could brisket be used?
I bet that would be great!!
I couldn’t believe how delicious this beef is and so incredibly easy!
★★★★★
Yay!!! So glad you liked it Linda! 👏
I made the roast and thickened the pot juices and served them in a dipping bowl. My husband doesn’t dip things and is pretty much not very experimental in his food choices. He LOVED it. Had it twice for dinner and just finished the second lunch. Put the remaining beef and sauce on a flour tortilla added a handful of shredded cheddar cheese, heated and devoured.
Carol Hughes (Mrs Hughes, comic)
I’m so happy to hear this Carol!
Yeah, way similar to Mississippi pot roast and we love that one. Eat the pickles!
★★★★★
Totally!
This sounds delicious! I love your other recipe for roast that uses the pepperoncini peppers (sorry not sure if that’s spelled right) and juice, but this sounds like a yummy alternative! I love me some pickles. 😋
Yep same idea! Vinegar base!
Just made this today with a 2 lb. roast. My daughter, husband, and I all loved it! My daughter and I put sriracha mayo and refrigerated sliced pickles on our rolls! 😋
★★★★★
sriracha mayo 😍😍