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July 29, 2020

Instant Pot Dill Pickle Roast

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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.

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Note: The SLOW COOKER instructions are listed in the recipe card below

beef sandwich on a white plate

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 Crumbly Burgers

Instant Pot Runzas

Instant Pot Hot Beef Sandwich and Mashed Potatoes

Instant Pot Philly Cheesesteak

Instant Pot Maid-Rite Sandwiches

Instant Pot Chicago Italian Beef Sandwich

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shredded beef sandwich

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Instant Pot Dill Pickle Roast


★★★★★

5 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes (plus full natural pressure release)
  • Total Time: 1 hour 5 minutes
  • Yield: 4–6 servings 1x
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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

Scale
  • 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:

  1. 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.
  2. 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.
  3. Discard the pickles. Place the roast on a cutting board. Shred it, discarding any excess fat).
  4. Serve shredded roast on top of buns with extra chili sauce on top. 

For the Slow Cooker:

  1. 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.
  2. Cover and cook on low for 8-10 hours, or until tender.
  3. Discard the pickles. Place the roast on a cutting board. Shred it, discarding any excess fat).
  4. 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

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*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.

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22 Comments Filed Under: 5 ingredients or less, 6 or More Hours, All Recipes, Beef, Dump and Go, Gluten Free, Instant Pot, Low Carb, Summer, Slow Cooker

Recommendations

Comments

  1. Susie says

    May 29, 2021 at 1:41 pm

    Can you double the recipe with the same cook time

    Reply
    • Karen says

      May 29, 2021 at 6:27 pm

      yes you can: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

      Reply
  2. D Davis says

    March 2, 2021 at 2:12 pm

    Can I use a frozen roast?

    Reply
    • Karen says

      March 3, 2021 at 12:23 pm

      Sure but I would increase time to 80 minutes because it’s frozen and you won’t be able to cut it in half.

      Reply
      • D Davis says

        March 3, 2021 at 6:51 pm

        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

        ★★★★★

        Reply
        • Karen says

          March 4, 2021 at 1:03 pm

          Lol!! Glad you finally got it cooked through!

          Reply
  3. Hayley says

    August 26, 2020 at 10:14 am

    Hi. This recipe looks de-lish and simple. I’m new to instant pot world. What is a full natural pressure release?

    Reply
    • Karen says

      August 27, 2020 at 2:06 pm

      Hi Hayley, Welcome! here you go: https://www.365daysofcrockpot.com/what-is-natural-pressure-release-and-quick-release/

      Reply
  4. Crystal says

    August 11, 2020 at 11:05 am

    Could pork roast be used? This recipe sounds amazing!

    Reply
    • Karen says

      August 11, 2020 at 1:23 pm

      Sure you could use a pork shoulder and it would work fine.

      Reply
  5. Rae F says

    August 2, 2020 at 8:48 am

    Could brisket be used?

    Reply
    • Karen says

      August 3, 2020 at 2:36 pm

      I bet that would be great!!

      Reply
  6. Linda Kelly says

    August 1, 2020 at 2:01 pm

    I couldn’t believe how delicious this beef is and so incredibly easy!

    ★★★★★

    Reply
    • Karen says

      August 3, 2020 at 2:56 pm

      Yay!!! So glad you liked it Linda! 👏

      Reply
  7. Mrs Hughes (carol) says

    August 1, 2020 at 12:48 pm

    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)

    Reply
    • Karen says

      August 3, 2020 at 2:57 pm

      I’m so happy to hear this Carol!

      Reply
  8. Get Cookin says

    July 29, 2020 at 3:51 pm

    Yeah, way similar to Mississippi pot roast and we love that one. Eat the pickles!

    ★★★★★

    Reply
    • Karen says

      July 29, 2020 at 9:20 pm

      Totally!

      Reply
  9. Lori Sari says

    July 29, 2020 at 1:57 pm

    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. 😋

    Reply
    • Karen says

      July 29, 2020 at 9:20 pm

      Yep same idea! Vinegar base!

      Reply
      • Lori Sari says

        August 9, 2020 at 5:31 pm

        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! 😋

        ★★★★★

        Reply
        • Karen says

          August 10, 2020 at 12:55 pm

          sriracha mayo 😍😍

          Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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