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Instant Pot Dill Pickle Roast


  • 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

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. 


Scale

Ingredients

  • 23 pounds beef chuck roast, trimmed of excess fat
  • 1 (small 16 oz jar) of garlic dill pickles with the juice
  • ½ 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