Instant Pot Garlic Beef–fork tender roast beef that is flavored with garlic and other filipino adobo flavors. This recipe only has 6 ingredients. It’s perfect to serve on rolls or over rice for a quick and easy dinner that can feed a crowd.
Get the SLOW COOKER garlic beef recipe here
Instant Pot Garlic Beef
I loved the adobo chicken I made the other day so much that I decided to use the same recipe (basically) except with beef instead of chicken. I shredded up the meat and served it over sliced rosemary bread (you can get that recipe by clicking on the notes in my youtube video). I also think this beef would be great over rice.
The beef was flavored with the tangy vinegar-soy sauce mixture and the crushed garlic cloves. It reminded me a bit of the Mississippi Roast because of the vinegary solution. From what I’ve heard this would also work very well with a pork roast. I’ll add it to my list of things to try!
You don’t need any special equipment to make this recipe besides your Instant Pot. I do like using a large sheet pan to shred up my meat so all the juices and meat doesn’t run off the sides of my cutting board. I use these shredding claws* to shred my beef.
More Instant Pot Recipes You’ll Love…
Instant Pot Marinated Pork Chops
Instant Pot Barbecue Meatballs
Instant Pot BBQ Beef Sandwiches
What Pressure Cooker Did You Use?
To make Instant Pot Garlic Beef I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Garlic Beef
- Prep Time: 15 minutes
- Cook Time: 70 minutes (plus full NPR)
- Total Time: 2 hours
- Yield: 8 servings 1x
Fork tender roast beef that is flavored with garlic and other filipino adobo flavors. Perfect to serve on rolls or over rice for a quick and easy dinner that can feed a crowd.
- 3 pound chuck roast, trimmed of all excess fat (see note)
- 1/2 cup white distilled vinegar
- 1/2 cup low sodium soy sauce
- 6 garlic cloves, crushed (smashed with the side of a knife and peeled)
- 1 1/2 tsp whole black peppercorns
- 3 bay leaves
- Cut your roast into quarters. Trim off all of the fat and connective tissue. Place the roast in your Instant Pot.
- Add vinegar, soy sauce, garlic, peppercorns and bay leaves into the pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. Allow time for a natural pressure release. This means you’ll let the pot sit there until the valve goes down by itself. This is an important part of getting your meat tender. Remove the lid.
- Discard the bay leaves. Remove the meat and place it on a cutting board. Turn the Instant Pot to the highest saute setting and let it simmer the liquid to reduce for about 7 minutes (I didn’t stir, I just set a timer and walked away). Shred the meat and add it back into the pot and let it simmer in the liquid.
- Serve the meat with tongs on top of buns, rolls, bread, on top of rice or any other way you want it. I added a little mozzarella to the top of my sandwich.
For extra flavor you can brown your roast using the saute setting. I am lazy and chose to skip this step.
You can use a frozen roast. However before you freeze your roast cut off all the excess fat and cut it into quarters. Increase the pressure cooking time to 80 minutes. If your roast isn’t trimmed of fat and it is in one big chunk there will be a lot of fat in the meat. Plus the roast won’t be flavored as well. You’ll also need to increase the cooking time by another 10 minutes.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe can be gluten free. Use gluten free soy sauce and serve over rice instead of bread.
- Category: Beef
- Method: Instant Pot
*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.
This looks and sounds so good! Is there a way to make this work in an 8 qt. Instant Pot??
Yes you can make it in the 8 quart with no changes.
This turned out delicious. It was wonderful both in a dinner roll and served with rice. You’ll need to allow yourself about 2 1/2 hours between cutting the fat off the chuck roast and allowing for full natural release (mine took 31 minutes). I also drained the juices so the black peppercorns could be picked out easily and discarded. Then I poured the juice back into the IP and reduced it as per the directions. I mashed the garlic into the shredded meat. There is no need to brown the roast. It was perfect as is.
Thanks for sharing your experience! Very helpful info.
Kari Galloway says
What about doing this in a 3 quart? Size of roast and time?
Yes you can do that. I would keep the same ingredients and increase cooking time by 10 minutes.
Janice Rabbitt says
This recipe looks like a good one to make for a church luncheon. Do you sear the meat before you cook it? I would assume so, but need clarification. 🙂
I didn’t but you certainly could for better flavor.
Brenda Bates says
Well this was certainly a hit! My son and his family were in town so I needed something good but that didn’t require me to have to spend a lot of time in the kitchen, and this was it. Even my young grandchildren loved it, along with my daughter-in-law who claims she doesn’t like garlic. We served it on sandwich rolls along with Instant Pot potato salad, and the leftovers last night were even better. This one will definitely go to the top of the “to be used again” list.
Thanks, Karen, for yet another wonderful recipe.
So glad to hear it Brenda!
Paul Skarratt says
Can I half this recipe? What would be the cooking time?
Paul Skarratt says
Thanks, just tried it and it came out lovely 🙂
Quelle Heure says
Making this for my wife’s Bunco group. It’s going to be a “stunner” Will get back to you when the comments flow in.
I hope they like it!
Distilled white vinegar instead of water as liquid for the instant pot?
Patty Harmsen says
Hi laura, Can I use my ninja foodie to make this recipe?
I am sure you could. I am not familiar with the ninja foodi but it’ll be similar.
You indicated you use the instant pot
Duo 6 but the instant pot duo six I found does not have a manual setting. I would rather get an instant pot with a manual setting. Any suggestions. I found a lux 6 But lacks the two pressure settings
The manual setting on the older models is the same as the pressure cook button on the newer models. It’s the same function. So you should be fine with a new duo.
Thanks for the information. So many options out there.