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…
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.
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)
- ½ cup white distilled vinegar
- ½ cup low sodium soy sauce
- 6 garlic cloves, crushed (smashed with the side of a knife and peeled)
- 1 ½ 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.