Use a frozen chuck roast to make this Instant Pot Shredded Beef and Gravy! It's a comforting and classic meal that's made with just five ingredients.

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If you love comfort food like me, this instant pot pulled beef and gravy will be your new favorite thing to make in your pressure cooker! I love serving this dish with mashed potatoes or egg noodles with some Yorkshire pudding on the side. It even makes a great hot beef sandwich.

The best part about this meal is that you don't even need to thaw your roast! You just take your roast out of the freezer and put it in your pot. Easy peasy!

I hope you and your family love this easy instant pot recipe as much as I do!

How to Make Instant Pot Shredded Beef and Gravy

Instant Pot Shredded Beef and Gravy is super easy to make in your pressure cooker. All you have to do is place a frozen chuck roast in your pressure cooker and top it with beef broth, mushroom soup, and onion soup mix. It's pressure cooked for 30 minutes per pound with a 30-minute natural release. Finally, the beef is shredded and the gravy is thickened with a little cornstarch. See below for a detailed ingredients list and instructions.

Instant Pot Beef and Gravy Ingredients

• frozen chuck roast
• beef broth
• mushroom soup
• onion soup mix
• cornstarch

Can I Cook a Frozen Roast in My Instant Pot?

Yes! You can cook frozen beef in your instant pot. The Instant Pot makes quick work of cooking beef straight from the freezer. It's so easy and convenient and turns out tender and delicious every time!

What to Serve With Instant Pot Shredded Beef and Gravy

This instant pot shredded beef is hearty and comforting and pairs well with lots of different sides. Here are some of my favorite ways to serve it:

• over mashed potatoes 
• over rice
• over egg noodles 
• over a baked sweet potato 
• on a bun as a shredded beef sandwich

More Easy Beef Roast Recipes

Looking for more recipes that use a beef roast? Check out these popular recipes from the archives:

• Instant Pot Corned Beef, Carrots, and Potatoes
• Perfect Slow Cooker Pot Roast
• Sirloin Tip Roast
• Crock Pot French Dips

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

Instant Pot Shredded Beef and Gravy

Yield: 6 servings
Prep Time: 5 MINUTES
cook time: 90 MINUTES
total time: 95 MINUTES

Use a frozen chuck roast to make this Instant Pot Shredded Beef and Gravy! It's a comforting and classic meal that's made with just five ingredients!

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INGREDIENTS

1 frozen chuck roast
1 (14.5 ounce) can beef broth
1 (10.5 ounce) can Golden Mushroom Soup
1 (10.5 ounce) can Cream of Mushroom Soup
1 envelope onion soup mix
1/4 cup cornstarch

INSTRUCTIONS

1. Place the frozen roast in your instant pot.
2. In a bowl, whisk together the beef broth, mushroom soup, and onion soup mix. Pour this mixture over the roast.
3. Place the lid onto your instant pot and turn the steam valve to the sealing position.
4. Select the manual/pressure cook, high-pressure setting and set the time. Your cook time will be 30 minutes per pound of meat. If your roast is 2 lbs., set the time for 60 minutes. If your roast is 3 lbs., set the time to 90 minutes. After 10 seconds, the display will say On. Once the instant pot is pressurized, the float valve will rise and the cook timer will begin counting down.
5. At the end of the cooking time, the pot will begin naturally releasing. The time display will begin counting up for how long it is naturally releasing. At the end of 30 minutes naturally releasing, turn the steam valve to venting. When the float valve drops (it may have already dropped), open the instant pot.
6. Remove the roast from the pot to a plate and shred with two forks.
7. Set the instant pot to Saute. Mix the cornstarch with a little bit of water and whisk it into the gravy. Continue whisking until the gravy thickens. Return the shredded meat to the gravy. Hit Cancel on your pot and serve.

NOTES

Cook time does not include the time it takes for the machine to come to pressure.

This recipe was prepared in the 8 Quart Instant Pot Duo 7-in-1 Pressure Cooker.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.