Ingredients
Method
- Season all sides of your roast with salt and pepper (easy on the salt, pressure cookers enhance the salt flavor so you don't need that much)
- Add your cooking fat (we prefer bacon fat) to the instant pot and hit the saute button and adjust so it's on high
- After about 2 minutes, add your roast and brown for 3-4 minutes on each side
- Remove your meat from the instant pot to your cutting board and hit cancel on the instant pot
- Cut your roast into 1-2 inch cubes and place them back in the instant pot
- Add your full jar of marinara sauce, place the lid on the pot ensuring it's locked and the pressure valve is closed
- Press the meat/stew button and adjust it to 40 minutes, now go do something fun
- Once your roast is finished cooking your instant pot will switch to warm, hit cancel to turn it off and allow the pressure to release naturally (about 15 minutes)
- Remove the lid and shred all of your beef inside the instant pot using two forks or our shredding hack
- You can serve as is or thicken as we prefer
To Thicken
- Leave the lid off your instant pot, cover with a splatter screen, and hit the saute button and adjust it to low
- Allow the sauce to reduce by at least a 1/4 or to your liking. Ours was on saute for 15 minutes and was perfect
- Enjoy
Notes
If you want to cook in the crockpot, still saute the roast in a cast iron skillet or pan if possible and then cook on low for 8-10 hours or high for 4-6 hours.