A Fork Full of Butternut Squash and Shredded Chipotle Beef
Print Recipe
5 from 5 votes

Instant Pot Chipotle Beef over Butternut Squash

Instant Pot Chipotle Beef is tender, smoky and moderately spicy. Serve it over butternut squash for a complete meal that can be made in about an hour!
Prep Time5 mins
Cook Time35 mins
Natural Release15 mins
Total Time40 mins
Course: Main Dish
Cuisine: American, Beef, Gluten Free
Servings: 8
Calories: 233
Author: Lauren

Ingredients

  • 1 Tablespoon olive oil
  • 2-3 pound beef chuck roast
  • salt and pepper
  • 1 Cup beef stock * gluten free, if necessary
  • 3 cloves garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin powder
  • 2 Tablespoons lime juice
  • 1/4 Cup loosely packed cilantro
  • 3-4 chipotle peppers in adobo sauce
  • 1 10 oz package Green Giant Riced Butternut Squash

Instructions

  • PREP: cut the roast into 2-inch cubes and season well with salt and pepper. Add the beef stock, garlic, oregano, cumin, lime juice, cilantro, and chipotle peppers to the canister of a blender and pulse until well combined.
  • Add the olive oil to the Instant Pot and set to sauté . Once hot, add the beef and brown all sides, working in batches, if needed.
  • Turn off the sauté function and pour the marinade over the beef cubes. Place the lid on the pot (with the valve set to seal) and set to pressure cook on high for 25 minutes (it will take about 10 minutes to reach pressure).
  • Allow to naturally release for 15-20 minutes. 
  • Meanwhile, cook the Green Giant Riced Butternut Squash according to the directions on the package.
  • Turn the pressure valve on the Instant Pot to "vent" to release any remaining pressure. Shred the beef cubes and mix well with the remaining liquid.
  • To serve, plate the rice butternut squash and top with the shredded beef. Garnish with fresh cilantro, if desired.

Notes

How to Make Shredded Chipotle Beef in a Slow Cooker

Season the roast with salt and pepper.
Add the olive oil to a large skillet over medium-high heat.
Brown all sides of the roast, then place it in the slow cooker.
Add the beef stock, garlic, oregano, cumin, lime juice, cilantro, and chipotle peppers to the canister of a blender and pulse until well combined.
Pour the marinade over the roast, place the lid on the slow cooker, and set to cook on low for at least 8 hours.
Once it's done cooking, shred the roast with two forks and serve over the riced butternut squash.

Tips and Techniques

  • For milder beef, cut the chipotle peppers open and scrap out the seeds before using.
  • A "natural release" on the Instant Pot just means that you're letting the pot sit, untouched, for a certain amount of time before turning the pressure valve to release.
  • Cutting the roast into 2-inch pieces allows it to cook faster and results in very tender beef.
  • Try this shredded chipotle beef in other recipes as well, including: tacos, salads, and wraps!

Nutrition

Calories: 233kcal