Add the ghee to the bottom of the Instant Pot insert, and set it to Sauté. Heat the fat until it’s shimmering.
Pat the chuck roast dry with paper towel, and sprinkle it with salt. Place the roast into the Instant Pot, and sear on each side for a few minutes until it’s nicely browned. (Alternatively, you can sear the meat in a cast iron skillet then deglaze with half the juice…then move the meat and the rest of the juice to the Instant Pot. I find the Instant Pot isn’t super great at browning meat.)
Turn off the Sauté function and add the pomegranate juice and habanero pepper. Lock the lid on the Instant Pot. Press the Manual button and set the timer for 60 minutes.
When the time is finished, do not quick release the steam. Let the pressure release naturally by waiting at least 15 minutes. If you quick release the steam, the meat will toughen up.
Remove the roast to a large plate and shred the meat between two forks. Meanwhile, if you want to reduce the liquid, set the Instant Pot to Sauté once more. Keep the lid off. Allow the liquid to boil until it reduces by about half. Serve on top of the shredded beef. Adjust seasonings with salt and pepper.
*Use a jalapeño pepper instead of habanero.
Instant Pot Pomegranate Habanero Shredded Beef Recipe
Amount Per Serving
Calories 453Calories from Fat 252
% Daily Value*
Saturated Fat 13g65%
Vitamin A 45IU1%
Vitamin C 2.4mg3%
* Percent Daily Values are based on a 2000 calorie diet.