1 hour serves 4-6

Whole30 Beef Roast and Hearty Greens

Full of chuck roast and vegetables, this will turn into your go-to Instant Pot or pressure cooker recipe for weekly lunches or dinner.
Paleo Whole30

PREP: 15 min. ACTIVE: 15 min. PASSIVE: 30 min. DIFFICULTY Medium


  • 1 Pre Chuck Roast, cut into 2-inch cubes
  • 1 bunch hearty greens like kale or collard, cleaned and chopped
  • 2 tbsp. cooking oil
  • 1 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 cloves of garlic, grated
  • 2 serrano peppers, chopped
  • 3 bay leaves
  • 1 tbsp. kosher salt, divided
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. chili powder
  1. Clean and chop all ingredients. Season beef on all sides with kosher salt (appx ½ Tbsp total)
  2. Set your pressure cooker to Sauté, add oil.
  3. Brown beef on all sides (4 minutes on at least three sides).
  4. Remove the beef and set aside. 
  5. Add onions and carrots. Sauté until onion is translucent. Appx 5 minutes
  6. Add garlic and peppers, then spices. Sauté, stirring constantly, appx 2 minutes until very aromatic. 
  7. Add greens and stock into the pot and stir to combine. Add beef, bay leaves, and ½ Tbsp salt. Stir and submerge beef.
  8. Close the pressure cooker, seal valve and set to High Pressure. Cook at high pressure for 30 minutes, and allow for natural release. 
  9. When pressure is released, open the pot and remove beef to a plate to shred with two forks. Add shredded beef back to pot and stir to combine. 
  10. Adjust seasoning to taste. Serve hot.


Amount per 198

  • 232kcal

  • 17g

  • 11.1g

  • 22g


Recipe developed by   Sarah Beth Tanner