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Pressure Cooker Mocha-Rubbed Pot Roast by Michelle Tam / Nom Nom Paleo http://nomnompaleo
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5 from 1 vote

Instant Pot (Pressure Cooker) Mocha-Rubbed Pot Roast

My pal Steph Gaudreau is responsible for this fabulous recipe—I just made it quicker to get into your mouth. Chocolate + Coffee + Beef + Instant Pot = Magic
Prep Time10 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Instant Pot, Paleo
Servings: 4 servings
Calories: 489kcal
Author: Michelle Tam


  • For the mocha rub:
  • 2 tablespoons finely ground coffee you can substitute decaf
  • 2 tablespoons smoked paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cocoa powder
  • 1 teaspoon Aleppo pepper you can substitute red pepper flakes
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon sea salt
  • For the roast:
  • 2 pounds  beef chuck roast cut into 1½- to 2-inch cubes
  • 1 cup brewed coffee you can substitute decaf or broth
  • 1 cup beef broth or bone broth
  • 1 small onion chopped
  • 6 dried figs chopped
  • 3 tablespoons balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper


  • Mix the ingredients for the mocha rub in a small bowl. You won’t need all of the rub, so save the extra in a tightly sealed container.
  • Brew a cup of coffee. When I’m making just one cup, I turn to my Aeropress—not only because it makes a mean cuppa coffee, but also because it tickles me to know that the Aeropress was invented by the same dude who made Aerobie flying rings.
  • Place the beef cubes in a large bowl and add three to four tablespoons of the mocha rub.
  • Toss well until the beef is evenly coated.
  • Combine the brewed coffee, broth, onion, figs, and balsamic vinegar in a high-powered blender. Blitz until liquefied.
  • Transfer the seasoned beef to your pressure cooker and pour the sauce on top.
  • Cover and lock the lid of your pressure cooker.
  • If you’re using an Instant Pot, turn it on and press the “Meat/Stew” button to switch it to the pressure cooking mode. And if your cubes are smaller than mine, you can press the “minus” button to decrease the cooking time from the preset 35-minute cooking time. Once the pot is programmed, walk away. (Or, if you’re like me, sit down and eat dinner.)
  • When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. At this point, turn it off and let the pressure release naturally (about 15 minutes).
  • (Using a stove-top pressure cooker? You won’t have all those buttons to press; instead, just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes. Remove the pot from the heat, and let the pressure release naturally.)
  • Pop open the lid. The meat should be fork tender. If it’s not, cook it under high pressure for 5 more minutes.
  • Transfer the cooked beef to a serving platter.
  • Shred the meat with two forks.
  • If desired, heat the remaining sauce to a boil to reduce and thicken it. Adjust the seasoning with salt and pepper to taste.
  • Ladle the sauce on the beef and dig in!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 489kcal | Carbohydrates: 17g | Protein: 48g | Fat: 27g | Fiber: 4g