Welcome to a culinary adventure that promises to revolutionize your dinner routine: the Instant Pot Mocha-Rubbed Pot Roast. This isn’t just any pot roast; it’s a wonderfully caffeinated twist on a traditional favorite, delivering an unparalleled depth of flavor that’s both comforting and exciting. Fast, incredibly easy, and completely Whole30-friendly, this dish is guaranteed to become a crowd-pleaser in your household, perfect for any weeknight or special occasion.

Unlock the Secret to Effortless & Healthy Weeknight Meals with Your Instant Pot

As a busy cook, I’ve discovered a game-changing strategy for consistently having healthy, delicious entrees ready to reheat in my refrigerator. It’s simple: I make it a habit to toss a handful of ingredients for a hearty stew or roast into my Instant Pot right before I sit down to dinner with my family. While we enjoy our meal and connect over the day’s events, the pressure cooker works its magic, transforming simple ingredients into a rich, flavorful dish. By the time we’re done eating, the next day’s meal is already cooked.

This method not only saves precious time but also enhances flavor. It’s a well-known culinary secret, backed by science, that stews and braises often taste even better the next day. The flavors meld and deepen overnight, offering an even more satisfying experience. Once cooled, the Instant Pot creation gets packed into an air-tight container and popped into the refrigerator. This allows me to tackle all the dinner and prep dishes at once, streamlining my kitchen cleanup.

Unlike rigid meal planning, which isn’t always my style (learn more about my approach to meal prep), this semi-weekly rendezvous with my Instant Pot liberates me from the daunting question of “What on earth am I serving for dinner tonight?” It’s a system that promotes both spontaneity and healthy eating, without the stress.

The Inspiration Behind This Unique Pot Roast

With my passion for pressure cooking, I’m always searching for innovative recipes that can be adapted for my Instant Pot. So, when I got my hands on a copy of Stephanie Gaudreau’s fantastic book, The Performance Paleo Cookbook, her recipe for Mocha-Rubbed Slow Cooker Pot Roast immediately caught my eye. It was a clear candidate for an Instant Pot makeover!

I must give full credit to Steph for the brilliant original recipe. My contribution was primarily to modify the cooking instructions to harness the speed and efficiency of the Instant Pot. If you don’t own a pressure cooker, I highly recommend trying Steph’s original slow cooker version – it’s equally delicious and worth the wait!

I’ve been an ardent follower of Steph’s blog, Stupid Easy Paleo, for many years. Her straightforward nutrition advice, creative recipes, and stunning food photography are consistently top-notch. Her cookbook perfectly encapsulates her many talents. I’ve personally gifted copies to several active friends who seek to fuel their “weekend warrior” or “fire-breathing” endeavors with clean, Paleo-friendly meals, and they all rave about it.

Caffeine & Dietary Considerations: Customize Your Roast

A note on caffeine: The mocha rub uses finely ground coffee, which contributes an incredible depth of flavor that’s both earthy and subtly bitter, balancing the richness of the beef. However, if you are mindful of your caffeine intake, or if you’re preparing this for children and prefer them not to be bouncing off the walls at bedtime, you have options! Feel free to use decaf coffee in the rub, and/or substitute decaf brewed coffee for the regular brewed coffee in the sauce. Alternatively, you can omit the coffee entirely; the roast will still taste phenomenal thanks to the robust blend of other spices and ingredients.

For me, I stick to the original recipe with regular coffee. It makes for an outstanding, protein-packed breakfast (yes, I eat pot roast for breakfast!) that gives me that extra kick I sometimes need to start my day!

Instant Pot Mocha-Rubbed Pot Roast Recipe

This recipe serves 4 generously, making it ideal for a family dinner or for meal prepping delicious leftovers.

Ingredients:

For the Mocha Rub:

• 2 tablespoons finely ground coffee (decaf is an excellent substitute)
• 2 tablespoons smoked paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon Aleppo pepper (or substitute with red pepper flakes for a similar kick)
• 1 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon sea salt

For the Pot Roast:

• 2 pounds beef chuck roast, cut into uniform 1½- to 2-inch cubes
• 1 cup brewed coffee (decaf or broth can be used as alternatives)
• 1 cup beef broth or homemade bone broth
• 1 small onion, roughly chopped
• 6 dried figs, stemmed and chopped
• 3 tablespoons balsamic vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Method:

1. Prepare the Mocha Rub: In a small bowl, thoroughly mix all the ingredients for the mocha rub: ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper, chili powder, ground ginger, and sea salt. This aromatic blend will infuse your pot roast with its signature flavor. You won’t need all of the rub for this recipe, so store any extra in a tightly sealed container for future use.
2. Brew the Coffee: Brew one cup of your preferred coffee. For single servings, I often reach for my Aeropress. Not only does it produce an exceptional cup, but there’s a certain charm in knowing it was invented by the same person who created Aerobie flying rings!
3. Season the Beef: Place the beef chuck cubes in a large bowl. Add three to four tablespoons of the freshly prepared mocha rub over the beef. Toss the meat thoroughly until each piece is evenly coated with the rich spice blend. This step ensures every bite is bursting with flavor.
4. Prepare the Braising Liquid: In a high-powered blender, combine the brewed coffee, beef broth, chopped onion, dried figs, and balsamic vinegar. Blend until the mixture is completely liquefied and smooth. This creates a flavorful, slightly sweet, and tangy sauce that will tenderize the beef.
5. Assemble in the Pressure Cooker: Transfer the generously seasoned beef cubes into the inner pot of your pressure cooker. Pour the liquefied sauce evenly over the beef.
6. Pressure Cook: Securely cover and lock the lid of your pressure cooker.
   • For Instant Pot Users: Turn on your Instant Pot and press the “Meat/Stew” button. This automatically sets it to the pressure cooking mode. If your beef cubes are smaller than the recommended 1½- to 2-inch size, you may optionally press the “minus” button to slightly decrease the default 35-minute cooking time. Once programmed, you can simply walk away and let the Instant Pot do its work. (Or, like me, you can sit down and enjoy your current dinner!)
   • For Stovetop Pressure Cooker Users: Place your pressure cooker over high heat. Cook until high pressure is reached, indicated by the regulator. Then, reduce the heat to low, maintaining high pressure for approximately 30 minutes. After cooking, remove the pot from the heat and allow the pressure to release naturally.
7. Natural Pressure Release: Once the Instant Pot finishes its cooking cycle, it will automatically switch to a “Keep Warm” mode. At this point, turn off the Instant Pot and allow the pressure to release naturally for about 15 minutes. This natural release method helps the meat stay tender and juicy.
8. Check for Tenderness: Carefully open the lid. The beef should be incredibly fork-tender, practically falling apart. If, for any reason, it isn’t quite tender enough, simply cook it under high pressure for an additional 5 minutes to achieve the perfect texture.
9. Shred and Serve: Carefully transfer the cooked beef from the pot to a serving platter. Using two forks, easily shred the succulent meat.
10. Thicken the Sauce (Optional): If you prefer a thicker sauce, you can heat the remaining liquid in the Instant Pot (using the “Sauté” function) or on the stovetop. Bring it to a boil and let it simmer, stirring occasionally, until it reduces and thickens to your desired consistency. Adjust the seasoning with additional salt and pepper to taste.
11. Enjoy Your Masterpiece: Ladle the rich, aromatic sauce generously over the shredded beef. Serve hot and dig into this incredibly flavorful and tender Mocha-Rubbed Pot Roast!

Why This Instant Pot Mocha-Rubbed Pot Roast Is a Must-Try

This recipe transforms an ordinary cut of beef into an extraordinary meal. The subtle bitterness and rich aroma of coffee, combined with the smoky paprika and sweet figs, create a complex flavor profile that is both comforting and sophisticated. The Instant Pot ensures the beef is fall-apart tender in a fraction of the time a traditional pot roast would take, making it an ideal choice for busy weeknights.

Beyond its incredible taste and ease, this Mocha-Rubbed Pot Roast is an excellent option for those following a Whole30 or Paleo lifestyle. It’s packed with protein, healthy fats, and nutrient-dense ingredients, all without sacrificing flavor. It’s truly a testament to how healthy eating can be incredibly delicious and satisfying.

Discover More Whole30 & Paleo Culinary Delights

If you haven’t yet explored Stephanie Gaudreau’s The Performance Paleo Cookbook, now is the perfect time! It stands as a definitive guide for fueling active individuals with real, whole foods that not only boost strength and endurance but also taste absolutely amazing. Seriously, it’s a game-changer for anyone committed to a healthy, active lifestyle.

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Hungry for more inspiring recipe ideas? Be sure to head over to my comprehensive Recipe Index. You’ll also find a treasure trove of exclusive recipes on my iPhone and iPad app, and within my acclaimed cookbooks: Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021). Happy cooking!

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