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Instant Pot Dill Pickle Beef

Instant Pot Dill Pickle Beef is a super simple recipe where you just dump your ingredients in and cook. Shred up the beef and you have a simple dinner for all of the pickle lovers out there!

plated dill pickle beef

My dill pickle beef recipe was inspired by my love of the German classic, Rouladen.

If you don’t know what Rouladen is, you must give it a try too! I use this recipe from Seasons & Suppers for mine. 

A big difference in this recipe – which makes it not Rouladen is the ranch packet. But, just trust me.

Pickles, Ranch. Beef. It couldn’t go wrong. 

Which cut of beef should I use?

The best cuts of beef are the cuts that are best for slow cooking – chuck or blade roast. Avoid using sirloin roasts for this (or any Instant Pot roast beef recipe).

Why quarter the roast before cooking?

I quarter my roast for this recipe because I know I am just going to shred it with forks and I am not looking for slices. Also, this reduces the cook time way down!

pickle beef ingredients raw in instant pot

What is needed to make dill pickle roast

Beef Roast – go for chuck or blade. Avoid sirloin cuts. I use a 3 ish pound roast. If you use a much larger cut, you will have to increase the time a bit.

Ranch dip powder – This is usually found in the salad dressing area of the grocery store.

Dill Pickles + pickle juice – I use garlic because, hello garlic! I use whole pickles – mostly because I am too lazy to pre dice them, but you can also dice them up into smaller chunks if you want.

Garlic & onion – obviously!

Mustard – I use regular old mustard, but I have a whole fridge of flavored dijon mustards that I may need to try with this!

Beef Broth or bouillon – I know have a collection of the better than bouillon flavors in my fridge now. I love them all. I use the beef one for this recipe.

dill pickle beef ingredients

How to serve dill pickle roast

So many ways to serve this roast. I like this because I can make a big batch and then use it to make a couple variations of things for the next few days to keep things a little less repetitive.

dill pickle beef on a bun

Here is how I like to enjoy this beef!

  • in a bun ( make sure to add ranch dressing like I do!)
  • on a baked potato
  • with rice 
  • on egg noodles
  • with mashed potatoes
  • turn it into a quesadilla ( I use provolone cheese when I do this)

Can this be cooked from frozen?

Roast can be cooked from frozen in the Instant Pot, but I don’t recommend it.

While I use my Instant Pot to cook from frozen, the one thing I avoid is cooking large chunks (like a roast) from frozen. This is because I find it cooks really uneven and you can’t use my cut it into smaller pieces hack if it is frozen.

I have a whole post on the blog about cooking from frozen in your Instant Pot – plus a free printable with adjusted cook times for frozen foods. You can find that right here. 

Pickled beef shredded in instant pot

Looking for more roast beef recipes?

Check out this post on Deli Style roast beef for the week, this classic Sunday Pot Roast recipe, or this air fryer rotisserie roast recipe!

dill pickle beef on a bun

Instant Pot Dill Pickle Beef

Print Recipe
Course Dinner
Cuisine American
Keyword Dill Pickle Beef, Instant Pot Beef, instant pot recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 servings
Calories 375
Author Steph


  • Instant Pot 6 or 8 quart


  • 1 3lb beef roast (chuck preferred), quartered
  • 1 packet Ranch Dressing Powder
  • 1L jar dill pickles + the brine
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup Beef Broth
  • 1 tbsp mustard
  • salt and pepper to taste


  • Add all ingredients (except the beef) to the Instant Pot liner.
  • Give the ingredients in the liner a stir.
  • Add the quartered beef to the Instant Pot.
  • Secure the lid, and set to sealing.
  • Use the manual setting to set the pot to high pressure for 60 minutes.
  • When the pressure cycle is over, quick release the pressure.
  • Shred the beef with forks. If the beef is tough, and not shredding at this point, it is undercooked. Put the lid back on and add 7 minutes of pressure cook time and try again.


This recipe will work as written in the 8 quart model. The 3 quart model will be too small unless you half the recipe. 
Note: nutrition information is only an estimate.


Serving: 6oz (approx) | Calories: 375kcal | Carbohydrates: 4g | Protein: 25g | Fat: 27g

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  1. 5 stars
    So my daughter says…ewww…warm pickles with beef?!?! She had to eat her words…literally…
    This is SO delicious…and made in the Instapot…super easy and quick. A keeper

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