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Instant Pot Barbecue Beef Roast

May 25, 2019 by Sandy 50 Comments

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For a great tasting, super easy recipe that is perfect for feeding a crowd, meal planning, or Game Day, try Instant Pot Barbecue Beef. Use the meat for barbecue beef sandwiches, or over rice or on potatoes. This is essentially a 2-ingredient pressure cooker barbecue beef (if you use premade bbq sauce), and it is delicious!

Barbecue Beef on a hamburger but with potato chips on a white plate

Instant Pot Barbecue Beef

When it comes to cooking a beef roast in your electric pressure cooker, the Chuck roast is probably the most tender, a fall-apart cut you can make (trim the visible fat first, for this recipe).

What if you happen to have a Rump roast, or Bottom Round, as it is also called? This cut of beef is leaner than the chuck, so it comes out a little less fall apart, but it shreds very well.

You can use it for almost anything from French Dip sandwiches or tacos, to shredded beef, which is where I’m going with this recipe.

This BBQ Beef is easy to make. You just brown all sides of the roast chunks, then sauté the onions. After that you just add the roast back in with the broth/water, and cook it!

Barbecue Beef on a hamburger but with potato chips on a white plate

Pile the shredded beef high on a kaiser bun, or your favorite slider rolls. It’s so good on mashed potatoes, too! Lots of uses for this Instant Pot Barbecue Beef recipe!

I’ve included one of my barbecue sauce recipes to use with this Instant Pot Shredded Beef. If you have your own favorite recipe, go ahead and use that. You can also use your favorite bottled sauce, which I sometimes do! It’s so easy!

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4.87 from 15 votes
Barbecue Beef on a hamburger but with potato chips on a white plate
Print
Instant Pot Barbecue Beef
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
 

Instant Pot Barbecue Beef is an easy shredded beef recipe to make, & versatile. Make bbq beef sandwiches, serve over rice or potatoes. Pressure cooker bbq beef is tasty!

Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: shredded beef in the instant pot
Servings: 6 - 10
Calories: 332 kcal
Author: Sandy Clifton
Ingredients
  • 3 - 4 lb Bottom Round or Chuck Roast (cut in thirds) Chuck roast is more tender, and a bit fattier
  • Salt
  • Pepper
  • 2 Tbsp Vegetable Oil
  • 1 Onion, cut in half and sliced into 1/4" thick half-rings
  • 1 1/2 cups Water or Beef Broth
  • 1 - 2 cups Barbecue Sauce*, or to taste
Barbecue Sauce (mix ingredients together and set aside)
BBQ Sauce Goes in After Pressure Cooking
  • 1 1/2 cups Ketchup
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Brown Sugar
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Paprika (or smoked paprika)
  • 1 tsp Liquid Smoke
  • 1 tsp Chili Powder
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1/8 tsp Cayenne Powder
Instructions
  1. Season the beef chunks with salt and pepper. Set aside.

  2. Turn on the pot's Sauté function. When it is hot, add the oil and then the roast chunks. Brown a few minutes on each side.

  3. Take out the meat and set on a plate and add the onion to the pot with a splash or two of the water/broth. Cook for a couple of minutes, scraping the bottom of the pot, to get the browned bits up (deglaze).

  4. Add the remaining water/broth, and the meat back in. Close the lid and lock in place. Set the steam release knob to the Sealing position.

  5. Cancel the Sauté function.

  6. Set to Pressure Cook/Manual, High Pressure, and use the + or - buttons (or dial) to select 60 minutes. When the cook cycle is finished, let the pot sit undisturbed for 10-15 minutes (10-15 minutes Natural Release). A smaller roast, like 2 pounds) means smaller chunks, so might only need 45 minutes cook time.

  7. Turn the steam release knob to the Venting position (or push button if you have one) and release the remaining pressure. When the pin in the lid drops down, open and remove the meat to a large bowl to shred.

  8. If the meat isn't shreddable, put it back in and cook it another 10 to 15 minutes.

  9. Use two forks to shred the meat.

  10. Use a slotted spoon to remove the onion from the pot and add to the shredded beef.

  11. Mix in some of the barbecue sauce. How much is up to you. If you want to use the meat for tacos, or something not bbq, divide it and just put the sauce on the portion you want to be bbq.

  12. Serve on buns, or over mashed potatoes, rice, in tortillas, pita bread, etc.

Recipe Notes

*You can use any barbecue sauce, so if you have a favorite brand of pre-made sauce, or your own recipe, go ahead and use that. Very flexible. Calorie count will vary.

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Instant Pot Barbecue Beef

Filed Under: Dinner, Instant Pot, Recipes, Sandwiches

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Comments

  1. Josephene

    November 28, 2020 at 11:58 am

    I am going to try this today.

    Is it important to release the rest of the steam? Can I let it release its pressure naturally, completely?

    My IP sounds a warning if I try to put the lid on while it’s in Sauté mode!

    Reply
    • Sandy

      November 28, 2020 at 9:09 pm

      Yes, you can do a natural release.

      Reply
  2. J Stowe

    June 17, 2020 at 8:36 pm

    The chuck roast I got is 2 lbs. Do I need to make any adjustments to the recipe?

    Reply
    • Sandy

      June 18, 2020 at 1:38 pm

      No, you should be fine. You may end up with a little extra sauce, but that can be easily used.

      Reply
  3. Amy

    May 19, 2020 at 7:38 pm

    This was very easy and came out delicious. I liked how you gave the suggestion of less time if you use less meat. I am somewhat new to Instant Pot and not all recipes tell you how to modify things if you change the amount. I needed to make extra – 4.5 pounds, and I tried 65 minutes cooking time and then the natural release. It was perfect and my family loved it. Thank you!

    Reply
  4. Michael

    May 5, 2020 at 12:57 pm

    Loved the sauce. Thanks for the recipe.

    Reply
  5. Maureen Bruno

    April 28, 2020 at 9:49 am

    Making this with a pork roast tonight, it has a lot of fat on it will I be able to get the fat out after it cooks, I know you need fat for cooking.

    Reply
    • Sandy

      April 28, 2020 at 3:14 pm

      I trim the fat off before I shred it after pressure cooking.

      Reply
  6. Jamie

    March 1, 2020 at 5:54 pm

    I have the beef in my instant pot now and I made the bbq sauce. Do I need to cook the sauce before I add it to the meat?

    Reply
    • Sandy

      March 1, 2020 at 9:08 pm

      No you don’t.

      Reply
  7. Stacy

    February 12, 2020 at 2:41 pm

    Can I use a rolled rump roast ? Any adjustments ?

    Reply
    • Sandy

      February 14, 2020 at 2:21 pm

      The cook time should be the same.

      Reply
  8. Susan

    January 17, 2020 at 2:54 pm

    I have an eye of round roast I’d like to use for this. Any alterations I should make?

    Reply
    • Sandy

      January 22, 2020 at 1:45 pm

      I don’t think you need to adjust anything.

      Reply
  9. MIX Michigan

    August 17, 2019 at 12:32 pm

    Question: I would like to try your recipe. If i cook 5 lbs beef, how should I modify other ingredients and cooking time? Thank you for your help in advance.

    Reply
    • Sandy

      August 17, 2019 at 1:14 pm

      First, cut the roast into 1 pound chunks and the cook time will remain the same. The water/broth amount will also stay the same. This only change you may need to make is to add more bbq sauce to get the desired amount of flavor/texture you like.

      Reply
  10. Saundra

    July 30, 2019 at 3:25 pm

    Fantastic and this family knows their BBQ. Sixty minutes in an instant pot sure beats six hours in the crock pot?
    Thanks for the recipe?

    Reply
  11. Earl

    July 4, 2019 at 12:08 pm

    Ive just made this for the first time, and its my first time also to try this dish. So, I dont know if I did well or not. I used a cup of bbq sauce in a bottle (sweet and smoky flavour, bec we have one in the house and I dont want to waste it). The taste? Its great.^^ I cant wait to have it in a bun for lunch tomorrow. As for my husband who is not adventurous when it comes to food, he finds the taste strong. Therefore, Im feeling a little bit disappointed. Perhaps next time, Ill try to make it with your sauce recipe and Ill use only 2/3 cup of it instead of 1cup. Nonetheless, thank you for this recipe you shared with us. I will use this again in my next try. 😉

    Reply
  12. Barb

    March 23, 2019 at 9:57 am

    Can I make this with beef stew meat? My family is quite tired of stews, pot roasts & soups. They’re ready for a taste of summer!

    Reply
    • Sandy

      March 23, 2019 at 10:29 am

      Spring is finally here! I can’t wait to break out the grill! So I understand. Yes, you can use stew meat. The cook time will be about 30 minutes with a 10 minute natural release.

      Reply
  13. Lisa

    February 1, 2019 at 12:34 pm

    For the meat–I doubled all of the ingredients (except the oil), cut my partially frozen roast up, and cooked it for the recommended 60 minutes. I left it alone until the pressure plug came down on its own. The meat came out tender and ready to shred. I left the liquid in the instant pot and turned on the saute to let the liquid reduce. Then I added the reduced liquid to the meat. Thank you for a simple and delicious recipe!

    Reply
  14. Patricia Ackerman

    January 5, 2019 at 4:19 pm

    I just just received my Insta pot for Christmas. I was not looking forward to learning how to use one more appliance but my daughter insisted I would love it! So, I selected this recipe since it had minimal steps,and very explicit instructions. I am glad I did! It was perfect the first time. And I absolutely love the BBQ sauce. I had plenty left over, So you could half the recipe, but I will use it elsewhere. Also, it was a bit on the sweet side so if you don’t like that you could probably reduce the sugar. All in all this will be a go to recipe for cooked beef. I can imagine many other recipes for this tasty beef. Thank you! My first Insta pot adventure was a success!

    Reply
    • Sandy

      January 5, 2019 at 8:36 pm

      Hi Patricia, I’m so happy that this was a successful first recipe in your new Instant Pot! Thank you for your review!

      Reply
  15. Joni

    November 4, 2018 at 5:31 pm

    Very good sauce. I used low sugar ketchup and Splenda and it was still good. I like that this recipe gave me every step in using the instant pot since I rarely use it. However don’t plan on it taking the time listed in the recipe. Plan on at least an hour and 40 minutes by the time you sautee each side of the beef and sautee the onions and let your pot get up to pressure.

    Reply
    • Sandy

      November 4, 2018 at 6:59 pm

      Hi Joni, thank you for your comment, and I’m glad you liked this recipe!

      Reply
  16. Mel

    October 1, 2018 at 10:40 am

    Have you used a frozen roast for this recipe before? If I try it with frozen, what is your suggestion for extending the cooking time?

    Reply
    • Sandy

      October 1, 2018 at 12:13 pm

      If you use a frozen roast that you are unable to cut in half, extend the cook time to 80 minutes. It really depends on how thick it is, and not the weight. But try 80 minutes, and see how that works.

      Reply
  17. Nicole

    September 23, 2018 at 4:07 pm

    I substituted pork for beef and it came out heavenly!!! If you have the time, make the bbq sauce recipe, it’s so delicious and so worth it!!! This is the first thing I made in my new Instant Pot so I wasnt sure how it would come out but it was perfect! The in-depth instructions really helped a newbie like me navigate this new gadget. Thank you for sharing:)

    Reply
    • Sandy

      September 23, 2018 at 6:15 pm

      Awesome! Thanks for letting me know, and for your review!

      Reply
  18. Ashley

    September 13, 2018 at 8:06 am

    Awesome in its flavor and simplicity. I’d like to add a finishing touch that I love. After I shred the beef I put it in my cast iron pan. I mix a little of the roast juices to my bbq sauce and add it to the pan (I use 1/3 of my sauce at this time). I put the whole thing under the broiler until the tips get crispy. Stir, sauce, broil 3 times total.

    Reply
    • Sandy

      September 13, 2018 at 3:08 pm

      Yummy! Great tip, Ashley! Thank you for your review!

      Reply
  19. Caitlin

    August 1, 2018 at 7:52 pm

    I made this yesterday in my slowcooker as I don’t have the Instant Pot. 8 hours on low, it turned out fine. That BBQ sauce.. OH MY, it’s a winner!! Thank you for sharing this recipe!!

    Reply
    • Sandy

      August 1, 2018 at 8:06 pm

      Hi Caitlin! It is a great slow cooker recipe as well, and I should have mentioned that in my post! Thank you for letting me know. I’m so glad you liked it!

      Reply
  20. Elise Goddard-Shah

    July 25, 2018 at 5:00 pm

    made this for dinner tonight and what a hit!! so yummy!

    Reply
    • Sandy

      July 25, 2018 at 9:52 pm

      Nice!

      Reply
  21. Annie Sheridan

    July 6, 2018 at 10:21 am

    I’ve got this in the pot right now. Excited for lunch. Thanks for the recipe!!

    Reply
  22. Skyler

    July 5, 2018 at 12:43 pm

    I used this for a 4th of July gathering last night, and it was fantastic! I did mix a little bit of the barbecue sauce (1/3 cup?) and a little liquid smoke in with the meat while it was cooking. It came out amazing, and almost didn’t need extra sauce. Thanks for the recipe! I’ll be using it again in the future.

    Reply
  23. Cheryl

    May 2, 2018 at 6:08 am

    What did we ever do before instant pots?!

    Reply
  24. Kristina

    March 28, 2018 at 4:13 pm

    Shoot, I didn’t read the comments before trying this out! It’s in the pot cooking with a sauce, I didn’t even think that sauce goes after… I wonder what I’ll get out of it now ??

    Reply
    • Sandy

      March 28, 2018 at 8:52 pm

      Oh no! Please let me know if it turned out okay. The reason I have the BBQ sauce go in last is so you don’t get the Burn message. I hope it turned out okay!

      Reply
      • Kristina

        March 30, 2018 at 10:00 am

        It turned out good, everyone loved it, so will do it again, the right way ? Meat was very tender and because it cooked in the sauce tasted well spiced. Thanks God I didn’t get a “burn” message, I was monitoring it very close. Also it wasn’t just sauce some water mixed together too, so maybe that saved my dinner ??

        Reply
        • Sandy

          March 30, 2018 at 12:15 pm

          Oh that’s great, Kristina! Thanks for letting me know!

          Reply
  25. Lora

    March 23, 2018 at 9:33 pm

    Sorry but do you cook with the BBQ sauce or add after? Thanks!

    Reply
    • Sandy

      March 24, 2018 at 9:29 am

      Add the BBQ sauce after.

      Reply
  26. Larry Franklin

    March 12, 2018 at 4:44 pm

    First time making this, and was fantastic. Thanks so much for the recipe.

    Reply
    • Sandy

      March 12, 2018 at 10:01 pm

      That’s great, Larry! I’m so glad you liked it! Thank you for taking the time to leave a review!

      Reply
  27. Martha

    January 16, 2018 at 11:59 am

    Made this A few days ago….loved it! A big hit with the family. I used Annie’s organic sweet and spicy bbq sauce. Just awesome!!

    Reply
    • Sandy

      January 16, 2018 at 1:13 pm

      Hi Martha! Thank you for the nice review! I’m glad you liked this recipe, it’s a hit with the guys here at home! I need to try that Annie’s bbq sauce, thanks for the tip!

      Reply
    • Brenda

      February 11, 2019 at 4:27 pm

      Can bbq sauce be added to meat in the pot and pressured for a few minutes?

      Reply
      • Sandy

        February 11, 2019 at 9:09 pm

        As lons as it has enough thin liquid to come to pressure.

        Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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