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!
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!
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!
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!
- 3 - 4 lb Bottom Round or Chuck Roast (cut in thirds) Chuck roast is more tender, and a bit fattier
- 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
- 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
Season the beef chunks with salt and pepper. Set aside.
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.
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).
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.
Cancel the Sauté function.
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.
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.
If the meat isn't shreddable, put it back in and cook it another 10 to 15 minutes.
Use two forks to shred the meat.
Use a slotted spoon to remove the onion from the pot and add to the shredded beef.
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.
Serve on buns, or over mashed potatoes, rice, in tortillas, pita bread, etc.
*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.
Resources to Make This Recipe and More
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