Instant Pot BBQ Beef Recipe: Smoky-Sweet Shredded Meat in Under an Hour

I’m obsessed with this Instant Pot BBQ beef recipe – it’s a total game-changer for weeknight dinners. I developed it after years of slow-cooking BBQ, and the Instant Pot cuts down the time without sacrificing tenderness.

This tender beef is infused with rich BBQ flavor, perfect for serving on a bun with your favorite toppings. Let’s get started!

Ingredients for Instant Pot Bbq Beef

Gather these ingredients for a tender, fall-apart Instant Pot BBQ beef that’s ready in no time.

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The beef chuck roast is key here. Look for a 2.5-pound boneless roast at your local grocery store or butcher. Costco often has great deals on larger roasts that you can cut down to size. For the BBQ sauce, feel free to use your favorite store-bought brand or make your own for a more personalized flavor. Some popular brands include Kraft and Stubb’s.

No beef broth? You can substitute with chicken broth or vegetable broth if you’re in a pinch. For a deeper flavor, try using dark beer instead of some of the broth. The smoked paprika adds a nice smokiness, but you can omit it if you don’t have it on hand. If you prefer a stronger garlic flavor, you can use minced fresh garlic instead of garlic powder.

This recipe makes great leftovers. Store any leftover BBQ beef in an airtight container in the fridge for up to 4-5 days. You can also freeze it for up to 3 months. Simply reheat on the stovetop or in the microwave when you’re ready to enjoy it again.

Step-by-Step Instructions for Instant Pot BBQ Beef

Here’s the method to achieve tender, fall-apart BBQ beef in your Instant Pot.

Step 1: Prepare the Beef Chuck Roast

Start by cutting the 2.5 lb Beef Chuck Roast into 2-inch pieces, making sure they’re relatively uniform so they cook evenly. I like to trim any excess fat, but leave a bit on for tenderness. Season the beef pieces generously with 1 tsp Salt and 0.5 tsp Black Pepper, making sure they’re evenly coated.

The reason we cut the beef into smaller pieces is to reduce the cooking time and ensure that the meat becomes tender and easily shreds with a fork. You want the pieces to be large enough to retain their texture but small enough to cook quickly.

Step 2: Sear the Beef and Mix the Sauce

Press the “Saute” button on your Instant Pot and let it heat up until it displays “Hot“. Add a bit of oil to the pot, just enough to coat the bottom. Working in batches if necessary, sear the beef pieces until they’re browned on all sides. This step enhances the flavor and texture of the final dish.

While the beef is browning, mix the 1 cup BBQ Sauce, 1 cup Beef Broth, 2 tbsp Brown Sugar, 2 tbsp Apple Cider Vinegar, 1 tbsp Worcestershire Sauce, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, and 1 tsp Onion Powder in a bowl. The mixture might seem a bit thick, but it’ll thin out during cooking.

Step 3: Pressure Cook the Beef

Once the beef is browned, add the mixed sauce to the Instant Pot, scraping up any browned bits from the bottom. Close the lid, making sure the valve is set to “Sealing“. Press the “Meat/Stew” button or “Manual” mode and set the cooking time to 30 minutes at high pressure.

After the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. The beef should be tender and easily shreds with a fork. If it’s not quite there, close the lid and cook for another 10-15 minutes.

Step 4: Shred and Serve

Using two forks, shred the cooked beef into bite-sized pieces. Strain the cooking liquid and discard any excess fat. Return the shredded beef to the pot and mix it with the remaining sauce. Let it simmer on “Saute” mode for a few minutes until heated through.

To serve, spoon the BBQ beef onto the 4 whole Hamburger Buns. You can add additional toppings like coleslaw or pickles if you like. The beef should be tender, flavorful, and full of that rich BBQ sauce. Serve immediately and enjoy!

Troubleshooting Perfect Results

Common Instant Pot Issues

Sometimes your Instant Pot might show an error message, like “burn” or “food stuck“. This usually happens when there’s not enough liquid or when food is sticking to the bottom. To prevent this, make sure you’re using enough liquid and deglazing the pot after browning your beef. I always add a bit of beef broth to help with this. 🔥

Beef Not Tender

If your beef isn’t tender after 30 minutes of cooking, don’t worry. Simply close the lid again and cook for another 10-15 minutes. The key is to make sure the beef is cooked to a high enough temperature that it shreds easily. If it’s still not tender, check that your Instant Pot is reaching high pressure during cooking.

Too Much Liquid

If you end up with too much liquid after cooking, you can use the “Saute” function to reduce the sauce. Remove the beef first, then bring the sauce to a simmer and let it cook until it reaches your desired consistency. I like to reduce the sauce until it’s nice and thick, perfect for coating the beef. 💡

Burnt Flavor

If your BBQ beef has a burnt flavor, it’s likely because the Instant Pot wasn’t able to come to pressure properly or because food was stuck to the bottom. To prevent this, make sure you’re using enough liquid and deglazing the pot after browning. If you do get a burnt flavor, you can try removing the affected parts and continuing to cook. In severe cases, it might be best to start over.

Preventing Common Mistakes

To avoid common mistakes, always make sure your Instant Pot is properly sealed before cooking. Check that the valve is set to “Sealing” and that the lid is locked in place. Also, be careful not to overfill the pot – leave enough space for the food to expand during cooking. I like to leave at least 1 inch of space between the food and the top of the pot.