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Instant Pot BBQ Beef

Make one roast stretch into two dinners. On the first night, this simple ingredient BBQ beef pressure-cooks into sweet-and-tangy, fall-apart shredded beef. Just a roast, beef broth, and your favorite BBQ sauce for an easy, hands-off dinner piled on buns, baked potatoes, or rice. Then save the leftovers: on night two, remix that same tender beef into a whole new meal, BBQ pizza, nachos, tacos, or loaded mac and cheese, so nothing goes to waste and one roast feeds the family twice.
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Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1 beef roast approximately 2 lb, not frozen
  • 1½ cups beef broth water can be used
  • 1 cup barbecue sauce
  • 1 cup crushed pineapple with juice optional for extra sweetness

Equipment

  • Electric pressure cooker (Instant Pot)
  • two forks or meat claws
  • big spoon
  • measuring cup

Method
 

  1. Add the beef roast and beef broth to the electric pressure cooker insert.
  2. Cover and seal. Cook on high pressure for 99 minutes (refer to your pressure cooker’s manual for the recommended time for a beef roast). Release using the natural release method.
  3. Remove the beef and shred it with two forks.
  4. Drain off the broth from the insert (save it for another recipe if you like).
  5. Add the shredded beef, barbecue sauce, and crushed pineapple (optional) back to the insert.
  6. Stir and serve on bread or buns, over rice, or on top of baked potatoes.

Notes

Cook once, eat twice: a 2 lb roast makes plenty for a Sunday dinner plus leftovers to remix on Monday. Store cooled leftovers in an airtight container in the fridge for up to a week. Chuck roast shreds best, but any beef roast works. No pressure cooker? Use the low-and-slow, slow cooker method instead.
 
Monday Remix recipe: