This is how I make BBQ beef in the instant pot (it may not be the best way, but it is easy and seems to work)
1. Cut up about 1 lb of Beef Chuck Roast, trim as needed and cut into large chunks/cubes.
2. Season the beef with Southwest Seasoning, and then refrigerate for 1 hour if possible.
3. Set the Instant Pot to Saute (high) and add a small amount of oil just to coat the bottom of the pot (I use Safflower Oil). When it heats up, add the beef and allow the cubes to brown on each side (about 1-2min per side). Try to keep the entire bottom of the pot covered, so things don't burn.
4. Remove the beef from the pot and insert the steamer rack, add about 1 cup of beef broth or water. I also use BBQ sauce sometimes, which is either thin or has been thinned using water. But note that anything used now will probably get removed later and does not add much to the final flavor since the beef sits above the broth in the pot.
5. Put the beef into the pot (on the wire rack) and cover with some BBQ sauce (put it on top).
6. Cook for 1 hour on the medium (normal) heat setting, and then allow 30 minutes for the "natural" pressure release.
7. Remove the beef from the pot and set it aside for a minute, remove the steamer rack also.
8. Shred the beef with 2 forks.
9. This is where I usually will remove the broth since it is often not as good as the BBQ sauce. I suppose I could try to add stuff to the broth and make it taste better, and have done that, but it does not taste as good as most sauces. If the meat needs some extra moisture though, I will add a bit of the broth back though, so keep some of it aside.
10. I then add the now shredded beef back to the (empty) pot with some BBQ sauce and set it on simmer to warm the sauce up. This takes only a couple minutes and when it's hot it's ready to go. Then put the Instapot on "Keep Warm".
I usually make this with KC Masterpiece, but want to try it with Sweet Baby Rays, which is my favorite BBQ sauce (but just a bit spicier). I've made this three times now and each one is getting better.
That's it, then it's time to eat.
1. Cut up about 1 lb of Beef Chuck Roast, trim as needed and cut into large chunks/cubes.
2. Season the beef with Southwest Seasoning, and then refrigerate for 1 hour if possible.
3. Set the Instant Pot to Saute (high) and add a small amount of oil just to coat the bottom of the pot (I use Safflower Oil). When it heats up, add the beef and allow the cubes to brown on each side (about 1-2min per side). Try to keep the entire bottom of the pot covered, so things don't burn.
4. Remove the beef from the pot and insert the steamer rack, add about 1 cup of beef broth or water. I also use BBQ sauce sometimes, which is either thin or has been thinned using water. But note that anything used now will probably get removed later and does not add much to the final flavor since the beef sits above the broth in the pot.
5. Put the beef into the pot (on the wire rack) and cover with some BBQ sauce (put it on top).
6. Cook for 1 hour on the medium (normal) heat setting, and then allow 30 minutes for the "natural" pressure release.
7. Remove the beef from the pot and set it aside for a minute, remove the steamer rack also.
8. Shred the beef with 2 forks.
9. This is where I usually will remove the broth since it is often not as good as the BBQ sauce. I suppose I could try to add stuff to the broth and make it taste better, and have done that, but it does not taste as good as most sauces. If the meat needs some extra moisture though, I will add a bit of the broth back though, so keep some of it aside.
10. I then add the now shredded beef back to the (empty) pot with some BBQ sauce and set it on simmer to warm the sauce up. This takes only a couple minutes and when it's hot it's ready to go. Then put the Instapot on "Keep Warm".
I usually make this with KC Masterpiece, but want to try it with Sweet Baby Rays, which is my favorite BBQ sauce (but just a bit spicier). I've made this three times now and each one is getting better.
That's it, then it's time to eat.
This recipe also works for chicken, the only change is that I cook it for 30 minutes on "normal" and allow it to do the natural pressure release (usually 25 minutes).
Pics below of the chicken version:
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