How to Make the Best Instant Pot BBQ Beef – Easy & Tender Recipe

Introduction

Picture this: a plate piled high with tender, smoky-sweet BBQ beef, so juicy it practically melts in your mouth. No need to fire up the grill or spend hours babysitting a slow cooker—this Instant Pot BBQ Beef recipe delivers restaurant-quality flavor in under 2 hours, thanks to the magic of your pressure cooker. Whether you're feeding a hungry crowd, meal-prepping for the week, or just craving a comfort food upgrade, this dish is your golden ticket.

Fun fact: Did you know chuck roast, the star of this recipe, was once called the “butcher’s cut” because it was considered too tough for fancy dinners? Enter the Instant Pot: it transforms this humble cut into a succulent masterpiece with minimal effort. Think of it as the Mississippi Pot Roast’s sassier cousin—smoky, saucy, and ready to party on your plate.

What is Instant Pot BBQ Beef?

Why is it called BBQ beef when there’s no grill in sight? Blame it on the magic of pressure cooking! This dish earns its name from the tangy-sweet barbecue sauce that coats every shred of beef, creating a flavor explosion that rivals any backyard cookout. (Spoiler: The Instant Pot does the heavy lifting, so you can skip the smoke and mirrors.)

Legend says the phrase “the way to a man’s heart is through his stomach” was coined after someone tasted this recipe. Okay, maybe not—but try serving this on a toasted bun with a side of crispy fries, and watch hearts (and napkins) fly. Ready to become a kitchen hero? Let’s fire up that Instant Pot!

Why You'll Love This Instant Pot BBQ Beef

Here’s why this recipe is a must-try:

• Fall-Apart Tender Meat: Chuck roast, pressure-cooked to perfection, shreds effortlessly—no knife required. It’s so tender, you’ll wonder why you ever bothered with slow cookers.
• Budget-Friendly Brilliance: Skip the pricey brisket! A $10 chuck roast feeds 6–8 people, making it 3x cheaper than takeout. Plus, it’s packed with flavor and nutrients.
• Flavor Chameleon: Dress it up with coleslaw for sandwiches, pile it over mashed potatoes, or stuff it into tacos. The BBQ sauce? Sweet, smoky, or spicy—it’s your call.

How to Make Instant Pot BBQ Beef

Quick Overview

• Prep Time: 15 mins
• Cook Time: 60 mins (plus natural release)
• Total Time: 1.5 hours
• Key Perks: Minimal prep, pantry-friendly ingredients, and leftovers that freeze like a dream.

Key Ingredients

• 3–4 lb chuck roast (trimmed of excess fat, cut into 3–4 chunks)
• 1.5 cups beef broth (or water + 1 tsp Better Than Bouillon)
• 1 large onion (sliced into half-moons)
• 2 cups BBQ sauce (Sweet Baby Ray’s recommended!)
• 1 tbsp olive oil
• Seasonings: 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper

Step-by-Step Instructions

1. Sear the Beef: Turn on Sauté mode. Add oil, then sear roast chunks for 2–3 mins per side until golden brown. Remove and set aside.
2. Sauté Onions: Add sliced onions to the pot. Cook 2–3 mins until softened, scraping up browned bits with broth to deglaze.
3. Pressure Cook: Return beef to pot. Add broth and ½ cup BBQ sauce. Seal lid, set to High Pressure for 60 mins. Let pressure release naturally for 15 mins.
4. Shred & Sauce: Remove beef, shred with forks, and discard excess fat. Stir in remaining BBQ sauce and onions. For extra sauciness, simmer 5 mins on Sauté mode.

What to Serve With Instant Pot BBQ Beef

Here are some delicious ways to enjoy your BBQ beef:

• Classic Sandwiches: Toasted buns + BBQ beef + creamy coleslaw.
• Comfort Bowls: Mashed potatoes, rice, or polenta topped with beef and pickled jalapeños.
• Game-Day Bites: Load slider buns with beef, cheddar, and crispy onion strings.

Top Tips for Perfecting This Recipe

• Fat = Flavor: Leave a little marbling on the chuck roast for juicier meat.
• No Liquid Smoke?: Use smoked paprika or a dash of Worcestershire sauce.
• Frozen Roast Hack: Cook 75 mins (no thawing needed!).
• Double the Batch: Freeze half without sauce for quick future meals.

Storing and Reheating Tips

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Portion into bags (sauce optional) for up to 3 months. Thaw overnight in the fridge.
• Reheat: Microwave with a splash of broth, or warm in a skillet over medium heat.