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Instant Pot Beef BBQ Recipe

  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 40 mins
  • Yield: 6-8 servings 1x
  • Category: main dish


Your Instant Pot can make a tough chuck roast into tender, shredded barbecue beef as quickly as 90 minutes, start to finish. Compare this pressure cooker time to 4 hours on high in a slow cooker! Use on sandwiches, over rice, or as a Paleo main dish with lots of veggies.



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  1. For added flavor, brown the roast first. (Totally optional, will add 10-15 minutes to the recipe.) Press “Saute” on the Instant Pot. When the display reads “Hot,” add a Tbs. of cooking oil (coconut oil (use the code STEWARDSHIP for 10% off at that site!) is a good choice) and let the roast sizzle a few minutes on each side. If you don’t brown the roast, simply place it in the bottom of the IP.
  2. In a 2-cup measuring cup, mix the tomato paste (in glass jars, no BPA!), mustard, onion, garlic powder, salt (Use the code kitchenstewardship for 15% off of your first purchase), pepper and ACV.
  3. Add water to reach 2 cups total, stir, and pour over the roast.
  4. Check the sealing ring and lock the Instant Pot, turning the valve to “sealing.”
  5. Press “Meat/Stew” and use the + or “Adjust” button to increase the timing to 60 minutes.
  6. It will take about 15 minutes for the unit to get up to pressure and start the countdown timer.
  7. When the cycle is finished and the IP beeps, allow 10-15 minutes for a natural pressure release (in other words, ignore it for a while). If you’re in a real hurry, the meat will be cooked and just not quite as tender if you open the lid immediately after the cycle ends.
  8. Open the valve to “venting” to release any remaining steam, twist off the lid, and use two forks to shred the beef. You can do this in the pot or on a separate plate. Sometimes it will be falling apart so much you just have to stir it up with a spoon and it shreds itself. 😉
  9. If you have the time, return the meat to the Instant Pot and put the lid back on for a bit while it’s still on “warm” to allow the meat to soak up more juices.
  10. Serve hot.
  11. Optional: Use the juices to make seasoned rice! (see below for instructions)
  12. Optional: If you’d rather have thick sauce over your beef, add a tablespoon or two of arrowroot starch to the juices while the shredded meat is in there. Press “cancel” and then “saute” and stir around for few minutes until thickened.


This meat freezes excellently. Simply cool and store in a freezer-safe container or zippered bag. Thaw completely and heat on the stove (or in a slow cooker or Instant Pot) with a bit of water or the juices from the original roast.

Leftover cold meat works great in a lunchbox as well! A sandwich would get a bit soggy by lunchtime, which is why we just send it with mustard and some sides or homemade crackers. Get 50 more ideas for school lunches in my popular eBook, The Healthy Lunch Box.

Not sure where to source quality grassfed beef? Sometimes online ordering is the only choice, if you don’t have a farmer in your area. We’ve had good luck with ButcherBox, and you’ll get a gift with your first order via that link.

Barbecue Beef Roast Nutrition Info


  • Serving Size: 1/8 of the recipe
  • Calories: 641
  • Sugar: 2.8g
  • Sodium: 250mg
  • Fat: 47.6g
  • Saturated Fat: 18.9g
  • Carbohydrates: 4.9g
  • Fiber: 1.2g
  • Protein: 45.7g
  • Cholesterol: 175mg
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