Instant Pot Essentials: Shredded BBQ Beef

Andy Anderson !


Oh Instant Pot, how do I love thee? Let me count the ways… Well, I cannot really count the ways, because I do not own one. However, I do have a Breville that performs the same functions (pressure cooking, slow cooking). And, as soon as the three Breville’s I have break down, I will be replacing them with Instant Pots.

FYI, this recipe can be easily frozen, and enjoy at a later time.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

10 Min
3 Hr 30 Min
Pressure Cooker/Instant Pot



  • 2 - 3 lb
    beef roast, frozen or thawed
  • 12 oz
    beef stock
  • 12 oz
    beer, light is recommended
  • 1 c
    barbecue sauce, more on this later
  • 1 c
    crushed pineapple, drained

  • ·
    additional bbq sauce for serving at the table
  • ·
    long-grain white rice, as a side
  • ·
    sliced crusty bread, for scooping

How to Make Instant Pot Essentials: Shredded BBQ Beef


  2. Pressure cooking is a great way to get food on the table quickly, and it is so much safer than it was in past years. A whole new generation of electric cookers have taken the danger, and the guesswork out of the equation; freeing you up to create great meals, in a minimum of time.
  3. For this recipe we will be using two functions of the Instant Pot:
    First, pressure cooking the beef to make it fork tender.
    Second, slow cooking with the sauce and pineapple to give the flavors a chance to meld, and get to know each other.
  4. For the beef, I am using a top round; however, most cuts of beef should work well in this recipe. I have tried it with chuck, top, and bottom round, and was happy with the results from all three.
  5. The biggest flavor ingredient of this recipe is the BBQ sauce, so choose wisely. Since, the pineapple will give the beef a decidedly sweet taste, I would suggest a BBQ with a bit of tang to it, to bring balance.
    If you wish to go homemade, here is a suggestion:
    Awesome Honey Bacon Bourbon BBQ Sauce
  6. Why light beer? First, I do not want the heavy flavor of a dark beer, to overpower the BBQ sauce, and the pineapple. Second, if you plan on saving the stock for future use, as I mention below, a dark beer would make it a bit too heavy for other dishes. In the end, as it always is, the decision is yours to make.
  7. Gather your ingredients (mise en place).
  8. Add the stock, beer, and roast to the insert of your pressure cooker.
  9. Choose pressure cooking, and set to high.
  10. Chef’s Note: If you are using a frozen roast, cook for about 80 - 90 minutes. If you are using a thawed roast, set to about 50 - 60 minutes.
  11. After the allotted time, allow the cooker to rest for 15 minutes, then quick release any remaining pressure, and remove the roast.
  12. Remove the cooking liquid, and reserve.
  13. Chef’s Note: If you noticed, we did not add any salt, pepper, or other spices to the liquid; just beef stock, and beer. So, what you have is a perfect base to use with other recipes (soups, stews, etc.). I recommend freezing it in batches, and thawing out when needed.
  14. When the roast cools down, shred with two forks, or just use your hands, and return to the instant pot.

    I suggest using your hands... it is so primal.
  15. Add the BBQ sauce, and crushed pineapple.
  16. Mix together.
  17. Set the instant pot to slow cook on low, and allow to cook for 2 hours.
  19. Serve with a side of rice, and some crusty bread. Enjoy.
  20. Keep the faith, and keep cooking.

Printable Recipe Card

About Instant Pot Essentials: Shredded BBQ Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free, Soy Free

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