instant pot essentials: shredded bbq beef

How To Make instant pot essentials: shredded bbq beef

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  PREP/PREPARE
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  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.
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  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.
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  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.
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  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: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/awesome-honey-bacon-bourbon-bbq-sauce.html?r=3
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  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.
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  Gather your ingredients (mise en place).
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  Add the stock, beer, and roast to the insert of your pressure cooker.
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  Choose pressure cooking, and set to high.
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  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.
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  After the allotted time, allow the cooker to rest for 15 minutes, then quick release any remaining pressure, and remove the roast.
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  Remove the cooking liquid, and reserve.
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  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.
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  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.
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  Add the BBQ sauce, and crushed pineapple.
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  Mix together.
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  Set the instant pot to slow cook on low, and allow to cook for 2 hours.
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  PLATE/PRESENT
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  Serve with a side of rice, and some crusty bread. Enjoy.
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  Keep the faith, and keep cooking.
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