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BBQ shredded beef sandwich on a plate with corn on the cob and grapes.

Instant Pot BBQ Shredded Beef

Seasoned, tender shredded beef covered in a homemade BBQ sauce takes minutes in the Instant Pot or pressure cooker. Freezer meal instructions included.

Find our Slow Cooker BBQ Beef recipe here.

Yield: 8-10 servings 1x
Prep: 10 minutesCook: 60 minutesTotal: 1 hour 10 minutes


  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (approx. 3 pound) boneless beef chuck roast, trimmed of excess fat
  • 1 1/2 cups BBQ Sauce
  • 1 cup of beef broth (sub: chicken broth)
  • 810 whole wheat hamburger buns

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Make It Now:

  1. In a small bowl, combine the onion powder, garlic powder, salt, and pepper.
  2. Cut the meat into 2×2 inch pieces, trimming off excess fat as needed. Pat dry with a paper towel and rub all over with the seasonings.
  3. Add the meat, beef broth, and 1 cup of BBQ sauce to the Instant Pot. Toss to combine.
  4. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
  5. Transfer the roast to a cutting board and shred with two forks. Add the meat back to the juices in the pot to keep moist.
  6. Position the top rack of the oven 6 inches below the broiler. Preheat the broiler.
  7. Place the buns on a baking sheet with the insides facing up. Broil the buns for 1-2 minutes, until golden (watch them closely!).
  8. Using a slotted spoon or tongs, top each bun with some of the meat. Spoon over some of the remaining BBQ sauce and enjoy.

Freeze For Later: Follow steps 1 and 2. Place the seasoned meat, the beef broth, and 1 cup of the BBQ sauce in a gallon-sized freezer bag or round container. Seal, toss to combine, and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen). Pour the remaining 1/2 cup of BBQ sauce into a small bag/container and seal. Freeze the sauce and buns alongside the meat.

Prepare From Frozen: Set the extra sauce and buns out on the counter to start thawing. Set the Instant Pot to “Saute”. Transfer the frozen meat and sauce to the pot and cook for 5 minutes to release some liquid. Press “Cancel”. Follow steps 4-8 (the meat will cook at the same time length as when fresh!).


    • Be sure to cut your roast into evenly sized smaller chunks. We recommend 2×2-inch pieces.

    • Trim off as much excess fat as you can, or ask your butcher to do it for you.

    • You must include at least 1 cup of liquid in a 6-quart Instant Pot (and at least 1 1/2 cups of liquid to the 8-quart Instant Pot) to allow pressure to build. 

    • Serve the shredded meat on toasted buns. This prevents soggy buns.

© Author: Rachel Tiemeyer
Cuisine: American Method: Instant Pot