This 5-ingredient Instant Pot Shredded Beef has got to be one of the easiest recipes ever. Delicious, juicy chuck roast is gently cooked in a rich BBQ sauce until it becomes melt-in-the-mouth tender meat. Perfect for weeknight dinners or weekend entertaining.
If you are looking for the ultimate stress-free weeknight dinner, this is it. By using the pressure cooker, you still get deep, slow-cooked flavor in a fraction of the time. Plus you only need five simple ingredients.
No electric pressure cooker? No problem. Simple instructions for oven roasting and slow cooking are also included below so you can make this incredibly versatile beef no matter what equipment you have on hand.
Why this Shredded BBQ Beef works:
Most shredded beef recipes require a laundry list of spices, marinades, and chopping. This recipe relies on the magic of a good quality store-bought BBQ sauce and the natural richness of beef broth to do all the heavy lifting. Searing the beef first locks in the flavor, while cooking it under pressure breaks down the connective tissues, resulting in meat that easily pulls apart with two forks.
Why Readers love this Recipe
- Only 5 minutes is needed to prepare this dish! Then you put it in the Instant Pot and leave the pressure cooker to finish the job in a fraction of the time.
- Packed full of flavor, this versatile pulled beef is amazing for easy meal prep. It can be shredded and used in so many different ways.
- A great prep ahead dish, enjoy some now and freeze the rest for another meal at a later date.
- If you enjoy slow cooked meals packed that are packed with flavor try my Braised Lamb Shanks with Balsamic. If you're a fan of pressure cooker recipes try my easiest ever Pulled Pork or my Instant Pot Chicken Stew.
The Best Cut of Meat for Shredded Beef
When it comes to shredding, lean cuts will leave you with dry, stringy meat. You want a tough cut with plenty of fat and connective tissue.
Beef Chuck Roast: This is the absolute best cut for shredding. It is heavily marbled, and as it cooks, the fat and collagen melt into the meat, creating a rich, juicy texture.
Brisket or Rump Roast: These are great secondary options that will also yield highly tender, shreddable beef.
Ingredients for Pressure Cooker Shredded Beef
Beef - I have used chuck steak as it is a perfect braising cut and ideal for slow cooking. Low and slow cooking breaks down tough muscle fibers and connective tissue and hugely increases the tenderness of the meat. In terms of the best cut of beef brisket and rump roast also work well.
BBQ sauce - Your choice of BBQ sauce is important as firstly it keeps the beef moist. Secondly it adds depth of flavor to the finished dish. Your choice of sauce depends on the flavors you're aiming for in the finished dish. Do you want something sweet and smoky or do you prefer something with more heat? There are so many choices in stores you can experiment until you find a favorite.
You can always make your own BBQ sauce so that you get the flavors just right. I love this simple recipe, which contains Worcestershire Sauce.
Garlic - Fresh garlic will give you the best flavor but you can sub with powdered garlic if necessary.
Beef Broth - This provides a solid flavor base to slow cook the meat.
Salt and Pepper - Good seasoning is absolutely essential when cooking joints of meat as it really helps to enhance the depth of flavor.
How to Make Instant Pot Pulled Beef:
Find the full printable recipe card below with additional instructions for cooking using the oven and slow cooker methods.
Set the instant pot to saute mode, cut the beef in half, season well and heat oil in the pot.
Sear each piece of beef until well browned. Next add the garlic, stock and BBQ sauce.
Put on lid and set to pressure cook. Select 'manual', set timer for 60 minutes.
Once done, let the pressure release naturally for 10 minutes, then turn valve to vent to release the remaining pressure.
Open lid, remove and shred beef, discard overly fatty pieces of beef.
Select sauté on instant pot, remove garlic cloves and reduce the sauce down to the thickness you like.
Add the shredded beef back into sauce and warm through.
Slow Cooker and Oven Instructions
If you prefer a low-and-slow approach, you can easily adapt this recipe.
Slow Cooker Method
Sear the beef in a skillet on the stove first. Transfer the beef and all remaining ingredients to your slow cooker. Cook on low for 8 hours or high for 4 to 5 hours until it easily pulls apart.
Oven Method
Preheat your oven to 300 F (150 C). Sear the beef in an oven-safe Dutch oven on the stove. Add the rest of the ingredients, cover with a tight-fitting lid, and roast for 3 to 4 hours until fork-tender.
Variations of Pressure Cooker Pulled Beef:
Cooking this bbq pulled beef chuck in beef stock really intensifies the meaty flavor, but you can substitute with vegetable stock.
If making this pulled beef for Coeliacs or anyone following a gluten free diet, ensure that the stock and bbq sauce you are using are gluten free varieties.
If you want to go with a more traditional pot roast flavor, switch out the BBQ sauce and add another cup of stock and some chopped up onion and carrot.
Tips For Making Instant Pot Pulled Beef:
- Make sure you get the best cut of braising beef that you can. You want to select a good meaty piece with just enough fat that will break down and add depth of flavor and richness to the sauce.
- Cutting the chuck beef in half helps to ensure it cooks evenly, resulting in beef that is fork tender all the way through with no under cooked middle.
- Don't have an Instant Pot or pressure cooker? No worries. You can make slow cooker pulled beef, or slow cook the beef in a traditional oven. Both alternative methods are detailed in the recipe card below.
- If you are going to re-heat the beef next day reserve some of the cooking liquid to make sure the meat stays moist and juicy.
How To Serve Instant Pot Pulled Beef:
The list of ways of serve my Instant Pot Pulled Beef is endless as it tastes great in a whole variety of dishes. Here are some suggestions to get you started:
- enjoy hot or cold in beef sandwiches. Perfect for game day!
- great in a brioche roll with my Winter Coleslaw
- try layering it up with tortilla chips, cheese, salsa and jalapenos for shredded beef nachos
- make beef enchiladas.
- delicious in a salad, contrast the soft beef with lots of crunchy veggies
- great beef tacos with a drizzle of my spicy Gochujang Mayonnaise.
- a delicious BBQ beef baked potato filling
- top with mashed potato for a week night twist on Cottage Pie
Storage and re-heating
Storage
Always let the beef cool to room temperature before storing, but do not leave it out for more than 2 hours.
- Fridge: Transfer the pulled beef and its juices to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
- Freezer: For longer storage, place the beef and juices into freezer-safe ziplock bags or airtight containers. Squeeze out as much excess air as possible. It will keep its best quality for 2 to 3 months.
- Freezer Pro-Tip: Freeze the beef flat in ziplock bags. It saves freezer space and thaws much faster. Thaw overnight in the fridge before reheating.
Reheating
Because the pressure cooking process extracts a lot of moisture from the meat, pulled beef can easily become dry when reheated. Always add a splash of reserved cooking liquid, beef broth, or even water before heating.
- Microwave (Best for single servings): Place the beef in a microwave-safe bowl with a splash of liquid. Cover loosely with a damp paper towel to trap steam. Heat on medium power (50-70%) in 45-second bursts, stirring in between, until hot. Heating on full power will make the meat tough and rubbery.
- Stovetop (Best for medium batches): Place the pulled beef in a skillet or saucepan over medium-low heat. Add 2–3 tablespoons of broth or reserved juices. Cover with a lid and simmer gently for 5–8 minutes, stirring occasionally, until completely warmed through.
- Oven (Best for large batches): Preheat your oven to 300°F (150°C). Place the beef in a baking dish, pour over about ¼ cup of liquid per pound of meat, and cover the dish tightly with aluminum foil. Bake for 15–20 minutes, or until heated through.
When ready to reheat, simply place it in a pot with the sauce and warm gently till piping hot.
How to use How to use leftover Pulled Beef?
Leftover shredded barbecue beef is incredibly versatile and can be transformed into several easy meals. Pile it into toasted sandwich buns for quick BBQ beef sandwiches, tuck it into tacos or quesadillas, spoon it over baked potatoes, or use it as a topping for loaded nachos. It’s also delicious mixed into mac and cheese, served with baked sweet potato slices, use it for a Beef Bowl, or wrapped in tortillas for easy lunches.
Frequently Asked Questions
Why is my shredded beef tough?
If your beef feels rubbery or tough after the cooking time is up, it is not overcooked; it is undercooked! Tough cuts of meat like chuck roast need time for the connective tissues to dissolve. If it won't easily pull apart with a fork, simply seal the pot back up and cook it for another 15 minutes.
Can I use water instead of beef broth?
Yes, but beef broth adds a much richer flavor. If you only have water, consider adding a beef bouillon cube to maintain that savory depth.
Do I really need to sear the beef?
While you can technically skip it if you are in a massive rush, searing creates a caramelized crust via the Maillard reaction, which adds a complex, savory, roasted flavor to the final sauce that you cannot get from pressure cooking alone.
The best way to shred beef?
I find that the best way to shred meat is to remove it from the sauce and place it on a board. Once cooked the meat will be really tender so you can simply use 2 forks to shred the meat and pull it apart. When the meat is fork tender you can also use a potato masher to gently push down on the meat and it will pull apart. Alternatively some people like to shred beef in the kitchenaid on a low spead with the paddle attachment. Remember to remove and discard any overly fatty pieces of meat.
Can you make shredded beef in advance
This slow cooked pulled beef can be made 2 days in advance and stored in the refrigerator, making it a great make ahead dish. In fact the flavor of the pulled beef will only improve and intensify if left to sit.
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More Easy Slow Cooked & One-Pot Recipe Ideas
Printable Recipe
Instant Pot Pulled Beef with BBQ Sauce
Ingredients
- 2 tbsp Vegetable Oil
- 3 lb Beef Chuck Steak
- 4 cloves Garlic - peeled
- Sea Salt and Black Pepper
- 1 cup Beef Stock - or Vegetable Stock (gluten free if required)
- 1 cup BBQ Sauce - (gluten free if required)
Instructions
Instant Pot Method
- Set the instant pot to 'sauté'.
- Cut the beef in half and season well with salt and pepper. Cutting the beef in half helps to ensure it cooks evenly and each piece is fork tender with no undercooked middle.
- Heat the oil in the inner pot.
- Sear each piece of beef well, turning with tongs to make sure all surfaces are nicely browned.
- Add the whole garlic cloves, stock and BBQ sauce to the pot.
- Put the lid on and turn the instant pot to pressure cook.
- Select 'manual' and set the timer for 60 minutes.
- Once the time is up, let the pressure release naturally for 10 minutes before turning the valve to vent.
- Open the lid and remove the beef with tongs. Shred with two forks removing any overly fatty bits of meat
- Meanwhile select the sauté mode on the instant pot, remove the garlic cloves and cook the remaining sauce until it thickens to the desired consistency.
- Add the shredded beef back to the sauce and warm through before serving.
Oven Method
- Preheat the oven to 300ºF/150ºC.
- Cut the beef in half and season with salt and pepper. Cutting the beef in half helps to ensure it cooks evenly and each piece is fork tender with no undercooked middle.
- Heat the oil in a dutch oven or heavy bottomed saucepan with a lid over a medium high heat.
- Sear each piece of beef well, turning with tongs to make sure all surfaces are nicely browned.
- Add the whole garlic cloves, stock and BBQ sauce then put the lid on the pan.
- Roast in the oven for 3-4 hours - until meat is fork tender.
- Remove the beef with tongs. Shred with two forks, removing any overly fatty bits of meat.
- Meanwhile remove the garlic cloves and cook the remaining sauce over a high heat on the stove until it thickens to the desired consistency.
- Add the shredded beef back to the sauce and warm through before serving.
Slow Cooker Method
- Cut the beef in half and season well with salt and pepper. Cutting the beef in half helps to ensure it cooks evenly and each piece is fork tender with no undercooked middle.
- Add all the ingredients to the slow cooker along with the beef.
- Cook on high for 4 hours or 6-8 hours on low.
- Remove the beef with tongs. Shred with two forks, removing any overly fatty bits of meat.
- Meanwhile select the sauté mode on the slow cooker, remove the garlic cloves and cook the remaining sauce until it thickens to the desired consistency. If your slow cooker doesn't have a sauté setting then you can do this in a large saucepan on the stove.
- Add the shredded beef back to the sauce and warm through before serving.
Nutrition
This recipe was shared with the #cookblogshare community, which this week was kindly hosted by Farmersgirlkitchen.co.uk
Melli Rob says
It's PERFECT! One question... for the instant pot is it high or low?
Jo Keohane says
Hi! Thanks so much for your comment! It's high pressure! My instant pot doesn't actually have a low pressure setting but I know some do, so thanks for asking!! Hope you try and love the beef! It's one of our favorites.
Corina Blum says
This sounds delicious! I often make pulled pork and pulled chicken but for some reason I don't think I've ever made pulled beef - that is definitely something I need to change soon!
Jo Keohane says
It's just so easy and also great for leftovers!! Thanks so much for your comment Corina.
Cat | Curly's Cooking says
Oh yes please, this looks delicious! I don't use my pressure cooker nearly enough because I am a bit scared of it so I will definitely have to try this.
Jo Keohane says
Lol I think lots of us feel like this, but I'm always amazed how easy they are to use. And just so convenient!!! Thanks so much for your comment.
Janice says
A wonderful recipe, so simple and time saving with a great result.
Jo Keohane says
Thanks so much Janice, so glad you liked this recipe. We make it all the time and find it very useful to have leftovers too!