BBQ BEEF INSTANT POT RECIPES

Steps:

• Whisk the chili powder, cumin, paprika, 1 teaspoon salt, the cayenne and a few grinds of black pepper in a large bowl. Add the beef and toss to coat well. Set a 6-quart Instant Pot to sauté on high. When hot, add the vegetable oil, then add the beef in a single layer and cook, turning, until browned, about 10 minutes. Remove the beef to a large plate and cancel the sauté setting. Add 2/3 cup water to the pot. Use a wooden spoon to scrape up the bottom of the pot. Return the meat to the pot
  along with any juices from the plate. Put on and lock the lid, making sure the steam valve is in the sealing position.
  Set the pot to pressure-cook on high for 45 minutes. When the time is up, let the pressure release naturally for 15 minutes, then carefully turn the steam valve to the venting position to manually release any remaining pressure. Meanwhile, stir the ketchup, vinegar, molasses and brown sugar in a small bowl. Add salt, pepper and hot sauce
  to taste. Remove the beef to a clean plate. Set the pot to sauté on high. Add the ketchup mixture and simmer until reduced by half, 15 to 20 minutes. Meanwhile, shred the beef with two forks, discarding any large pieces of fat. Return to the pot and stir until well coated. Cancel the sauté setting and adjust the seasoning with salt, pepper and hot sauce. Divide the meat among the buns and top with coleslaw and pickles. Serve with chips.

Steps:

• PREP/PREPARE
• 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.
• 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.
• 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.
• 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
• 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.
• Gather your ingredients (mise en place).
• Add the stock, beer, and roast to the insert of your pressure cooker.
• Choose pressure cooking, and set to high.
• 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.
• After the allotted time, allow the cooker to rest for 15 minutes, then quick release any remaining pressure, and remove the roast.
• Remove the cooking liquid, and reserve.
• 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.
• 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.
• Add the BBQ sauce, and crushed pineapple.
• Mix together.
• Set the instant pot to slow cook on low, and allow to cook for 2 hours.
• PLATE/PRESENT
• Serve with a side of rice, and some crusty bread. Enjoy.
• Keep the faith, and keep cooking.