INSTANT POT BBQ BEEF SANDWICHES 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:

• Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
• Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate. 
• Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. 
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl. 
• Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt. 
• Meanwhile, use 2 forks to shred the pork in to small chunks. 
• Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.