Shredded BBQ Beef

Name: Pressure Cooker Shredded BBQ Beef
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chuck steak; 2 tbsp beef seasoning blend; 1 tbsp avocado oil; 4 large cloves garlic, smashed; 1 cup beef broth; 1 cup honey barbecue sauce; French fried onions, for topping

Shredded BBQ beef made in a pressure cooker transforms chuck steak into tender, flavorful meat in under an hour with minimal hands-on time. The combination of beef broth, honey barbecue sauce, and garlic creates depth without long braising.

🌍American 🏷️Shredded beef 🏷️Bbq beef 🏷️Pressure cooker 🏷️Chuck steak Comfort food

🏷️

🏷️Easy recipe

-0:00

applesauceandadhdonTikTok

Total

1h 45m

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1.5 lbs chuck steak
2 tbsp beef seasoning blend
1 tbsp avocado oil
4 large cloves garlic, smashed
1 cup beef broth
1 cup honey barbecue sauce
French fried onions, for toppingoptional

7 Ingredients

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Instructions

1
Season the chuck steak generously on one side with your preferred beef seasoning.
2
Add avocado oil to a pressure cooker and set to the sear function.
3
Once the oil is hot, place the steak seasoned-side down in the pot. Season the top side of the steak.
4
Sear for about 5 minutes on each side to develop a nice crust.
5
Once both sides are seared, remove the steak from the pot and set aside.
6
Add the smashed garlic cloves to the bottom of the pot, then place the seared steak on top of the garlic.
7
Pour the beef broth into the pot around the steak.
8
Secure the lid on the pressure cooker, set the valve to 'sealing', and pressure cook on high for 1 hour.
9
After the cooking time is complete, allow the pressure to naturally release.
10
Carefully open the lid and transfer the cooked beef and roasted garlic to a baking dish.
11
Using two forks, shred the beef. The roasted garlic will mash and incorporate into the meat.
12
Pour honey barbecue sauce over the shredded beef and mix to coat evenly.
13
For extra texture, you can place the sauced beef under the broiler for a few minutes to let the edges crisp up.
14
Serve the shredded BBQ beef over macaroni and cheese, with a side of broccoli. Top with French fried onions, if desired.

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Tips & Notes

Pro tips

Use natural pressure release for 10–15 minutes after cooking to keep the meat tender; quick release can make it tough.
Smash garlic cloves before adding to ensure they distribute flavor throughout the broth and dissolve slightly.
For crispier texture on top, broil the finished beef with French fried onions for 1–2 minutes just before serving.
Don't skip searing the meat in oil first; it builds flavor depth that pressure cooking alone won't achieve.

Substitutions

Beef broth → chicken broth or beef stock (changes flavor slightly but works)
Honey barbecue sauce → Kansas City-style or spicy barbecue sauce (adjust sweetness to taste)
Avocado oil → vegetable oil or canola oil (neutral alternatives for searing)
French fried onions → crispy fried shallots or toasted breadcrumb topping (optional garnish swap)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat on stovetop over low heat, adding broth if needed.