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.
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Season the chuck steak generously on one side with your preferred beef seasoning.
Add avocado oil to a pressure cooker and set to the sear function.
Once the oil is hot, place the steak seasoned-side down in the pot. Season the top side of the steak.
Sear for about 5 minutes on each side to develop a nice crust.
Once both sides are seared, remove the steak from the pot and set aside.
Add the smashed garlic cloves to the bottom of the pot, then place the seared steak on top of the garlic.
Pour the beef broth into the pot around the steak.
Secure the lid on the pressure cooker, set the valve to 'sealing', and pressure cook on high for 1 hour.
After the cooking time is complete, allow the pressure to naturally release.
Carefully open the lid and transfer the cooked beef and roasted garlic to a baking dish.
Using two forks, shred the beef. The roasted garlic will mash and incorporate into the meat.
Pour honey barbecue sauce over the shredded beef and mix to coat evenly.
For extra texture, you can place the sauced beef under the broiler for a few minutes to let the edges crisp up.
Serve the shredded BBQ beef over macaroni and cheese, with a side of broccoli. Top with French fried onions, if desired.
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.
pressure cooker (Instant Pot or stovetop) · large pot or Dutch oven (for searing)
Yes. Cook on low for 6–8 hours or high for 3–4 hours until the meat shreds easily, then stir in the barbecue sauce and simmer for 15 minutes.
Brisket, short ribs, or chuck roast work equally well; all are tough cuts that become tender under pressure.
Yes. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it's too thick.
The meat should pull apart easily with two forks without resistance; it will be falling-apart tender after natural pressure release.
Yes. Use less sauce or choose a sugar-free or lower-sugar barbecue sauce if you prefer less sweetness.
