Recipes / Dinner

Instant Pot BBQ Beef Sandwiches - Ready to Eat Dinner

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Instant Pot BBQ Beef Sandwiches - Ready to Eat Dinner

Marisa
The Cook
4 Servings
3 Ingredients
8 Comments

These freezer friendly BBQ Beef Sandwiches are popular at parties and potlucks! It almost feels like cheating to call this easy, tender, barbecue-smothered beef a "recipe" especially now that it can be made in the Instant Pot!

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4 Servings
3 Ingredients
8 Comments

Ingredients

  • 1 ½ pounds quarter Beef Roast
  • 1 cup Barbecue Sauce
Serving Day Ingredients
  • 4 individual Hamburger Buns, White

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Prog. Pressure Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Prog. Pressure Cooker

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Trim visible fat from the roast.
  4. Place the roast on trivet and pour barbecue sauce over the roast.
  5. Lock the lid in place and seal steam nozzle.
  6. Cook on high pressure for 40 minutes.
  7. Allow the pressure to release naturally.
  8. Change setting to saute to thicken, if desired. (Remove trivet before doing this).
  9. Shred the beef with two forks and serve on buns.

Categories

traditional, fall, winter, spring, summer, egg-free, nut-free, kosher, dairy-free, instant-pot, fish-free, shellfish-free, 5-ingredients-or-less

Categories

traditional, fall, winter, spring, summer, egg-free, nut-free, kosher, dairy-free, instant-pot, fish-free, shellfish-free, 5-ingredients-or-less

8 Comments

Join the discussion

  1. I am new to OAMM, but have been using my Instant Pot for over a year now with good results. However, when I followed this recipe, the meat was tough and not very good. I used a chuck roast- not sure if that matters- but I’m wondering if cooking it for 40 minutes is too long? Or if there was something else I could have done wrong to make the meat so inedible?

    Reply

    1. Hi, Jennifer! Sorry to hear this recipe turned out too tough for you. Do you mind sharing how many servings you were cooking and confirm if you allowed the IP to pressure release naturally?

      Reply

        1. Thanks so much for sharing your experience and further information with us. We’ll be sure to pass this along to our menu building team. In the meantime, if you decide to try this recipe again in the future, we would love to hear if you find the ‘sweet spot’ in cooking time that works best for you.

  2. Is it supposed to come out soupy? I added about 1/4 cup of water because the burn warning came up, but it was really soupy.

    I used about 3 lbs eye of round roasts, purchased today and not frozen, at 50 minutes (high altitude) + full natural release. It was probably a bit overdone but I’m honestly not worried about that. I would normally put the instant pot on sauté and boil it down a bit but I didn’t have time and had to serve the beef with no sauce while it reduced separately on the stove.

    Suggestions?

    Reply

    1. Hi Pam, we haven’t had any other reports of this being soupy but there are so many variables with the Instant Pot. It could have been the type of BBQ sauce used in addition to other variables. Typically when something comes out too liquidy from the IP – then switching it to saute and adding cornstarch to thicken it. Another option would be to cook it the beef in the water and then after it cooks, switching to saute and adding the bbq sauce then.

      Reply

      1. Thanks! Next time I’ll try leaving out the sauce and adding it after.

        Once the sauce cooked down and I added it back to the beef, it was marvellous. Will definitely do this one again.

        Reply