Instant Pot Bbq Beef Roast Recipes

INSTANT POT BBQ BEEF ROAST

Instant Pot BBQ Beef Roast image

Instant Pot BBQ Beef Roast is fork tender, juicy and delicious. Make the best shredded barbecue beef sandwiches with this easy recipe!

Provided by Dee

Categories Drinks

Time 1h20m

Number Of Ingredients 9

Ingredients

5 pound beef chuck roast (cut into 3 to 6 large pieces)
1 tablespoon dried minced onions
1 tablespoon brown sugar
1.5 teaspoons sea salt
1.5 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1.5 cups low sodium beef broth
1 cup bbq sauce (divided)

Steps:

Rub the meat with the spices, add the beef broth to the Instant Pot, place meat into the pot, and top with half of the BBQ sauce
Place lid on pot, make sure valve is on sealing position, and hit PRESSURE COOK for 60 minutes. Pot will take a few minutes to reach pressure. After cooking, allow a 15 to 20 minute release, then do a quick release for remaining pressure. Carefully remove lid when pin drops
Remove meat to a large plate, and shred with fork. Drain most of the cooking liquid, then place the shredded beef back into the pot, and add remaining BBQ sauce. Use SAUTÉ to thicken if desired and KEEP WARM until ready to eat

Nutrition Facts : Calories 469 kcal, Carbohydrate 14 g, Protein 45 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 893 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

INSTANT POT® POT ROAST

Instant Pot® Pot Roast image

A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

Provided by N8TE

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, or more to taste
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer roast, potatoes, carrots, and onions to a platter for serving.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g

BARBECUED POT ROAST

Barbecued Pot Roast image

WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good! Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers! -Emma Nye, New Oxford, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 3h45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 teaspoons salt
1/4 teaspoon pepper
1 beef chuck roast (3 pounds)
3 tablespoons vegetable oil
1 can (8 ounces) tomato sauce
1 cup water
3 medium onions, sliced
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard

Steps:

Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes. , Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender.

Nutrition Facts :

INSTANT POT SALMON SANDWICHES WITH AIOLI

Instant Pot Salmon Sandwiches with Aioli image

These salmon sandwiches, topped with homemade aioli and arugula, are made quickly and easily in an Instant Pot.

Provided by EatAndRun

Categories Sandwiches

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup mayonnaise
1 teaspoon lemon zest
2 teaspoons lemon juice
1 pinch salt
1 cup cold water
¼ cup lemon juice
nonstick cooking spray
4 (4 ounce) frozen salmon fillets
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 brioche buns, halved
1 cup loosely packed arugula, or more to taste

Steps:

For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.

Nutrition Facts : Calories 568.8 calories, Carbohydrate 36.6 g, Cholesterol 141.1 mg, Fat 33.2 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 6.3 g, Sodium 610.1 mg

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