Ingredients:

  • 5 lb (1.1 kg) Boneless Beef Chuck Roast, trimmed of excess fat and cut into 3 or 4 large chunks
  • 1 cup (240 ml) Low-Sodium Beef Broth
  • 1 packet (approx. 28 g / 1 oz) Dry French Onion Soup Mix
  • 18 oz (510 g) Bottle of High-Quality Smoky BBQ Sauce
  • 8 good-quality Brioche Buns, Kaiser Rolls, or crusty sourdough rolls
  • 1 Tbsp (15 ml) High-heat cooking oil (e.g., canola or vegetable oil)
  • Kosher salt and freshly ground black pepper (to taste)

Instructions:

  1. Prep Beef: Pat the beef chunks dry thoroughly. Season all sides liberally with salt and pepper only.
  2. Sauté Function: Set the Instant Pot to Sauté (Normal or Medium). Add the cooking oil.
  3. Sear Meat: Once the oil is shimmering, sear the beef chunks in batches for 3–4 minutes per side until a rich, dark crust forms. Remove beef and set aside.
  4. Deglaze: Pour a splash (about 1/4 cup) of the beef broth into the hot pot. Scrape up all the beautiful brown bits (the fond) from the bottom of the liner using a wooden spoon. This is vital to prevent the 'Burn' error.
  5. Combine Liquids: Pour the remaining beef broth into the pot. Whisk in the entire packet of dry onion soup mix until dissolved.
  6. Add Sauce: Stir in about 2/3 of the BBQ sauce (reserve the remaining 1/3 for finishing the shredded beef).
  7. Load Pot: Return the seared beef chunks to the Instant Pot. Ensure they are mostly submerged in the liquid, but do not exceed the max fill line.
  8. Cook: Seal the lid, set the vent to Sealing. Pressure Cook on High for 45 minutes.
  9. Release Pressure: Once cooking is complete, allow a 10-minute Natural Pressure Release (NPR), then carefully switch the valve to Venting for a Quick Release (QR) to release any remaining pressure.
  10. Shred: Carefully remove the beef to a large bowl or clean cutting board. It should fall apart easily. Use forks or claws to shred the meat.
  11. Reduce Sauce (Optional): If the sauce remaining in the pot looks too thin, set the Instant Pot back to Sauté and simmer for 5–8 minutes until slightly thickened. Turn off the pot.
  12. Combine and Serve: Return the shredded beef to the sauce in the pot. Stir in the remaining 1/3 cup of reserved BBQ sauce. Mix well until the meat is thoroughly coated and heated through. Serve immediately on the toasted rolls.