Using a pressure cooker gives you all the tenderness of a slow cooker but in a fraction of the time. I love mine. When using a pressure cooker for big cuts of beef it is a good idea to release the pressure slowly. With the quick-release, it tends to lose some of the tenderness and juiciness. So try a natural slow-release, although it takes more time it is worth it for the taste and texture!
BBQ Beef in the Pressure Cooker
- Pressure Cooker
- 1 kg Beef Chuck, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail would all work. I used chuck steak.
- 1 onion
- 1½ tsp salt
- 1½ cups broth beef, vegetable or even chicken would work
- 140 g tomato paste
- ½ cup apple cider vinegar
- ½ tsp chili powder
- 1 tbsp crushed garlic
- 1 tsp paprika
- ¼ cup coconut sugar brown sugar, rapadura sugar, or even maple syrup would work
- 2 tbsp coconut aminos soy or tamari would also work (but not paleo or gluten-free)
- Cut onion into slices and put in the bottom of the pressure cooker.
- Place beef on top of the onion.
- In a separate bowl combine all the remaining BBQ sauce ingredients, then pour on top of the beef.
- Cook on high pressure for an hour.
- Release pressure with a slow natural release
- Shred the meat (either in the pot or remove to shred and then put back in)
- If your sauce is too wet, put 1 tbsp of tapioca (or cornflower) in a small bowl or mug and combine with 1 tbsp of cold water to make a paste, then stir the paste through the meat and sauce to thicken. As it warms and cooks in the hot sauce it will thicken.
- Serve with rice, mashed root vegetables, in sliders, with spaghetti, noodles, or simply with a salad, or vegetables.