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–+ servings
BBQ Baked Potato

BBQ Beef Stuffed Potatoes with Steamed Broccoli

A comforting stuffed baked potato with tender and juicy Instant Pot BBQ beef that is perfect for a weekday meal.
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Prep Time 5 minutes
Cook Time 50 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • Instant Pot
  • mixing bowls
  • spoon
  • sheet pan
  • oven

Ingredients
  

  • 12 oz chuck roast
  • 2 each garlic cloves
  • 1/4 cup celery (diced)
  • 1/2 cup white onions (diced)
  • 8 oz tomato sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 2 each small russet potatoes
  • 3 cups broccoli florets
  • 2 tbsp green onions (chopped)
  • 1/4 tsp salt
  • 1 tbsp olive oil

Condiments

  • 1/4 cup BBQ Sauce

Instructions
 

Baked Potato

  • Pre-heat the oven to 425F
  • Wash and scrub the potatoes. Poke them with a fork all around
  • Coat them with olive oil and season with salt and pepper
  • Place the potatoes on a sheet pan and bake in the oven for 50-60 minutes

Instant Pot BBQ Beef

  • Meanwhile, prepare the shredded beef in the instant pot. Add the garlic, celery, white onions, tomato sauce, salt, and pepper
  • After the beef cooks, be sure to follow the manufacturer instructions for natural release of the steam. Carefully remove the lid
  • Drain the beef from the excess liquid and shred with a fork
  • After you shred the beef, mix it with the BBQ sauce

Steamed Broccoli

  • Pour water into a boiling pot 1/4 of the way and boil the water. Place a strainer that will fit over the rim of the boiling pot
  • Carefully place the broccoli in the strainer and steam for about 5 to 6 mintues above boiling water

Assembly

  • Once the potatoes are cooked, let it cool for a few minutes before slicing it in half. Top it off with the bbq beef and serve with a side of steamed broccoli. Garnish with fresh chopped green onions