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Home / Recipes / Beef / Instant Pot Poor Man’s Burnt Ends + Video!

Instant Pot Poor Man’s Burnt Ends + Video!

June 23, 2019 By Jill Selkowitz / 60 Comments Updated September 12, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe Go to Video

Instant Pot Poor Man’s Burnt Ends are tender with a smoky sweet glaze. They taste like they cooked all day on the BBQ, but can be on your table in less than 30 minutes.

Instant Pot Poor Mans Burnt Ends

Instant Pot Poor Mans Burnt Ends

You could spend six to eight hours smoking your meat outside in the hot sun and then cut up the meat and add barbecue sauce.

Then you would spend another couple of hours, slowly smoking the meat with the sauce. Or, you can use your Instant Pot, Ninja Foodi or Pressure Cooker and make this incredibly delicious Instant Pot Poor Man’s Burnt Ends in less than 30 minutes, from start to finish.

Jump to Section

  • What is Poor Man’s Burnt Ends?
  • Ingredients for Instant Pot Poor Man’s Burnt Ends.
  • Can Instant Pot Burnt Ends Be Made in Advance?
  • Will the Burnt Ends Taste Like Vinegar?
  • Can I Make Instant Pot Poor Man’s Burnt Ends with Pork Shoulder?
  • Why is Brown Sugar Mixed with Barbecue Sauce?
  • But the Manuel Says to Dump Out the Liquid.
  • Where Do I Buy a Mealthy CrispLid?
  • Tips and Tricks for Instant Pot Poor Man’s Burnt Ends
  • Instant Pot Poor Man’s Burnt Ends

What is Poor Man’s Burnt Ends?

  • “Poor Man’s Burnt Ends” cook in almost the same method and use the same ingredients as the burnt ends you know and love, which are made with brisket.
  • However, to make Poor Man’s Burnt Ends, a chuck roast is used instead of brisket.

Pro Tip: Chuck roast is often less expense than brisket (and is frequently on sale), so using a very similar method, the chuck roast is slowly cooked and then placed over an open fire, slathered in sauce to crisp up and caramelize in perfect bite size pieces.

For Instant Pot Poor Man’s Burnt Ends, we will speed up the process by using the Instant Pot, Ninja Foodi or Pressure Cooker, which will tenderize the chuck roast (also known as pot roast) and infuse flavors in under 25 minutes!

The pieces of chuck roast will then be coated in a sweet barbecue sauce and will crisp up and caramelize right in the Instant Pot using a Mealthy Crisplid! ⬅️⬅️⬅️⬅️⬅️You’ve got to get one!

Imagine having such a glorious meal in well under one hour!

 

Well Marbled Chuck Roast

Well Marbled Chuck Roast

Normally, Burnt Ends are made with brisket. Brisket can be expensive and is generally sold in a gigantic piece. In this Instant Pot Burnt Ends recipe, we will use a well marbled chuck roast (the type of meat used in my famous Instant Pot Classic Pot Roast recipe) instead.

Ingredients for Instant Pot Poor Man’s Burnt Ends.

  • Chuck Roast – heavily marbled
  • Liquid Smoke
  • Garlic
  • Salt and Pepper
  • Barbecue Sauce
  • Brown Sugar
  • Honey
  • Apple Cider Vinegar

The list of ingredients are few, it is the method, which will turn these few ingredients into a lip smacking, finger licking bowl of Burnt Ends!

Pro Tip:  Look for a chuck roast with white fat running through the muscle. This is not the big, thick chunks of fat but rather the smaller and thinner white fat which is intramuscular.

 

Prepare the meat by massaging in the seasonings

Massage in the Seasonings

You don’t need tons of spices as you do not want to cover up the flavor of the beef.

The liquid which the chuck roast will cook in, will add additional flavor to the meat.

Pro Tip: Massaging the seasonings in will help break down the meat a bit and make it more tender. Think about a shoulder massage. After some rubbing, the muscles are nice and loose.

 

A little liquid smoke gives an outdoor barbecue flavor

Add Liquid Smoke to Pressure Cooker

Whether you use hickory, mesquite or applewood, the flavor this will infuse into the meat will be amazing. And, you won’t smell like smoke!

You could even add a shot of vanilla extract to give the Instant Pot Poor Man’s Burnt Ends a bourbon-ish flavor.

A wonderful side dish for Instant Pot Poor Man’s Burnt Ends is my Instant Pot Best Macaroni Salad Recipe. It cooks up quickly and is best to make first, so that it will chill.

Can I tell you my favorite side dish for burnt ends? It’s my Instant Pot Colcannon Irish Mashed Potatoes & Kale recipe. I know it is not St. Patrick’s Day, but I’m telling you, burnt ends and colcannon, OMG, so good.

 

Smash Garlic and Toss it in the Pot

Smash Some Garlic

The garlic in the liquid will also infuse into the meat and there will be a very subtle flavor. 

Can Instant Pot Burnt Ends Be Made in Advance?

Yes. There are a few options.

Pressure Cooking Today and Charring Tomorrow.

  • The meat can be cooked right away and then kept in the refrigerator overnight.
  • When you are ready to eat, allow yourself about 15 minutes to char and crisp the meat.

Freezing Raw.

  • You can certainly cut up the meat and freeze the meat raw with the seasonings.
  • When you are ready to cook, just toss it into your Instant Pot.

Freezing After Pressure Cooking.

  • Instant Pot Poor Man’s Burnt Ends can also be cooked in the pressure cooker and then frozen.
  • On the day you want to eat your burnt ends, take a bag out of the freezer and defrost in the refrigerator. At dinner time, just use the Crisplid or Air Fryer and caramelize the meat.

 

Pour in Apple Cider Vinegar

Pour in Apple Cider Vinegar

Apple cider vinegar will help to tenderize the meat with such a short cook time. It also opens the pores of the meat and allows all the flavors to penetrate.

Will the Burnt Ends Taste Like Vinegar?

  • No.
  • The acidity from the apple cider vinegar paired with the sweet sauce makes a perfectly delicious Instant Pot Poor Man’s Burnt Ends. 

In my Instant Pot BBQ Pork Spare Ribs [Baby Back/St. Louis] recipe, apple cider vinegar is used there as well, for the same reasons.

 

Add Meat Chucks to the Instant Pot

Add Meat Chucks to the Instant Pot

Just like my Pressure Cooker Lechón Asado {Cuban Pork with Mojo} recipe, which uses pork shoulder, the chucks of chuck roast only need a few minutes to become nice and tender.

Pro Tip: Chuck roast and pork shoulder can be used interchangeably in any recipe. Their cook time is exactly the same.

Can I Make Instant Pot Poor Man’s Burnt Ends with Pork Shoulder?

  • Oh gosh, absolutely! That would be so delicious.
  • The picnic or butt (both parts of the shoulder) work just as well.
  • The process is exactly the same, from beginning to end.

In fact, since pork shoulder has more fat running through the meat, it will be so sweet, chewy (the caramelized tips) and crisp.

 

Use a Good Barbecue Sauce, whether it be homemade or store bought

Use a Good Barbecue Sauce

As mentioned in the video (which you will find below), I make my own barbecue sauce most of the time. When I make sauces and dressings, I like to keep them in a glass mason jar with a leak proof flip cap. The dressings and sauces stay fresher this way and using glass keeps things nice and sanitary.

When I use bottle sauces, my preferences are Sweet Baby Rays for this recipe and to change it up a bit, I like this Korean Barbecue Sauce.

 

Mix brown sugar with barbecue sauce

Brown Sugar is Mixed with Barbecue Sauce

While the chuck roast is cooking, you can easily mix up the sweet barbecue sauce.

Why is Brown Sugar Mixed with Barbecue Sauce?

Brown sugar will help to crisp up and caramelize the pieces of chuck roast. The marbling on the meat will become crispy.

This is also why the meat is first cooked with apple cider vinegar as it perfectly balances out the sweet from the brown sugar.

 

Remove the meat from cooking pot and place into barbecue sauce

Remove the Meat from Instant Pot

No need to remove the liquid from the Instant Pot, Ninja Foodi or Pressure Cooker! No need to wash the pot now.

But the Manuel Says to Dump Out the Liquid.

  • True, it says to drain the liquid, however, there is considerable liquid (but not enough to boil over) left in the pot after removing the meat, so, therefore, there is no chance of cooking down the liquid so much, that the pot will burn.
  • If you feel better, dump it out, but then you will probably have the sweet sauce stuck to the bottom of your cooking pot.
  • Instant Pot Poor Man’s Burnt Ends will crisp and caramelize very well without having to remove the liquid.
  • All this to say that the main reason to dump the liquid is to air fry with a dry heat.

You will be crisping up the meat with the barbecue sauce right in the pot, in a special crisping basket.

 

Mix the meat in with the barbecue sauce mixture

Bathe the Meat Chunks with the Sauce

You will notice that the meat is first mixed up with the sauce, as opposed to simply adding the meat and brushing on the sauce.

Now it is time to crisp up, caramelize and char the meat to make burnt ends! Are you ready to see the magic?

The Instant Pot is going to turn into a…….. wait for it……………………

 

Place Trivet and CrispLid Basket into Instant Pot

Prepare Instant Pot for CrispLid

an Air Fryer!

The trivet and CrispLid basket is placed into the Instant Pot.

Where Do I Buy a Mealthy CrispLid?

  • Mealthy CrispLid (buy from Mealthy) / Mealthy CrispLid (buy from Amazon)

Make sure the Instant Pot is turned off and unplugged!

 

The Burnt Ends are placed into the crisplid basket and cooked at a low temperature.

Add Barbecue Soaked Meat to CrispLid Basket

Pro Tip: The reason is that before we give the meat a high temperature cook to char, we want to first cook the meat at a very low temperature so that the sauce will penetrate into the meat.

The short and low cook temperature will add a deeper layer of flavor.

After the low cook, the CrispLid or air fryer will be turned way up to caramelize the Instant Pot Poor Man’s Burnt Ends. 

 

Place the CrispLid on top of the Instant Pot

Place the CrispLid on top of the Instant Pot

Isn’t this fantastic? The Instant Pot has just been turned into an air fryer.

Instant Pot Poor Man’s Burnt Ends will now finish up underneath the CrispLid. No need to transfer to an air fryer or place under the broiler or Mealthy CrispLid or go stand outside in front of a hot barbecue grill!

 

The Burnt Ends are Cooked at a Low Temperature

The Burnt Ends are Cooked at a Low Temperature

During this low temperature cook time, the barbecue sauce will penetrate the meat.

The process for Instant Pot Poor Man’s Burnt Ends is very similar to cooking or smoking a whole piece of chuck roast or brisket, but, the final intent is to cut the meat into pieces and turn them into barbecued burnt ends. By doing this, there is more flavorful bark on every side of each bite.

Watch the video below as I walk you through every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, so be sure to check it out and subscribe!


Watch my video and then scroll to the bottom for the printable recipe card.

Tips and Tricks for Instant Pot Poor Man’s Burnt Ends

  1. Buy a well marbled chuck roast.
  2. A shot of vanilla in with the liquid will add a bourbon-y flavor.
  3. Buy chuck roast on sale, cut it up, season and freeze it for another day.
  4. Pork Shoulder can be used and method, cook time is the same.
  5. A CrispLid or Air Fryer can be used in this recipe.

 

Brush on Barbecue Sauce and Sprinkle on Brown Sugar

Brush on Barbecue Sauce and Sprinkle on Brown Sugar

When the Instant Pot Poor Man’s Burnt ends are ready for the charring, more barbecue sauce with a little more brown sugar will be added.

Pro Tip: The additional brown sugar will help to quickly caramelize the meat and make the tips somewhat “chewy.”

The Poor Man’s Burnt Ends will begin to bubble and char. After a bit of a cook time, they will be flipped and charred on the other side.

 

Ed tasting the Burnt Ends

Yeah Man, it is DAMN Good!

You are going to totally love this recipe! Thanks for hanging in, now, go and cook!

 

Instant Pot Poor Mans Burnt Ends

Instant Pot Poor Mans Burnt Ends

Each bit of Instant Pot Poor Man’s Burnt Ends is filled with so much flavor. Serve them with my famous Instant Pot Mashed Potatoes (Pressure Cooker), Easy Coleslaw Recipe (a/k/a Cole Slaw) and a nice salad!

More Instant Pot Recipes, Using the CrispLid to Finish:

  • Pressure Cooker Buffalo Hot Wings
  • Instant Pot Pesto Chicken Low Carb + Video!
  • Instant Pot Baked Ziti (Pressure Cooker) – cook in the Instant Pot and melt the mozzarella using the CrispLid.
  • Instant Pot Watermelon Baby Back Ribs

Which do you like? Brisket or Chuck Roast?

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • Mealthy CrispLid (buy from Mealthy) / Mealthy CrispLid (buy from Amazon)
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • Bamboo Strainer
  • Silicone BBQ Basting Brush

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Poor Mans Burnt Ends

Instant Pot Poor Man’s Burnt Ends

5 from 15 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: Barbecue
Prep Time: 10 minutes
Cook Time: 4 minutes
Pressure Release + CrispLid: 20 minutes
Total Time: 34 minutes
Servings: 10 servings
Calories: 359kcal
Author: Jill Selkowitz

Ingredients

  • 1 teaspoon Liquid Smoke
  • 2 cloves Fresh Garlic smashed
  • 1/2 cup Apple Cider Vinegar
  • 3 pounds Chuck Roast well marbled with intramuscular fat
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Freshly Ground Black Pepper
  • 2 teaspoons Garlic Powder
  • 1.5 cups Barbecue Sauce
  • 1/4 cup Light Brown Sugar + more for sprinkling
  • 2 Tablespoons Honey optional and in place of 2 TBL sugar

Recommended Products

Instant Pot Electric Pressure Cooker
Mealthy Crisplid
Large Ultrean Air Fryer
Bamboo Strainer
Rösle Stainless Steel Flat Whisk
Silicone Basting Brush
Mason Jar Flip Cap Lids

Instructions

  • Remove any large chunks of fat and cut chuck roast into 1 inch pieces. Place into medium bowl.
  • Sprinkle salt, pepper and garlic powder over meat and rub the seasoning mix into the meat so that the seasoning absorbs into the meat. *
  • Add liquid smoke, smashed garlic and apple cider vinegar to cooking pot.
  • Place chunks of meat into cooking pot.
  • Lock on lid and close pressure valve. Cook at high pressure for 4 minutes.
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • In a separate bowl, add barbecue sauce, honey and brown sugar and whisk together well.
  • Remove meat from pressure cooker and place meat into bowl of sauce and mix around.
  • Turn off Instant Pot or Pressure Cooker

Crisping using Mealthy Crisplid

  • Place long legged trivet into cooking pot and place CrispLid basket on top of trivet.
  • Add meat to Crisplid basket, spreading out the meat.
  • Place Crisplid over stainless steel pot on Instant Pot/Pressure Cooker and plug in.
  • Set temperature to 300 degrees and set timer for 8 minutes. Flip meat over after 4 minutes
  • Remove lid and baste with more barbecue sauce and sprinkle with a little brown sugar.
  • Set temperature to 450 degrees and set timer for 8 minutes. Watch meat though lid and flip over after 5 minutes. Continue cooking until charred and sauce is bubbling.

Crisping using Oven

  • Turn oven on to low broil setting
  • Place meat onto baking sheet and broil for 6 minutes, turning over halfway.
  • Baste meat with more barbecue sauce and sprinkle with brown sugar.
  • Turn over to high broil setting.
  • Cook for about 5 minutes more, flipping the meat at the halfway mark. Keep an eye on the meat as not all ovens cook exactly alike.

Crisping using Air Fryer

  • Add meat to air fryer basket, spreading out the meat.
  • Set temperature to 300 degrees and set timer for 8 minutes. Flip meat over after 4 minutes
  • Remove lid and baste with more barbecue sauce and sprinkle with a little brown sugar.
  • Set temperature to 400 degrees and set time for 9 minutes. Watch meat though lid and flip over after 5 minutes. Continue cooking until charred and sauce is bubbling.

Video

Notes

Buy a chuck roast with as much intramuscular fat as you can. This is not the big thick chunks of fat. This is the fat that is running through the muscle of the meat.
  • Massaging the seasonings in will help break down the meat a bit and make it more tender. Think about a shoulder massage. After some rubbing, the muscles are nice and loose. This is very important.
Whether you use hickory, mesquite or applewood, the flavor this will infuse into the meat will be amazing. And, you won't smell like smoke!
You could even add a shot of vanilla extract to give the Instant Pot Poor Man's Burnt Ends a bourbon-ish flavor.
The reason is that before we give the meat a high temperature cook to char, we want to first cook the meat at a very low temperature so that the sauce will penetrate into the meat.
When I use bottle sauces, my preferences are Sweet Baby Rays for this recipe and to change it up a bit, I like this Korean Barbecue Sauce.
Honey is optional. It gives the Instant Pot Poor Man's Burnt Ends more of a sticky feel.
The additional brown sugar at the end during the high temperature cook, will help to quickly caramelize the meat and make the tips somewhat "chewy."
Also  yummy on a squishy hamburger bun piled high with homemade coleslaw and pickles.

Can Pork Be Substituted?

  • Chuck roast and pork shoulder can be used interchangeably in any recipe. Their cook time is exactly the same and would be wonderfully delicious.
  • The picnic or butt (both parts of the shoulder) work just as well.
  • The process is exactly the same, from beginning to end. In fact, since pork shoulder has more fat running through the meat, it will be so sweet, chewy (the caramelized tips) and crisp.
If you do not have a Mealthy CrispLid, you can use any air fryer or place pieces of meat on a sheet pan and place under the broiler in your oven.

Nutrition

Nutrition Facts
Instant Pot Poor Man's Burnt Ends
Amount Per Serving
Calories 359 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 94mg31%
Sodium 1252mg54%
Potassium 582mg17%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 23g26%
Protein 27g54%
Vitamin A 115IU2%
Vitamin C 0.4mg0%
Calcium 46mg5%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

Pin this Instant Pot Poor Man’s Burnt Ends Recipe.

Instant Pot Poor Man's Burnt Ends are tender with a smoky sweet glaze. They taste like they smoked on the BBQ, but can be on your table in less than 30 minutes.

Instant Pot Poor Man’s Burnt Ends are tender with a smoky sweet glaze. They taste like they smoked on the BBQ, but can be on your table in less than 30 minutes.

6.6K shares
  • 1.3K

June 23, 2019

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Peg says

    November 17, 2022 at 11:01 am

    5 stars
    YUM❣️ this will be added to the rotation. Made with Chuck,think I’ll try pork butt next time. Also want to try with Korean BBQ.
    Of course love your cheesecake recipe. That’s how I found your site.
    Thank you

    Reply
    • Jill Selkowitz says

      January 17, 2023 at 3:31 pm

      Hi Peg. Thank you. I am glad you enjoyed. Jill

      Reply
  2. Barb says

    October 15, 2020 at 12:40 pm

    5 stars
    Delicious and easy!!

    Reply
  3. Diane says

    October 5, 2020 at 8:00 am

    I’m making it tonight with 6 lbs of pork shoulder (butt). Should I double the seasonings AND the liquid? I’ve made it a couple of times with Chuck roast (2-3lbs) and it was wonderful!

    Reply
  4. CRYSTAL SULLIVAN says

    September 15, 2020 at 11:14 am

    5 stars
    I love how easy this recipe is.

    Reply
  5. Brenda McDowell says

    July 23, 2020 at 1:08 pm

    Hi there! Excited to try. Could I adjust if stew meat is frozen – time and liquid, or avoid unless defrosted? (Not ideal for spice rub, I know.). Thank you!!

    Reply
  6. Pamela says

    July 20, 2020 at 1:51 pm

    I’ve just made this after having the recipe saved for a long time. It was delicious! You have created so many recipes my family enjoys, and I’m so thankful!

    Reply
    • Jill Selkowitz says

      July 20, 2020 at 4:56 pm

      Hi Pamela. Thank you so much! Jill

      Reply
  7. Clint says

    May 10, 2020 at 11:10 am

    5 stars
    Awesome! Awesome! Awesome! Had to pull off a quick back up plan and you saved the party with this recipe!!! Now it has become the requested item at most of our events.

    Reply
    • Jill Selkowitz says

      May 10, 2020 at 1:09 pm

      Hi Clint. Thank you very much! I am so glad my recipe saved the day. Jill

      Reply
  8. Eileen says

    January 9, 2020 at 4:36 pm

    5 stars
    I used brisket, cooked 3 lbs in my mini instant pot, then tossef into BBQ sauce mixture. Marinatef in sauce for 5’6 hours. It was such a nice day, i put them in an aluminum pan on the grill. Watched and grilled until BBQ sauce was carmelized! They were awesome!

    Reply
  9. Jennifer Anderson says

    January 1, 2020 at 8:52 pm

    It does not look like you did the entire 3 pounds of beef in your video. I have a big family so I will have to do the whole recipe. I do not have an air fryer, just the crisp lid. Will I be able to do the 3 pounds at one time under the crisp lid so that we can all eat at the same time?

    Reply
    • Jennifer Anderson says

      January 1, 2020 at 8:55 pm

      Sorry. I did not think my message went through. Sorry for posting twice.

      Reply
  10. Jennifer Anderson says

    January 1, 2020 at 8:49 pm

    It does not look to me that you did the whole 3 pounds of beef in your video. I have a big family and I will need to do all 3 pounds. I don’t have an air fryer, just the crisp lid. Will I be able to do the whole 3 pounds of meat under the crisp lid so everyone can eat at the same time? Thanks.

    Reply
    • Jill Selkowitz says

      January 2, 2020 at 5:44 pm

      I cooked the whole recipe at the same time. Jill

      Reply
  11. Martin says

    December 26, 2019 at 1:36 pm

    I made a 4 1/2 lb. portion of these burnt ends for a dinner party on Xmas eve.
    It was an absolute hit! By the time I got out of the kitchen, there were only 2 pieces left, I loved them as well LOL. Thanks!

    Reply
    • Jill Selkowitz says

      December 26, 2019 at 2:39 pm

      Hi Martin. Thank you so much. Awesome that these were such a hit at your dinner party. Jill

      Reply
  12. Barbara Murillo says

    December 17, 2019 at 12:55 pm

    I want to try this recipe, and will probably end up buying a Crisplid. My question though, is does the crisplid fit on all brands of instant pots? Mine is not name brand “instant pot”.

    Reply
    • Jill Selkowitz says

      December 18, 2019 at 3:44 pm

      Any 6 or 8 quart with a stainless steel cooking pot. Jill

      Reply
  13. Michelle says

    December 13, 2019 at 1:17 pm

    If I make this in an 8 quart Instant Pot, how do I adjust to get at least 1 cup of liquid to get it up to pressure?

    Reply
    • Jill Selkowitz says

      December 13, 2019 at 3:50 pm

      Why do you need one cup? Jill

      Reply
      • Michelle says

        December 14, 2019 at 7:29 am

        Per Instant Pot instructions, “If there’s not enough liquid in the Instant Pot… you’ll either burn your food (and get a burn error) or pressure won’t build correctly.” I’m new to pressure cooking. Thank you for your time.

        Reply
        • Jill Selkowitz says

          December 14, 2019 at 3:28 pm

          The manual has you add excessive liquid and does not take into account that many ingredients release tons of liquid. If you add the amount they say in all recipes, you will have a lot of soup. Jill

          Reply
  14. Anita says

    September 24, 2019 at 4:16 pm

    5 stars
    Made this for the 2nd time tonight. Amazing!

    Reply
    • Jill Selkowitz says

      September 24, 2019 at 5:52 pm

      I am so glad you enjoy this recipe, Anita. Thank you so much for commenting. Jill

      Reply
  15. Anne Rodkin says

    August 23, 2019 at 8:32 am

    Jill, if I wanted to make 1/2 the recipe, would I use the full amounts of the sauce ingredients (thinking of the liquid requirements for the IP)?

    Thanks

    Reply
    • Anne Rodkin says

      August 23, 2019 at 8:35 am

      Oops. Should have said Liquid Smoke and vinegar, etc.

      Reply
  16. Caroline says

    August 16, 2019 at 6:09 pm

    5 stars
    What a great find! Love it!

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 6:35 pm

      Thanks, Caroline. Jill

      Reply
  17. Cheryl Bertram says

    August 16, 2019 at 8:36 am

    5 stars
    THE BEST

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 7:31 pm

      Thank you, Cheryl. I am glad you enjoyed this recipe. Jill

      Reply
  18. Ginger says

    August 15, 2019 at 4:45 pm

    5 stars
    I love this recipient. Delicious and simple.

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 4:25 pm

      Thanks, Ginger. Jill

      Reply
  19. PAUL RAIA says

    August 15, 2019 at 12:45 pm

    5 stars
    Da Bomb, as in great. Thanks Jill.

    Reply
  20. Michelle says

    August 12, 2019 at 3:41 pm

    5 stars
    This was excellent! My husband has raved and raved and ended up buying his brother a Mealthy for his Instant Pot so he cold make it! Thank you so much!

    Reply
    • Jill Selkowitz says

      August 24, 2019 at 4:34 pm

      Thank you, Michelle. Jill

      Reply
  21. Nicole Nesmith says

    August 5, 2019 at 12:56 pm

    5 stars
    I’ve gotta admit, I was really skeptical about this recipe, but I love burnt ends so we gave it a try. It was so good. I could not believe how tender the meat was and it tasted like it had been on the smoker all day! Plus it let me get some practice with my new crisplid. So glad I found your page.

    Reply
    • Jill Selkowitz says

      August 5, 2019 at 4:38 pm

      Thank you so much for the kind words, Nicole. I am glad you found my site too! I hope you will enjoy more of my recipes. Jill

      Reply
  22. Lori says

    July 23, 2019 at 2:58 pm

    5 stars
    Just got my CrispLid and eagerly made this recipe. OMG! It came out so tender and caramelized that my oldest son made a happy dance when I had him try it, he is 11. ? Thank you Jill!

    Reply
    • Jill Selkowitz says

      July 23, 2019 at 3:09 pm

      Thank you so much, Lori. I am thrilled to hear this was such a success! Jill

      Reply
  23. Rachel says

    July 22, 2019 at 12:53 pm

    If I wanted to double this recipe do I need to double the liquid or just the seasoning?

    Reply
    • Erika says

      July 31, 2019 at 10:33 am

      I’m curious too! Would love to make this but 3 pounds is not enough for our family!

      Reply
  24. Linde says

    July 13, 2019 at 12:16 pm

    Not quite sure why you need the instant pot crisper lid thing, if you end up having to broil it anyway!!

    Reply
    • Jill Selkowitz says

      July 14, 2019 at 1:53 am

      You do not need to broil it at all. Not sure what you mean. Pressure cook and crisplid is all you need. Jill

      Reply
  25. Mary Moore says

    July 12, 2019 at 1:54 pm

    Jill,
    My family would love this, but I was curious if I would get the same effect if using a sugar-free barbecue sauce? I know that the brown sugar is what carmelizes, but sometimes brown sugar substitutes do the same thing. We are low carb carnivores and this looks DELICIOUS!!! What are your thoughts?

    Reply
    • Jill Selkowitz says

      July 14, 2019 at 1:54 am

      I don’t know any fake sugar that caramelizes, but I am sure it will takes great. Jill

      Reply
  26. maureen dixon says

    July 11, 2019 at 3:54 pm

    5 stars
    just finished these for dinner tonight. My daughter who is getting her own place next week will come back if I make here these. She loved them.

    Reply
    • Jill Selkowitz says

      July 11, 2019 at 4:07 pm

      Hi Maureen. Love that your daughter will come back. I guess that means you will make this weekly. 🙂 Jill

      Reply
  27. Kristen says

    July 9, 2019 at 5:24 am

    How much do I adjust the cook time if I cut the recipe in half? There are only two of us. Thank you!

    Reply
    • Jill Selkowitz says

      July 9, 2019 at 9:28 am

      No adjustment, Kristen. Jill

      Reply
  28. TanisStanley says

    July 7, 2019 at 7:18 pm

    Would you recommend 2 tsps or 2 tbsps as and for a “shot” of vanilla extract?

    Reply
    • Jill Selkowitz says

      July 7, 2019 at 7:50 pm

      I would do a couple of teaspoons, Tanis. Let me know how yours come out. Jill

      Reply
  29. Anne Rodkin says

    July 4, 2019 at 10:51 am

    5 stars
    Love my new CrispLid, and this is my new favorite go to recipe. I serve it on burger buns with cole slaw! Tastes as awesome as it looks! Thanks Jill!

    Reply
    • Jill Selkowitz says

      July 4, 2019 at 3:47 pm

      Thank you so much, Anne. This makes me so happy. 🙂 Jill

      Reply
  30. Shannon Brown says

    July 4, 2019 at 5:37 am

    This looks amazing! I just ordered my Mealthy Crisping Lid, and can’t wait to try it! My question is, do you have any ideas as to what I could do using a Sugar substitute? I eat a Keto diet and sugar is not allowed. Is there a good sweetener that will allow the browning? I typically use Xylitol, would that work? Thank you! Love your recipes!

    Reply
    • Jill Selkowitz says

      September 2, 2019 at 4:06 am

      The sugar substitutes won’t caramelize like sugar, but the meat will still char. Jill

      Reply
  31. Matt Freund says

    July 3, 2019 at 7:16 am

    This looks good im gonna have to try it.

    Reply
    • Jill Selkowitz says

      July 4, 2019 at 1:59 am

      Thanks, Matt. Enjoy. Jill

      Reply
  32. Nick says

    June 28, 2019 at 6:56 pm

    Don’t have an air fryer or a crisper lid thing. Don’t have room for yet another small appliance. The Instant Pot takes up the last of my counter space for that kind of thing. Couldn’t you just broil the meat some at the end?

    Reply
    • Jill Selkowitz says

      June 29, 2019 at 6:00 pm

      Sure you can. Jill

      Reply

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