I borrowed from a couple of different recipes to make this one.
Trim off any excess fat from the roast, then cut into roughly 1-pound sections.
Place a trivet in the bottom of the Instant Pot. Pour the beef broth in the bottom of the pot, then place the meat on the trivet so the pieces do not overlap.
Pour one cup of barbecue sauce evenly over all of the pieces of meat. Place the lid on the Instant Pot and turn to lock into place.
Turn the vent knob to Sealing. Press the Manual or Pressure Cook button, select High Pressure, and set the timer for 60 minutes (note: it will take 10-15 minutes to come up to pressure before the timer starts).
When cooking is finished, allow the pressure to release naturally for 10 minutes, then turn the vent knob to Venting to finish the pressure release. When fully released, open the lid and set aside.
Remove the meat and place on a large cutting board or platter. Shred using two forks.
Pour the remaining barbecue sauce over the shredded beef and mix well before serving.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.