Joy to the Food

0 Cut chuck roast into approximately 2” chunks.
1 Turn instant pot on sauté mode and add 2 tbsp olive oil. Sautee chuck roast pieces for a couple minutes on each side until brown. Sprinkle with ½ tsp salt and pepper while sautéing. Note: you may need to do this in two batches if all the pieces don’t fit.
2 Once the beef pieces have sautéed, add the beef stock to the instant pot with all the chuck roast pieces. Mix so that you scrape any pieces of meat off the bottom of the pot. After you’ve mixed, add the BBQ sauce on top and then don’t mix again. We want the barbecue sauce to sit on top of the meat to soak in!
3 Set the instant pot to high pressure and cook for 50 minutes.
4 While the beef cooks, chop up your onions into ½ inch slices. Also, slice your radishes into as thin of pieces as you can. We use a mandolin to slice ours, but if you don’t have one a knife works fine!
5 Fill a large mason jar with the onion and radish slices. Then, fill it half way with white vinegar and half way with water. Next, add ¼ tsp salt, pepper, and sugar. Then, close the lid and give it a shake! Refrigerate until the beef is done cooking.
6 Once the beef has cooked, release the pressure in the instant pot manually. Then, pull apart or shred beef using two forks. 
7 Assemble the best pulled beef burger you’ll ever have! Toast your buns, top with the pulled beef, quick pickle radishes and onions, crispy jalapenos, and more BBQ sauce if desired. Enjoy!