Asian Pot Roast in an Instant Pot
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Asian Pot Roast in an Instant Pot

1. Olive oil - 3 tablespoons
2. Chuck roast trimmed of excess fat, or more to taste - 1 (2 pound)
3. Onion, chopped - 1
4. Minced fresh ginger - 2 tablespoons
5. Garlic, minced - 3 cloves
6. Salt and ground black pepper to taste - 3 cloves
7. Water - ⅔ cup
8. Tamari - ¼ cup
9. Liquid stevia - 15 drops
10. Beef bouillon cube - 1
11. Red bell peppers, cut into strips - 2
12. Arrowroot powder - 2 tablespoons
13. Chopped cilantro - ¼ cup

How to cook deliciously - Asian Pot Roast in an Instant Pot

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 2 tablespoons olive oil in the pot. Sear chuck roast in hot oil until brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining 1 tablespoon olive oil to the pot. Cook and stir onion, ginger, garlic, salt, and pepper in hot oil until onion is translucent, about 5 minutes. Add water, tamari, stevia, and bouillon.

2. Stage

Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast to a plate.

4. Stage

Add red bell peppers to the pot and whisk in arrowroot. Set to Sauté mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes.

5. Stage

Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.