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Asian Pot Roast in an Instant Pot
Asian Pot Roast in an Instant Pot
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
140 minutes
Succulent Instant Pot Asian-style roast with bold garlic, ginger, and tamari flavors, thickened with arrowroot for a gluten-free twist.
Ingredients:
  • 3 tablespoons olive oil
  • 1 (2 pound) chuck roast trimmed of excess fat, or more to taste
  • 1 onion, chopped
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic, minced
  • 0.66666668653488 cup water
  • 0.25 cup tamari
  • 15 drops liquid stevia
  • 1 beef bouillon cube
  • 2 red bell peppers, cut into strips
  • 2 tablespoons arrowroot powder
  • 0.25 cup chopped cilantro
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot) using the Sauté function. Heat 2 tablespoons of olive oil in the pot. Brown the chuck roast on all sides in the hot oil for about 10 minutes, then set aside. Add 1 tablespoon of olive oil to the pot. Sauté onion, ginger, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in water, tamari, stevia, and bouillon.
  • Place the roast back into the pot, seal and lock the lid. Set the pressure to High and the timer for 60 minutes. Let the pressure build for 10 to 15 minutes.
  • Let the pressure release naturally for 10 minutes following the manufacturer's instructions. Then, carefully quick-release the remaining pressure according to the manufacturer's instructions for about 5 minutes. Unlock the lid and transfer the roast to a plate.
  • Whisk in arrowroot with red bell peppers in the pot. Set to Sauté mode and cook while stirring until the sauce thickens and the bell peppers soften, approximately 5 minutes.
  • Place the roast back into the pot and stir until it is heated through, approximately for 3 more minutes. Sprinkle the top with freshly chopped cilantro.

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