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How to Make Asian Pot Roast in an Instant Pot - A Step-by-Step Guide

Asian Pot Roast in an Instant Pot is a delightful fusion of traditional Asian flavors and the heartiness of a classic pot roast. This recipe is perfect for those who love the tenderness of pot roast and want to add a unique twist to their meal.

The Instant Pot makes this recipe incredibly easy and convenient. With just a few simple ingredients and minimal prep time, you can have a delicious and flavorful pot roast ready in a fraction of the time it would take in the oven or slow cooker....

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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
  • salt and ground black pepper to taste
  • ⅔ cup water
  • ¼ cup tamari
  • 15 drops liquid stevia
  • 1 beef bouillon cube
  • 2 red bell peppers, cut into strips
  • 2 tablespoons arrowroot powder
  • ¼ cup chopped cilantro

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 15 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 6
  • Yield: 1 2-pound chuck roast

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

    • Nutrition

    337 cal.

    • Total Fat: 24g
    • Saturated Fat: 8g
    • Cholesterol: 69mg
    • Sodium: 882mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 20g
    • Vitamin C: 55mg
    • Calcium: 28mg
    • Iron: 3mg
    • Potassium: 344mg

    Categories

    Main recipes
    Slow cooker recipes
    Asian recipes
    Instant pot recipes
    Pot roast recipes