Try this Instant Pot Asian-style roast that's rich in flavors of garlic, ginger, and tamari, thickened with arrowroot, for an easy gluten-free option.
Preparation Time
30 mins
Cooking Time
1 hr 35 mins
Total Time
2 hr 5 mins
Calories
337 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.
Ingredients
1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, minced
salt and ground black pepper to taste
1 beef bouillon cube
2 tablespoons minced fresh ginger
2 tablespoons arrowroot powder
2 red bell peppers, cut into strips
1 (2 pound) chuck roast trimmed of excess fat, or more to taste
