Asian Pot Roast In An Instant Pot Recipes

INSTANT POT POT ROAST

Steps:

• Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
• Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
• Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.

ASIAN POT ROAST IN AN INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
• 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 and transfer to a plate.
• Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

CHUCK ROAST FOR INSTANT POT

Steps:

• Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
• Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
• Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
• When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
• Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
• Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
• Recipe Notes.
• If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
• The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

ASIAN POT ROAST

Steps:

• In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.

CHINESE POT ROAST

Steps:

• Combine first 4 ingredients, stir well.
• Rub garlic mixture over entire surface of roast.
• Place roast in a large zip-lock plastic bag.
• Combine soy sauce, brown sugar and sherry; pour over roast.
• Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
• Remove roast from marinade, reserving marinade.
• Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
• Bring to a boil; cover, reduce heat and simmer for 2 hours.
• Add potato, carrot and onion.
• Cook an additional 30 minutes or until vegetables are tender.
• Remove roast and vegetables to a serving platter, reserving pan juices.
• Set roast and vegetables aside and keep warm.
• Combine cornstarch and 1/4 cup water, stirring until smooth.
• Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
• Serve roast and vegetables with gravy.