This Asian-style roast is cooked in an Instant Pot with tamari, ginger, and red bell peppers. Serve with Japanese zucchini and onion.
Ingredients
- olive oil: 3 Tbsp
- chuck roast trimmed of excess fat: 1 piece (2 pound, to taste)
- onion: 1 piece (chopped)
- fresh ginger: 2 Tbsp (minced)
- garlic: 3 clove (minced)
- salt and ground black pepper: (to taste)
- water: 0.66667 cup
- tamari: 0.25 cup
- drops liquid stevia: 15 piece
- beef bouillon cube: 1 piece
- red bell peppers: 2 piece (cut into strips)
- arrowroot powder: 2 Tbsp
- cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.
