Asian Pot Roast in an Instant Pot

Ingredients:

• 3-4 lbs beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 cup beef broth
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon Sriracha (optional, for heat)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 4 carrots, peeled and cut into chunks
• 2 cups baby potatoes, halved
• 1 cup snow peas
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Prepare the Beef:
   • Season the beef chuck roast generously with salt and pepper.
2. Sear the Beef:
   • Set the Instant Pot to the “Sauté” function and add the vegetable oil.
   • When the oil is hot, sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
3. Sauté the Aromatics:
   • Add the chopped onion to the Instant Pot and sauté until softened, about 3-4 minutes.
   • Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
4. Deglaze and Add Sauce:
   • Pour in the beef broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and Sriracha (if using).
   • Stir well, scraping the bottom of the pot to deglaze and incorporate any browned bits.
5. Pressure Cook:
   • Return the seared beef to the Instant Pot, nestling it into the sauce.
   • Lock the lid in place and set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 60 minutes.
6. Natural Release:
   • After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
7. Add Vegetables:
   • Open the lid and add the carrots and baby potatoes to the pot.
   • Lock the lid back in place and set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for an additional 10 minutes.
8. Thicken the Sauce:
   • After the second cooking cycle, perform a quick release.
   • Remove the beef and vegetables from the pot and set aside.
   • Set the Instant Pot to “Sauté” and bring the sauce to a simmer.
   • In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 2-3 minutes.
9. Add Snow Peas:
   • Add the snow peas to the pot and cook for 2-3 minutes until they are tender but still crisp.
10. Serve:
    • Slice or shred the beef and arrange it on a serving platter with the vegetables.
    • Pour the thickened sauce over the beef and vegetables.
    • Garnish with sliced green onions and sesame seeds.

Enjoy your flavorful and tender Asian Pot Roast made in an Instant Pot.