Asian Pot Roast in an Instant Pot

Ingredients and Weight:

• 3 lbs chuck roast
• 1/4 cup soy sauce
• 1/4 cup Chinese rice wine
• 1/4 cup hoisin sauce
• 1/4 cup brown sugar
• 2 tablespoons Chinese five-spice powder
• 2 teaspoons ground ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 cups beef broth
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bag (10 ounces) frozen peas

Preparation Time:

15 minutes

Cooking Time:

90 minutes (including pressure cooking time)

Difficulty Level:

2

Preparation Method Steps:

1. In a small bowl, whisk together the soy sauce, rice wine, hoisin sauce, brown sugar, five-spice powder, ginger, and garlic.
2. Heat the oil in the Instant Pot on the "Sauté" setting.
3. Brown the chuck roast on all sides, about 5 minutes per side.
4. Pour the marinade over the roast and stir to coat. Add the beef broth, onion, carrots, and celery.
5. Secure the lid and set the Instant Pot to "High Pressure" for 90 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
7. Remove the roast and shred it with two forks.
8. Return the shredded roast to the Instant Pot and stir in the peas. Cook on the "Sauté" setting until the peas are heated through, about 2-3 minutes.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Protein: 30g
• Carbohydrates: 25g

Dish Characteristics:

• Tender and flavorful pot roast
• Rich and savory Asian-inspired sauce
• Hearty and comforting dish

User Comments:

• "This pot roast is absolutely delicious! The Asian flavors are so unique and tasty."
• "I love that I can make this dish in my Instant Pot. It's so easy and convenient."
• "The meat is so tender and juicy. I couldn't get enough of it!"
• "This recipe is a great way to impress guests. It's both impressive and delicious."
• "I would definitely recommend this recipe to anyone who loves pot roast or Asian cuisine."

Special Precautions and Tips:

• Be sure to brown the roast on all sides for optimal flavor.
• Don't overcook the roast in the Instant Pot, as it can become tough.
• If you don't have Chinese rice wine, you can substitute Shaoxing wine or dry sherry.
• This dish can be served with rice, noodles, or vegetables.
• Leftover pot roast can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.