Best 6 Asian Pot Roast In An Instant Pot Recipes

INSTANT POT® POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
• Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
• Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. 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.
• Transfer roast, potatoes, carrots, and onions to a platter for serving.

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER

Steps:

• Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
• Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
• After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

INSTANT POT MONGOLIAN BEEF

Steps:

• Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
• Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
• Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without flipping. Remove and set aside on a chopping board.
• Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
• Sauté Onion & Garlic: Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins. Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
• Deglaze: Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
• Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grains the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
• Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
• Thicken Sauce: Press Cancel button and Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Add green onion strips and give it a few quick stir. Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
• Serve: Serve Mongolian Beef with Jasmine rice and other main & side dishes. Serve immediately.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
• Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
• Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
• Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
• Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
• Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
• Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
• Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

INSTANT POT® YANKEE POT ROAST

Steps:

• Pat chuck roast dry with a paper towel. Stir together flour, salt, and pepper in a small bowl. Sprinkle flour mixture all over the roast, pressing lightly to ensure it sticks to the meat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
• Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot along with bay leaf.
• Close and lock the lid, select Meat/Stew function, and set timer for 40 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate and tent with aluminum foil for 15 minutes.
• Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

INSTANT POT® 'POT ROAST'

Steps:

• Pat roast dry and season liberally with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
• Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
• Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
• Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.