Asian Pot Roast - Instant Pot Instructions
Prep time
Cook time
Total time
Serves: 6
  • 2-3 lb. chuck roast, trimmed of excess fat
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced or pressed
  • 1 onion, diced
  • 2 Tbsp fresh minced ginger (or 2 tsp ground ginger)
  • pinch of salt and pepper
  • 16 oz. sliced mushrooms (baby bella or button)
  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 2/3 cup water
  • 1 beef bouillon cube
  • 2 Tbsp corn starch
  • 2 sweet red bell peppers, chopped into strips
  • 1/4 cup chopped cilantro
  • 12 oz. egg noodles, cooked
  1. Turn Instant Pot to saute and add olive oil.
  2. Once hot, add onion, garlic, ginger, salt, and pepper.
  3. Cook, stirring often for 5 minutes.
  4. Add water, soy sauce, mushrooms, honey, bouillon cube, and roast to the Instant Pot.
  5. Set pressure cook setting to 60 minutes and close the lid.
  6. Once it's done, let it naturally depressurize for 10 minutes (while it's depressurizing, cook the egg noodles).
  7. Vent and remove the lid. Remove the roast from the Instant pot and transfer to a plate.
  8. Whisk in corn starch and add red peppers.
  9. Turn to saute and let the sauce thicken up and the red peppers soften.
  10. Add the roast back to the Instant Pot.
  11. Serve over egg noodle, and top with chopped cilantro.
Recipe by Lauren Greutman at