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Asian Pot Roast

Asian Pot Roast - Instant Pot Instructions

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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Author: Lauren Greutman


  • 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


  • Turn Instant Pot to saute and add olive oil.
  • Once hot, add onion, garlic, ginger, salt, and pepper.
  • Cook, stirring often for 5 minutes.
  • Add water, soy sauce, mushrooms, honey, bouillon cube, and roast to the Instant Pot.
  • Set pressure cook setting to 60 minutes and close the lid.
  • Once it's done, let it naturally depressurize for 10 minutes (while it's depressurizing, cook the egg noodles).
  • Vent and remove the lid. Remove the roast from the Instant pot and transfer to a plate.
  • Whisk in corn starch and add red peppers.
  • Turn to saute and let the sauce thicken up and the red peppers soften.
  • Add the roast back to the Instant Pot.
  • Serve over egg noodle, and top with chopped cilantro.