Ingredients
1 (4 to 5-pound) chuck roast, cut into 3-inch pieces 🥩
1 tablespoon kosher salt 🧂
1 tablespoon vegetable oil 🛢️
1 sweet onion, thinly sliced 🧅
6 garlic cloves, finely chopped 🧄
1 tablespoon grated fresh ginger 🌿
2 tablespoons gochujang paste 🌶️
¼ cup brown sugar 🍚
½ cup low-sodium soy sauce or tamari 🍶
2 cups beef stock 🥣
Cooked rice, for serving 🍚
Fresh cilantro, for serving 🌿
Kimchi, for serving
Instructions
1️⃣ Pat the beef dry and season all over with the salt. Select the Sauté mode and add the oil. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes. Transfer to a plate. 🍖
2️⃣ Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute more. 🧅🧄🌿
3️⃣ Stir in the gochujang, brown sugar, soy sauce, and beef stock. Return the meat to the pot along with any collected juices. 🌶️🍚🍶
4️⃣ Lock the lid in place, close the vent valve, select the Pressure Cook mode and cook for 1 hour. Allow the pressure to release naturally for 15 minutes, then quick release if needed. ⏱️🥩
5️⃣ Serve the pot roast family-style with rice, cilantro, and kimchi alongside. 🍚🌿🥬