Categories: Instant Pot
Ingredients
- 1/2 cup beef broth
- 1/3 cup reduced sodium soy sauce
- 1/3 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Directions
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In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
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Place chuck roast into an Instant Pot®. Stir in beef broth mixture until well combined.
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Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
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In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
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Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
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Serve immediately, garnished with green onions and sesame seeds, if desired.