Asian Pot Roast – Instant Pot & Slow Cooker

If you love a good pot roast but are looking for a new twist on it, you’ve got to give this Asian Pot Roast a try! Pot Roast is just amazing. I swear, every time I create a recipe using a chuck roast, I must sing its praises. It’s just got that rich, rib-sticking quality that leaves you so satisfied.

So this one… yes it starts with a chuck roast (or pot roast, the same thing). But instead of carrots, potatoes, and the usual aromatics you’d find in a more classic pot roast, we are gonna use ginger, soy sauce, mushrooms, red peppers, a touch of honey, and garlic. And instead of serving with potatoes, this is served over egg noodles.

I will provide you with both Instant Pot directions and also Slow Cooker directions. But I gotta be honest, once I got my Instant Pot, I don’t think I’ve used my slow cooker at all. I used it once when I made some bone broth… but that was it. If you don’t have an Instant Pot yet, I definitely recommend that you buy one today!

Here’s the one I have. And I LOVE it – I use it for so many things.

So to get started, chop up your veggies! This took me about 15 minutes… but it might take you longer. It depends on how good you are with a knife. After that, turn your Instant Pot to saute and add a bit of olive oil. Toss in the onions, garlic, ginger, and some salt and pepper. Saute for about 5 minutes and then add the soy sauce, water, mushrooms, bouillon cube, honey and the roast.

Set your pressure cooker to 60 minutes and let it cook.

Once it’s done, let it naturally depressurize for 10 minutes. After you slowly vent the steam, open it and remove the roast. Add cornstarch to the liquid and whisk it in well. Turn the Instant Pot back to saute and add the red peppers. Let it cook for about 5-10 minutes, or until the red peppers have softened a bit.

Add the meat back in, and there you go! Serve it over egg noodles and top with fresh chopped cilantro.

By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!

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 Cobello

Ingredients

• 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

Instructions

• 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.