Ingredients
6
6 servings
- •3 tablespoons olive oil
- •1 (2 pound) chuck roast trimmed of excess fat, or more to taste
- •1 onion, chopped
- •2 tablespoons minced fresh ginger
- •3 cloves garlic, minced
- •salt and ground black pepper to taste
- •0.66666668653488 cup water
- •0.25 cup tamari
- •15 drops liquid stevia
- •1 beef bouillon cube
- •2 red bell peppers, cut into strips
- •2 tablespoons arrowroot powder
- •0.25 cup chopped cilantro
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 2 tablespoons olive oil in the pot. Sear chuck roast in hot oil until brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining 1 tablespoon olive oil to the pot. Cook and stir onion, ginger, garlic, salt, and pepper in hot oil until onion is translucent, about 5 minutes. Add water, tamari, stevia, and bouillon.
- Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast to a plate.
- Add red bell peppers to the pot and whisk in arrowroot. Set to Sauté mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes.
- Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.
Nutritional Facts
Per 6 servings
- Calories: 337
- Carbohydrate: 10g
- Fat: 24g
- Fiber: 2g
- Protein: 20g
- Sugar: 4g
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