Ingredients
- 1 tablespoon butter
- ½ onion, sliced
- 10 cloves garlic, diced
- 1 (1 inch) piece ginger root, peeled and grated
- 2 tablespoons seasoned rice vinegar
- 3 pounds chuck roast, trimmed and cut into several large pieces
- ½ cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon chile-garlic paste
- salt and ground black pepper to taste
Why This Dish Is So Satisfying
Tips From The Kitchen
- Sauté the onions and garlic directly in the Instant Pot before adding the meat to boost flavor.
- Let the pressure release naturally for a few minutes to keep the meat tender and juicy.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Melt the butter, then add the chopped onion and cook it until it’s soft and translucent, about 5 minutes. Toss in the garlic and ginger and cook for another 30 seconds until fragrant. Pour in the vinegar to deglaze the pot, scraping up any browned bits from the bottom.
Step 2
Add the chuck beef pieces along with the brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper. Give everything a good stir to combine. Close the lid, lock it in place, and make sure the vent is sealed. Set the pot to high pressure and cook for 45 minutes. Keep in mind it will take around 10 to 15 minutes for the pressure to build.
Step 3
When the cooking time is up, carefully release the pressure using the quick-release method. Once the steam stops and the pin drops, open the lid. Take the beef out and shred it with two forks before serving.
