Ingredients

The following ingredients have 6 Servings
  • 3 lb beef chuck roast (cubed)
  • 1/2 tsp sea salt
  • 1/2 cup bone broth (or beef broth)
  • 1/2 cup coconut aminos
  • 1/4 apple (cored)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp sesame oil
  • 4 garlic cloves
  • 1 inch ginger
  • 1 tsp onion powder
  • Optional: 1 tsp gochugaru (or more, for spice)
  • 1/2 tsp ground black pepper
  • 2 tbsp arrowroot starch
  • 2 tbsp water
  • Sesame seeds and chopped green onions (for garnish)

Instruction

  • Add cubed chuck roast to the Instant Pot liner and toss with sea salt to coat evenly.
  • In a blender, add bone broth, coconut aminos, apple, rice vinegar, sesame oil, garlic, ginger, onion powder, gochugaru (if using), and ground black pepper. Blend until smooth and creamy.
  • Pour the sauce over the meat and stir. Set the Instant Pot to MANUAL for 15 minutes.
  • Once the Instant Pot beeps to a finish, open the pressure valve immediately to release pressure.
  • Open the lid, and the set the Instant Pot to SAUTÉ.
  • Stir together arrowroot starch and water in a separate bowl, then pour into the Instant Pot. Simmer for a few minutes so the sauce thickens. Turn off heat.
  • Serve sprinkled with chopped green onions and sesame seeds.