I’ve finally joined the Insta Pot club! I was kind of skeptical at first because I just love love LOVE my crock pot! I didn’t think that there was anything that could compare to that…..until now! Don’t get me wrong, I still use and love my crock pot. But the Insta pot is for nights when you really have limited time. It cooks in such a short amount of time! It’s amazing!
This is a super easy and tasty dinner! We all love BBQ in my house, but we wanted to make something a little different. My hubby is always playing around with different spice combos and making different sauces. So, he came up with with this Asian inspired BBQ sauce! It’s tangy and sweet with the perfect amount of spice (not too spicy, we have kids, remember?) Everyone loved it!
If you don’t already have an insta pot, get one! You won’t regret it! Then, on your next activity filled, run around crazy night, give this recipe a shot! It’s sure to please even the pickiest eater!
2-3 lbs Chuck roast (or any beef roast you prefer)
salt and pepper to taste
1 cup ketchup
1 tbsp apple cider vinegar
2 tsp garlic powder
1 tsp sesame oil
2 tbsp honey
1 tbsp soy sauce
1/2 tsp cayenne
1/2 cup beef stock
Salt and pepper all sides of the roast.
Heat insta pot using the sear button, once ready place meat down (You will hear it sizzle) cook meat about 5 minutes on each side, until each side has a nice crust.
Turn insta pot to off and pour in beef stock. Cook roast on high pressure for 45 minutes. (If there is a lot of fat in the roast it won’t shred as easily, so cook for additional 15 minutes.)
While roast is cooking mix all other ingredients together in a sauce pan. Bring to a boil and boil for 1 minute, then set aside. (You can make this sauce a couple days ahead of time and just reheat in the microwave when ready.)
Once meat is finished cooking, use slow pressure release, allow meat to rest for 5 minutes before opening insta pot. When ready remove roast from insta pot and shred. Place shredded beef back into pot and turn on sear and pour in sauce and coat the shredded meat. Cook for 2-3 minutes.