Instant Pot Beef and Broccoli Bowls

Instant Pot Beef and Broccoli Bowls

2.5lb - 3lb  chuck roast

1/2 cup coconut aminos

1/4 cup honey

1 heaping TBSP grated ginger

4 cloves of minced garlic

1 jalapeño minced - seeded (unless you want that heat)

1 tsp toasted sesame oil

1 tbsp rice wine vinegar

1-2 TBSP Coconut oil 

2 TBSP arrowroot powder (divided)

Salt // pepper 

Sesame Seeds (optional but cute)

Turn your instant pot on sauté mode. Add in coconut oil. Season chuck roast with salt and pepper and sear on all sides in the instant pot. While meat is searing, combine coconut aminos, honey, ginger, garlic, jalapeno, sesame oil, and rice wine vinegar. Pour mixture over beef and close the lid. Set valve to sealing and pressure cook for about 75 minutes (25 minutes per pound). Let come down to pressure naturally. Remove beef from the instant pot and shred the meat- remove the fattier bits if needed. With the remaining liquid in the IP, whisk in arrowroot powder (1 TBSP at a time) - sauce should thicken up. Add beef back in and serve! Enjoy! 

Serve with white rice (or cauli rice), sautéed garlic broccoli, some kimchi and top with sesame seeds!