How to make the Hwang Family’s delicious Instant Pot roast. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Hwang Family
- Total Time: 2 hours
- Yield: 0 people 1x
Description
How to make the Hwang Family’s delicious Instant Pot roast. Read more recipes from the Wildwood Family Cookbook…
Ingredients
- 1-3 lb (450 g - 1.35 kg) USDA choice grade chuck roast/Canada AAA grade blade roast (2 inches or 5cm thick)
- 4 cloves garlic , minced
- 2 small onions
- 1 cup (240 ml) unsalted chicken stock or high- quality unsalted beef stock
- 1 tbs soy sauce
- 1 tbs fish sauce
- 1 tbs olive oil
- 1 pinch dried rosemary
- 1 pinch thyme
- 2 bay leaves
- 2 tbs (30 ml) red wine or balsamic vinegar
- Kosher salt and ground black pepper to taste
- 8 white mushrooms , sliced
- 2 carrots , chopped
- 2-4 potatoes , quartered
- 1 1/2 tbs cornstarch mixed w 2 tbsp water
- 30 ml water
Instructions
- Brown Chuck Roast: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).Pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with kosher salt and ground black pepper. Drizzle the inner pot with 1 tbsp (15ml) olive oil, and ensure to coat the oil over the whole bottom of the pot. Then, place the seasoned side of the roast in Instant Pot. Season the other side with more salt + black pepper.Let it brown for 10 minutes per side (don’t need to constantly flip the roast) to develop some awesome deep flavors. Set browned roast aside.
- Sauté Onion & Garlic: Add in sliced onions and saute until softened. Add in a pinch of kosher salt and ground black pepper to season. Add in garlic and saute for 30 seconds until fragrant. Add in mushroom and saute for 2 mins. Then season with another pinch of kosher salt.
- Deglaze Instant Pot: Pour in a dash of red wine or balsamic vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Pot Roast: Add 1 cup (250ml) of chicken stock, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15 ml) fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves in Instant Pot. Taste the seasoning and add more salt and pepper if desired.Place the chuck roast and all its meat juice in Instant Pot.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 45 minutes + Full Natural Release (25 minutes). Open the lid carefully.
- Pressure Cook Vegetables: Set aside the chuck roast, and cover it with aluminum foil. Let it rest as you pressure cook the vegetables.Submerge the quartered potatoes into the yummy gravy, then stack the chopped carrots on top of the potatoes. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes + Quick Release. Open the lid carefully
- Make Gravy & Serve: Taste the gravy again, then adjust the seasoning if necessary. Mix 1 1/2 tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the gravy one third at a time until desired thickness.Slice the roast against the grain.
High five your family. Serve pot roast and potatoes with the gravy. Immediately enjoy this umami filled dish you've just created!
Notes
- This is one of the recipes our family enjoys especially during winter.
- Simple and tasty.
- Hope you enjoy as well!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Courses
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
Frequently Asked Questions
Why do the potatoes and carrots cook separately from the chuck roast in the Instant Pot?
The chuck roast needs 45 minutes at high pressure plus a full 25-minute natural release to become tender. Root vegetables would disintegrate under those conditions, so after the roast is set aside and covered with foil, the quartered potatoes and chopped carrots go into the same liquid for a separate 4-minute high-pressure cook with a quick release — both finish at the right texture.
Why does the recipe include fish sauce and soy sauce alongside the beef broth?
The recipe adds 1 tbsp soy sauce and 1 tbsp fish sauce to 1 cup of chicken (or beef) stock — both are high-glutamate condiments that amplify the meaty umami of the braising liquid without making it taste Asian. The recipe explicitly notes the dish is “umami filled” and the sauces deepen the gravy’s flavor well beyond what stock alone provides.
Why does the recipe call for browning the chuck roast for 10 minutes per side before pressure cooking?
The instructions use the Instant Pot’s Sauté More function and wait until it reads HOT (about 8 minutes) before adding the roast. Browning for 10 minutes per side develops Maillard-reaction crust that the recipe describes as creating “awesome deep flavors” — and the brown bits are then deglazed with red wine or balsamic vinegar and incorporated into the braising liquid.
