cooking under pressure: asian beef & rice bowls

How To Make cooking under pressure: asian beef & rice bowls

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  PREP/PREPARE
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  For this recipe you will need an Instant Pot, or a pressure cooker that also functions as a slow cooker.
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  If you do not wish to chop up the cabbage and carrots, just go to the grocer, and pick up a premixed bag of coleslaw.
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  The chuck roast, also known as the arm roast, comes from the shoulder area and yields cuts known for their rich, beefy flavor. This roast is ideal for slow cooking as well as a quick trip in the pressure cooker.
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  Optional Step: If you want to develop a bit more flavor, before adding the roast to the pressure cooker, rub with some oil, sprinkle on some salt and pepper, then give it a sear in a hot pan.
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  Bone-In or Bone Out: The debate rages on. Most chefs agree that a bone-in roast will be more flavorful, and I would agree with that assessment. However, in a pressure-cooking situation there is not enough time for the bone to do its magic. So, bone-out is just time. If, however, I was slow cooking this roast for 6 – 8 hours, I would prefer to have a bone-in roast.
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  Instead of shredded chuck roast, use ground beef. Instead of beef, use chicken, turkey, pork, or even shrimp. Instead of rice, use ramen noodles. Instead of a pressure cooker/Instant Pot, cook it up in a heavy-bottomed pot with a good tight-fitting lid. Cook the beef/chicken, etc. on the stovetop, then stick in a 250f (120c) oven, on the middle rack until done. Instead of rice or noodles, pile it on some crusty bread, and made a yummy sandwich.
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  Gather your ingredients (mise en place).
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  THE BEEF (COOKING UNDER PRESSURE)
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  Add the stock, garlic, and sauce to the bowl of your Instant Pot/Pressure Cooker.
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  Dust the roast with a bit of salt and pepper, then add to the bowl.
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  I usually cut the roast in half.
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  Seal the unit, and cook on high for 60 minutes, then let it naturally release for 15 additional minutes.
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  Bleed off any residual pressure, remove the roast, let it cool for about 10 minutes, and then shred.
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  THE SAUCE (LOW AND SLOW)
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  Remove all but 3/4 cups of the cooking liquid from the bowl, add all of the sauce ingredients, and whisk to combine.
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  Return the beef to the bowl.
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  Set the machine to slow cooker mode, on low setting, and slow cook for about 2 hours.
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  These two hours will give the ingredients a change to blend and combine with the beef.
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  To keep everything running efficiently, start the rice about 30 minutes before the beef is ready.
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  At the very end, add the diced carrots and cabbage, toss together, and serve. By adding them at the end, they add a nice crunch (mouth feel) to the dish.
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  PLATE/PRESENT
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  Serve over rice, with some crusty bread, and maybe a small side salad. And sprinkle on a bit more rice vinegar… you will be glad you did. Enjoy
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  Keep the faith, and keep cooking.
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