PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Natural

3 tbsp lightly packed light brown sugar

2 tsp ground ginger

¹⁄₄ cup reduced-sodium soy sauce

1 tbsp Sambal Oelek hot chili paste

¹⁄₂ yellow onion, sliced

1 tbsp canola oil

4lbs (1.8kg) boneless chuck roast

1 tsp kosher salt

³⁄₄ cup water

1 cup fresh cilantro, chopped

lime wedges, for serving

1. Make the sauce by combining the brown sugar, ginger, soy sauce, Sambal Oelek, and onion in a medium bowl. Mix well, and set aside.

2. Select Sauté, and add the canola oil to the inner pot. Season the roast with the kosher salt.

3. Transfer the roast to the pot. Using tongs to turn the roast periodically, sauté until lightly browned on both sides, about 2–3 minutes. Once the roast is browned, add the sauce and water to the pot.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 1 hour 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).

5. Remove the lid, transfer the roast to a serving platter, and use forks to shred. Sprinkle the cilantro over top and serve with lime wedges on the side. Serve warm.