Asian Pot Roast in an Instant Pot

Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saut? function. Heat 2 tablespoons olive oil in the pot. Sear chuck roast in hot oil until brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining 1 tablespoon olive oil to the pot. Cook and stir onion, ginger, garlic, salt, and pepper in hot oil until onion is translucent, about 5 minutes. Add water, tamari, stevia, and bouillon.

Step 2
Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast to a plate.

Step 4
Add red bell peppers to the pot and whisk in arrowroot. Set to Saut? mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes.

Step 5
Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.