Instant Pot (Pressure Cooker) Mocha-Rubbed Pot Roast
Beef, Pressure Cooker
Ingredients
Mocha Rub:
4 tablespoons finely ground coffee, or decaf
4 tablespoons smoked paprika
2 tablespoon freshly ground black pepper
2 tablespoon cocoa powder
2 teaspoon Aleppo pepper , or red pepper flakes
2 teaspoon chili powder
2 teaspoon ground ginger
2 teaspoon sea salt
Roast:
4 pounds beef chuck roast cut into 1½- to 2-inch cubes
2 cup brewed coffee, decaf, or broth
2 cup beef broth or bone broth
2 small onion chopped
12 dried figs chopped
6 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper
Directions
Mix the ingredients for the mocha rub in a small bowl. You won’t need all of the rub, so save the extra in a tightly sealed container.
Place the beef cubes in a large bowl and add 3-4 tablespoons of the mocha rub.
Toss well until the beef is evenly coated.
Combine the brewed coffee, broth, onion, figs, and balsamic vinegar in a high-powered blender. Blitz until liquefied.
Transfer the seasoned beef to your pressure cooker and pour the sauce on top.
Cover and lock the lid of your pressure cooker.
If you’re using an Instant Pot, turn it on and press the “Meat/Stew” button to switch it to the pressure cooking mode. If your cubes are smaller than mine, you can press the “minus” button to decrease the cooking time from the preset 35-minute cooking time.
Once the pot is programmed, walk away.
When the stew is finished cooking, turn it off and let the pressure release naturally (about 15 minutes).
Pop open the lid. The meat should be fork tender. If it’s not, cook it under high pressure for 5 more minutes.
Transfer the cooked beef to a serving platter.
Shred the meat with two forks.
If desired, heat the remaining sauce to a boil to reduce and thicken it. Adjust the seasoning with salt and pepper to taste.
Ladle the sauce on the beef and dig in!
Nutrition
Calories: 489kcal | Carbohydrates: 17g | Protein: 48g | Fat: 27g | Fiber: 4g