Skillet Instant Pot Mocha Rubbed Pot Roast
- Yield 4 servings
- Prep 10 minutes
- Cook 50 minutes
- Total 1 hour 10 minutes
Skillet Instant Pot Mocha Rubbed Pot Roast sits in the Beef section of Regbie. The card serves 4 servings. Plan on 1 hour 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- For the mocha rub:
- 2 tablespoons finely ground coffee, you can substitute decaf
- 2 tablespoons smoked paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cocoa powder
- 1 teaspoon Aleppo pepper, you can substitute red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- For the roast:
- 2 pounds beef chuck roast, cut into 1½- to 2-inch cubes
- 1 cup brewed coffee, you can substitute decaf or broth
- 1 small onion, chopped
- 6 dried figs, chopped
- 3 tablespoons balsamic vinegar
- Kosher salt
- Freshly ground black pepper
Method
Stir 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.
Brew a cup of coffee. When the cook’m making just one cup, the cook turn to the cook Aeropress —not only because it makes a mean cuppa coffee, but also because it tickles me to know that the Aeropress was invented by the same dude who made Aerobie flying rings .
Set the beef cubes in a large bowl and add three to four tablespoons of the mocha rub.
Turn well until the beef is evenly coated.
Mix the brewed coffee, broth, onion, figs, and balsamic vinegar in a high-powered blender . Blitz until liquefied.
Move the seasoned beef to your pressure cooker and pour the sauce on top.
Lid 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. And 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. (Or, if you’re like me, sit down and eat dinner.)
When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. At this point, turn it off and let the pressure release naturally (about 15 minutes).
(Using a stove-top pressure cooker? You won’t have all those buttons to press; instead, just cook on a hot burner until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes. Lift the pot from the heat, and let the pressure release naturally.)
Pop open the lid. The meat should be fork tender. If it’s not, cook it under high pressure for 5 more minutes.
Move 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!
